Spicy Thai Beef Salad (Whole30, Paleo)

Servings: 2 people

Author:

Thai

Paleo Whole30 Thai Food

Instructions

1 In a shallow bowl or ziplock bag, mix together the fish sauce, apple cider, and
black pepper. Add in the ribeye steak and marinate for 20 minutes at room
temperature.
2 Preheat a skillet or grill over medium-high heat with avocado oil. Add the
ribeye and cook on each side 3-4 minutes for medium-rare or 5-6 minutes for
medium.
3 Remove steak from heat, rest for at least 10 minutes, and then thinly slice the
steak against the grain.
4 In a large mixing bowl, add all of the ingredients, and then mix until well
combined. Taste to see if you want it spicier or if it needs more lime juice.
Adjust to your preference.
5 To the mixing bowl with the dressing, add in the sliced ribeye steak, sliced
shallots, mint leaves, chopped cilantro, green onions, and cashew powder.
6 Gentle mix until everything is coated with the dressing.
7 Serve immediately with veggies like cucumbers and cabbage wedges.
8 Toast the cashew in a skillet over medium heat until golden brown and fragrant
making sure to move it around. It will be about 10-15 minutes.
9 Place the cashews in a mortar and grind until it's a fine powder with a pestle.
You can also grind it in a food processor.