High Protein Thai Beef Salad – FULL CAL
Ingredients
- 12 oz lean sirloin
- 2 tsp olive oil (for searing the beef)
- 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
- 2 tbsp uncooked rice (I used basmati)
DRESSING/MARINADE:
- 3 tbsp olive oil
- 1 tbsp fish sauce
- 1 tbsp gluten free soy sauce
- 1 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 minced minced
- 1 tsp garlic minced
- 2 tsp brown sugar Swerve
- 1 tsp salt JUST for the marinade portion (not in dressing)
Instructions
- 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: Heat 2 tsp olive oil in 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.
Nutrition
Calories: 571kcal | Carbohydrates: 26g | Protein: 44g | Fat: 32g | Fiber: 3g | Net Carbs: 23g