Easy Thai Beef Salad Recipe (Keto/Paleo/Whole30)

🧂 Ingredients

• 1 lb (450g) beef rump steak
• 1/2 Tbsp sesame oil
• 1 red bell pepper

  thinly sliced
• 1 small English cucumber

  cut into matchsticks
• 1 red onion

  halved, cut into thin wedges
• 2 long fresh red chilies

  halved, deseeded, thinly sliced lengthways
• 1/4 cup (35g) roasted cashew

  coarsely chopped
• sea salt and fresh ground black pepper

  to taste
• 2 Tbsp fresh lime juice
• 1/4 cup (60ml) coconut aminos
• 1 garlic clove

  finely grated
• 2 Tbsp fresh ginger

  finely grated
• 1 Tbsp sesame oil

Instructions

• 1 Take the beef out of the fridge about 15-20 minutes before cooking and sprinkle
  it with a pinch of salt and pepper. Rub it on both sides and let it sit to reach
  room temperature.
• 2 Heat 1/2 Tbsp of sesame oil in a large skillet over medium-high heat.
• 3 Add in the beef and cook for about 6-7 minutes (for medium), flipping it
  half-way.
• 4 Set aside on a plate and let it rest for 5 minutes, then slice it with a sharp
  knife [https://amzn.to/2U0tmhE].
  
• 5 In a small bowl [https://amzn.to/2WMvdIQ], add all dressing ingredients and
  whisk well to combine.
• 6 In a large bowl [https://amzn.to/2OOwuw6], arrange the chopped veggies and steak
  slices. Sprinkle with cashew and pour the dressing over. Gently toss to combine
  and enjoy!
  
• 7 If you make it in a mason jar [https://amzn.to/2Ie2GI5], start by adding the
  dressing at the base, then the steak, bell pepper, cucumber, onion, chilies, and
  cabbage. Keep refrigerated for up to 4 days.
  
  When ready to serve, toss everything into a bowl, mix to combine.

Nutrition Info