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.
 

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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