May 10, 2022
Thai Beef Salad
Gluten-free, no added fat, sugar-free, low carbServes:1
Course: Lunch | Dinner
The combination of fresh vegetables and seared beef is a crunching sensation! The wonderfully balanced selection of spices that make up the Thai Spice Blend (recipe included) is a great staple in your pantry and works well with beef or chicken.
Hints, Tips & Tricks
Thai spice blend This wonderful spice blend is worth having around, so I’ve given you quantities so you can make and store the mixture in the pantry for up to 2 months to use at will.
Thai Spice Blend
- 2 tbsp ground lemongrass
- 1 tbsp finely ground black pepper
- 2 tbsp pure garlic powder
- 2 tbsp ground ginger
- 2 tbsp dried mint
- 2 tsp chilli powder
- 1 tbsp white pepper
- 1 lime, finely zested
- 1 tsp cumin powder
- 1 tsp Himalayan salt
For the salad
- 4 tsp Thai spice blend (recipe above)
- 200 g (7 oz) lean beef, thinly sliced
- 2 tsp tamari
- Pinch Himalayan salt and freshly ground black pepper
- 1 Lebanese (small) cucumber, sliced into noodles
- 10 snow pea pods, thinly sliced
- 1 radish, thinly sliced
- Handful mixed lettuce leaves
- A small handful of fresh mint leaves
- A small handful of fresh coriander leaves
- 2-3 tsp Bridget’s Zesty Dressing
For the Thai Spice Blend
- Stir all the ingredients together. Once nicely stirred, store the mixture in an airtight jar in the pantry for up to 2 months.
For the salad,
- Sprinkle 3 teaspoons of the Thai Spice Blend over the beef slices and heat a large frying pan or wok on medium to high heat.
- Add the beef to the hot pan, followed by the tamari and stir to mix. Cook the meat for a minute or until just seared on the outside, and then remove from the heat. Season with a bit of salt and pepper and set aside.
- Mix the cucumber, snow peas, radish, lettuce, mint and coriander leaves into a large bowl. Add the beef, stir through and sprinkle over the remaining Thai spice blend.
- Drizzle over the zesty dressing and toss to combine. Your salad is ready to be served.