Low Carb Thai Beef Salad – WHAT YOU WERE NEVER TOLD

This low-calorie Thai beef salad recipe is super fresh, filling and nutritious. The problem with many Asian recipes is that the dressings and sauces contain sugar. A typical Thai Beef Salad recipe calls for 2 tablespoons of sugar. You can use a sweetener or you can avoid sugar entirely. Also recommend Avocado oil as it is mild in flavour but you can use alternative oils such as peanut oil or grapeseed oil. Don’t use olive oil as the flavors will be too strong.

Prep Time 15 minutes

Cook Time 5 minutes

Servings 4

Ingredients

1/2 kilo sirloin steak, rump or fillet
3 cups leafy greens
½ cup purple cabbage thinly sliced
¾ cup mint
¾ cup cilantro
¾ cup basil
2 cucumbers diced
2 large red chilies seeds removed and diced finely

Dressing

3 tbsp fish sauce
3 tbsp lime juice and zest about 2 limes
3 tbsp grapeseed oil
3 drops Liquid stevia or 1/2 tsp low-carb sweetener (OPTIONAL)

Instructions

Mix together the lime zest, lime juice, fish sauce, grapeseed oil and sweetener if using.
Heat a skillet over medium-high heat and brush the steaks with some oil.
Pan fry (or grill) on each side for a few minutes until cooked.
Usually this recipe calls for medium rare but cook to medium or well done if you prefer.
Set aside to rest for a few minutes and then slice thinly.
Place the salad ingredients and the sliced beef in a large bowl and pour over the dressing.
Toss the salad and serve.

Nutrition