Asian Beef Salad (Gluten, Grain, Dairy Free & Low Carb)
This is an easy, delicious and quick beef salad that is perfect to serve for lunch or dinner.
Servings 2 servings
Ingredients
- 150 g Beef sirloin
- Sea salt, to taste
- Black pepper, to taste
- 100-150 g Mixed green leaves
- 1/2 Cucumber sliced
- 10 Sugar snaps thinly sliced
- 1/2-1 Green chili thinly sliced
- 1 Scallion (both white and green part) thinly sliced
- Fresh minut, to taste roughly chopped
- 4-5 tbsp Peanuts
- 1 Lime cut into wedges
- Furikake or sesame seeds, to top
For the dressing
- 2 tbsp Tamari
- 1 Lime, juiced
- 1/2 tbsp Fish sauce
- 1 tsp Honey, fiber syrup or agave
- 1/2 tsp Sesame oil
- Chili flakes, to taste
Instructions
- Preheat two pans over medium heat. One with some olive oil and one without.
- Combine the ingredients for the dressing in a bowl and set aside.
- Season the beef with salt and pepper according to taste.
- When the pan with the olive oil is hot add the beef and fry for 3-5 minutes on each side (depending on how thick it is and how bloody you prefer your beef).
- Add the peanuts to the other pan and dry roast over medium heat. Stir regularly.
- Meanwhile slice the sugar snaps, cucumber, green chili, scallion and roughly chop the mint (leave some whole leaves to garnish) and combine with the green leaves.
- Place the salad on a big plate and add about half of the dressing. Stir to combine.
- When the meat is done let it rest for 2-3 minutes and the slice it thinly and place on top of the salad.
- Top with dry roasted peanuts, mint leaves, furikake seasoning and lime wedges. Pour rest of the dressing over the salad.