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High Protein Thai Beef Salad – LOW CAL

Thai Beef Salad – LOW CAL

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Course: Main Meals
Keyword: Week 10
Cooking Method: Stovetop
Recipe Type: Beef, Salads
Servings: 2 servings
Calories: 415kcal


  • 10 oz lean sirloin
  • 8 cups butter lettuce roughly chopped
  • 1 cup cucumber thinly sliced
  • ½ cup red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • ¼ cup fresh mint
  • ¼ cup Fresh cilantro
  • 1 tbsp uncooked rice (I used basmati)


  • 2 tbsp olive oil
  • 1 tbsp fish sauce 
  • 1 tbsp gluten free soy sauce
  • tbsp lime juice 
  • 2 tbsp shallot minced
  • 2 stalks lemongrass bottom 2” of stalk w/ outer layers removed and thinly sliced (substitute 1 tbsp lemongrass paste, if fresh is not available)
  • 2 tbsp coriander stems
  • 1 tbsp red curry paste
  • 1 tsp fresh mint finely chopped
  • 2 tsp ginger minced
  • 1 tsp garlic minced
  • 2 tsp brown sugar Swerve
  • 1 tsp salt JUST for the marinade portion (not in dressing)


  • TO prepare the dressing/marinade: Combine the minced shallot, lemongrass, coriander stems, mint, ginger, and garlic in a mortar and pestle and grind until everything is well combined.
  • TRANSFER the mixture to a mason jar, add the olive oil, fish sauce, soy sauce, lime juice, curry paste, and Swerve, and shake well.
  • PLACE the sirloin in a large ziploc bag and add 3 tbsp of the dressing + the extra salt. Allow to marinate in the refrigerator for at least 2-3 hours.
  • PREP  crunchy rice topping: Heat the uncooked rice in a dry skillet over medium-low heat. Toast for about 10 minutes, until lightly browned. (Watch closely so it does not burn.) Remove from the skillet and grind in a coffee/spice grinder until coarsely ground.
  • COOK steak: Preheat a skillet over medium-high heat and cook to desired level of doneness. (About 3-4 minutes per side for medium, depending on the thickness of the steak.)
  • TOSS the lettuce, cucumber, onion, tomatoes, mint and cilantro in a large bowl and divide into two plates. Top with the steak and toasted rice powder.
  • STRAIN any large pieces of lemongrass/coriander stems from the dressing, if needed, before serving.


Calories: 415kcal | Carbohydrates: 22g | Protein: 37g | Fat: 20g | Fiber: 3g | Net Carbs: 19g