Thai Beef Salad
Not just a Thai Beef Salad;this is a gluten and sugar free Thai beef salad that nourishes.
- 500 g fillet steak
- Juice of 1 lime
- 3 cloves garlic, minced
- 2 longred chillies, finely sliced
- 2 tbsp fish sauce
- 1 tsp sesame oil
- 1 tsp raw honey (optional)
- 8 cups mixed salad greens
- 2 cups cherry tomatoes, halved
- 2 cups bean sprouts
- 2 cucumbers, halved and sliced lengthways
- 1/2 small red onion, finely sliced
- 1 cup fresh coriander, roughly chopped
- 1 cup fresh mint leaves, roughly chopped
- 3 tbsp roasted, unsalted peanuts, crushed
Cook fillet steaks over medium heat in a frying pan for 4-5 minutes each side or until cooked to liking. Allow to rest.
In a large mixing bowl combine lime juice, garlic, chillies, fish sauce, sesame oil and honey.
Add salad greens, tomatoes, beans sprouts, cucumbers, onion, coriander and mint. Toss to combine well.
Finely slice steak.
Spoon salad onto serving plates. Top with steak and finish with crushed peanuts.
To make this recipe low FODMAP:
Omit red onion and replace with 1 spring onion, green part only, chopped.
Omit raw honey and replace with rice malt syrup or pure maple syrup.
Omit garlic and instead use garlic infused olive oil.
Omit peanuts and replace with toasted almonds or macadamias.
To make this recipe nut free:
Swap peanuts out for toasted pumpkin seeds or sunflower seeds.
This recipe was custom designed by nutritionist, naturopath and recipe developer Casey-Lee Lyons for Australian Beef © Live Love Nourish ® 2017.
All rights reserved.
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