Thai Beef Salad

Name: Thai Beef Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Ingredients: 1 steak (250g) Beef (Lean); 1/2 cucumber (120g) Cucumber; 1 head, torn (120g) Romaine Lettuce; 2 limes, juiced (20g) Lime; a large handful (15g) Coriander; 1 tbsp (15g) Fish Sauce

Recipes · Lunch · Recipe, Typed Supps

Steak, sliced thin across the grain, over a salad that is mostly herbs.

Allergens and patterns

Contains fish. Fits: Keto, Gluten-free.

Ingredients

1 steak (250g) Beef (Lean) — Rested five minutes and sliced thin across the grain, which is what makes a cheap cut tender.
1/2 cucumber (120g) Cucumber — Cooling against the chilli in the dressing.
1 head, torn (120g) Romaine Lettuce — The bulk of the plate.
2 limes, juiced (20g) Lime — The sour half of the dressing, and it tenderises the surface of the beef as it sits.
a large handful (15g) Coriander — Used by the handful, as a leaf rather than a garnish.
1 tbsp (15g) Fish Sauce — The salt. Together with lime and a pinch of sugar it is the entire dressing.

Nutrition per serving

Calories: 225.5 kcal
Protein: 35.9g
Carbohydrate: 3.4g
of which sugars: 2.1g
Fat: 7.3g
of which saturated: 2g
Fibre: 2.3g
Sodium: 704.6mg

Method

Sear the steak hard, two to three minutes a side, and rest it for five.
Whisk the lime, fish sauce, a pinch of sugar and sliced chilli together.
Slice the beef thinly across the grain and toss everything through the dressing.