Thai beef salad
Makes 4
GF/SF/DF/EF
For the zesty Thai dressing
1 Tbsp fresh ginger, finely grated
½-1 chilli, seeds discarded, finely chopped
1 clove garlic, crushed
1 Tbsp fish sauce
1 lime, zest and juice
1 tsp rice wine vinegar or apple cider vinegar
30g Allulose (or another easy dissolving sweetener)
1 tsp Dijon mustard
2 Tbsp sesame oil
2 Tbsp fresh coriander, finely sliced
½ tsp salt
For the salad
400g scotch fillet steak, left covered at room temperature for 30 minutes prior
3 Tbsp olive oil
1 tsp cracked black pepper
120g mesclun
50g mung beans or bean sprouts
8 cherry tomatoes, quartered
¼ small red onion, finely sliced
¼ cucumber, diced
2 Tbsp fresh coriander, roughly chopped
1 Tbsp fresh mint, roughly chopped
30g peanuts, chopped
Method
First, make the dressing by putting everything in a jar and shaking to combine or whisk it all together in a bowl. You can make a larger batch of this and leave it in the fridge for a ready-made, light and fresh salad dressing, just omit the coriander so it doesn’t discolour.
Heat a heavy-based frying pan over a high heat.
Rub the steak with the oil, salt and pepper. Once the pan is very hot, add the steak and cook on high to your liking. Once the steak is cooked, remove it from the pan and let it rest while you prepare the rest of the salad.
On a large serving platter, scatter the mesclun on the bottom, then arrange the mung beans, cherry tomatoes, red onion, cucumber and herbs over the top.
Once the steak has rested for at least 5 minutes, slice it and pat dry any excess juices with a paper towel.
Lay the steak on top of the salad, sprinkle over the chopped peanuts, season lightly with salt and pepper, then drizzle over about half of the dressing (you can add more as desired) and serve.
Nutrition note: Apple cider vinegar is believed to help moderate blood sugar levels, as well as lower cholesterol.
The book
- The Keto Chef’s Kitchen II, by Nerys Whelan (Mary Egan Publishing, RRP $69.95)
