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Thai Beef Salad

Thai Beef Salad Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 medium organic radishes, sliced
  • 1 clove organic garlic, minced
  • 24 oz. grass-fed flank steak
  • 1 c. shredded organic cabbage
  • 1 Tbsp. Navitas Naturals Organic Palm Sugar
  • 1 Tbsp. fish sauce
  • ½ medium organic carrot, julienned
  • ½ oz. organic peanuts, toasted and chopped
  • 4 Tbsp. organic cilantro, chopped
  • ½ medium organic cucumber, peeled, seeded and diced
  • 2 medium organic scallions, thinly sliced
  • 1 ½ tsp. Sriracha Chili Paste
  • 1 oz. Eden Foods Rice Noodles (Bifun)
  • ⅓ c. chopped organic tomato
  • 3 Tbsp. fresh organic lime juice
  • ½ tsp. sesame oil
  • 2 Tbsp. organic almond oil
  • 4 c. Earthbound Farm Mixed Baby Greens
  • ⅓ c. mango, diced
Instructions
  1. First, make the dressing. Whisk together the lime juice, fish sauce, garlic, Sriracha, palm sugar, sesame oil, almond oil and 1 Tbsp. filtered water. Let set at room temereature while you prepare the rest of the ingredients.
  2. For Salad: Season the beef with salt and pepper. Heat a large skillet (preferably cast iron) and sear for 2-3 minutes per side, or until medium rare.
  3. Let the meat rest for a few minutes. Slice thinly on the bias and toss with 2-3 tablespoons of the dressing.
  4. Mix the remaining salad ingredients (except the peanuts) in a large bowl, and add dressing until everything is well coated.
  5. Divide the salad between plates, mound the beef on top and sprinkle with the chopped peanuts.
  6. Serve.
 

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Nutrient Information Per Batch

1511.43 kcal Calories, 410.33 mg Calcium, 75.74 g Carbohydrate, 369.6 mg Cholesterol, 64 g Total Fat, 15.95 g Fiber, 29.59 mg Iron, 253.44 mg Magnesium 3151.48 mg Potassium, 169.13 g Protein,145.92 mcg Selenium, 2252.31 mg Sodium, 23.68 g Sugars, 25.42 mg Zinc, 11.29g Saturated fat, 0.76 trans Fat, 36.31 g Monounsaturated fats, 10.3 g Polyunsaturated fats, 30503.3 IU Vitamin A, 4.86 mg Vitamin B6, 8.62 mcg Vitamin B12, 191.81 mg Vitamin C, 0 IU Vitamin D, 18.09 Vitamin E, 105.65 mcg Vitamin K, 197.1 mcg Folate,0.59 mg Vitamin B1(Thiamin),48.39 mg Vitamin B3(Niacin),1 mg Vitamin B2(Riboflavin), 1528.67 mcg Lycopene, 293.02 mcg Lutein and Zeaxanthin, 0.15 g ALA, 0.01 g EPA, 0 gDHA,1566.08 mg Phosphorous, 0.8 mg Manganese, 1162.32 mcg Alpha carotene, 3303.82 mcg Beta carotene, 32.16 mcg Beta cryptoxanthin, 0.11 g Conjugated Linolenic Acid

Preferences:

  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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