With the scent of summer most definitely in the air this aromatic, zesty salad is light and refreshing, layering protein-rich marinated beef with delicious fresh salad leaves, vegetables, herbs, and a gorgeous spicy dressing.
Always choose 100% grass-fed and grass-finished meat, as it is nutritionally superior; richer in good omega 3 fats and low in the bad omega 6 fats that are linked with disease, and also contains considerably higher levels of antioxidants, minerals and other significant nutrients. Not using industrial feedlots benefits the environment and makes for happier, healthier animals, and additionally grass-fed meat, milk, butter and dairy products taste better. Factory farmed meat will always be cheaper, but it is better to eat a little less and go with a more nutrient dense, ethically sound product.
Thai Beef Salad
- 6 Tbsp Lime juice Fresh
- 4 Tbsp Fish Sauce
- 4 Tbsp Tamari Shoyu or coconut aminos
- 2 Tbsp Ginger Freshly and finely grated
- 2 Cloves Garlic Crushed
- 1 Tbsp Coconut Sugar Or rice syrup
- 1 Small Red Chili Finely chopped
- 1 Tbsp Coconut Oil Melted
- 2 Tbsp Sesame Oil Toasted
- 600 G Beef Eye fillet or scotch fillet, grass fed and finished
- 4 Cups Salad Leaves
- 2 Small Lebanese Cucumber Cut into thin batons
- 1 Red Capsicum Very finely sliced
- 1/2 Cup Snow Peas Or sugar snap peas, ends and strings removed
- 1 Cup Cherry Tomatoes Halved
- 1/2 Medium Red Onion Cut into thin slices
- 1 Long Red Chili Cut into very thin long strips
- 4 Lime Leaves Stems removed and very finely sliced
- 1/2 Cup Mint Leaves Roughly chopped
- 1/2 Cup Coriander Leaves Roughly chopped
- Lime Cut into wedges for serving
- To make the dressing stir together lime juice, fish sauce, tamari, ginger, garlic, coconut sugar, chilli and sesame oil and coconut oil.
- Place the beef in a glass or ceramic dish, pour half the dressing over and mix well. Marinate the meat in the fridge for at least 30 minutes, but preferably for a few hours. Set the rest of the dressing aside.
- Cook the steak on a preheated BBQ or chargrill pan for 2-3 minutes per side, transfer to a plate, cover with baking paper and rest for 10 minutes.
- Divide the salad leaves, vegetables, chilli and herbs between 4 wide bowls, and toss some dressing through each.
- Thinly slice the beef across the grain and lay it over the salads. Drizzle with the remaining dressing and serve immediately with lime wedges.
- This salad makes a great lunch or picnic dish. Put the prepared dressing, salad and cooked beef in three separate containers and assemble just before serving.
- The recipe would also work very well with chicken thighs, salmon, prawns or tofu replacing the beef.
- Try topping the dish with a handful of sesame seeds, or chopped cashews, macadamias or almonds.