Thai Grilled Beef Steak Salad Recipe
This fresh and fragrant salad is perfect for summer or winter.
Ingredients
- 1 cup Rice Boiled
- 1.5 lb Beef Steak
- 170 g Red Pepper
- 320 g Carrot (4 Carrots)
- ½ Teaspoon Red Chilli Powder
- 10 g Ginger
- 80 g Spring Onion Green Tops
- 150 g Cucumber Chopped
- 1 tbsp Thai Fish Sauce for (Dressing) (ensures it is gluten-free)
- 2 tbsp Soy Sauce
- ½ tbsp Sesame Oil
- 6 tbsp Orange Juice
- 4 tbsp Palm Sugar / Maple Syrup
- 1 teaspoon Sesame Seeds (For Topping)
- 2 tbsp Peanuts Roasted
Instructions
- Measure the chilli, fish sauce and lime juice carefully. The amounts below will provide a lovely balance of flavors with the oil and sugar.
- Add more than 28 grams of chili or 250 grams of lime juice thatare high in fructans and more than 1 tablespoon of fish sauce.
- Rice (cooked with a 10 cm length of Lemongrass for flavor)
- Safe serve is 1/3 cup or 43 grams.
Notes
Method:
Very finely chop and mix the veggies with the grated carrot and finely grated ginger to create a colorful salad.
Stir through the mixed dressing.
Stir fry the beef strips in 1/2 tablespoon olive oil, add to the salad and mix.
Toast the sesame seeds.
Garnish the salad with the seeds, chopped peanuts, coriander and orange juice.
Serve straight away with the rice.