Thai Beef Salad Recipe
One of our favourite places to travel to is Thailand. This recipe (minus the generous amounts of palm sugar the Thai chefs like to add) takes us back to our holidays and satisfies our cravings for something exotic. This salad is perfect for getting that crunchy, spicy, tangy, salt kick with a decent serving of protein.
- Enough steak to fill you up but not leave you with the meat sweats
- A handful of cherry tomatoes, halved
- A cup of bean sprouts or alfalfa sprouts
- Half a red chilli with the seeds scraped out and thinly sliced
- A thumb size piece of ginger, grated
- A bunch of coriander, torn
- A smaller bunch of mint, torn
- Tbsp. coconut oil
- Juice of one lime
- A drizzle of sesame oil
- Celtic sea salt and white pepper, to taste
- Heat the coconut oil in a fry pan until almost at smoking point.
- Add the steak to the fry pan and cook to your liking (we like our steak blue to rare – turning twice after 45 seconds on each side). Once cooked, remove from the pan and let it stand for 5 minutes.
- While the steak is resting, add the cherry tomatoes, sprouts, chilli, ginger, coriander and mint to a bowl.
- Once rested, thinly slice the steak and add to the salad.
- Drizzle over the sesame oil and lime juice and add the Celtic sea salt and white pepper to taste.
This recipe is a great base – you could also add cucumber, nuts, red onion and/or coconut chips…or whatever you feel like!