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Thai Beef Salad

Even though it's not salad season, I eat a low-carb salad for lunch or dinner on a regular basis. In the winter, I frequently prefer a salad with a slightly richer or spicier flavor.

This Thai steak salad is a good example of such a meal salad. The salad is made up of marinated steak strips, romaine lettuce, cucumber, bell pepper, and peanuts, and it comes with a soy sauce, fish sauce, and ginger dressing.

The end result is a flavorful, healthy meal salad. You can make a Thai steak salad for two people using this recipe. A single serving contains 41.5 g of protein and only 10.4 g of carbohydrates.

Tips: This Thai steak salad can be served for lunch or as a main course for dinner. Are you not a fan of steak? The salad will then be made with marinated chicken strips. Another option is to substitute a vegetarian alternative for the meat, such as tempeh or tofu. I hope you enjoy it!

Please leave a comment at the bottom of the page to let us know how it tasted. Are you looking for more dinner ideas? Look through our selection of low-carb main dishes.

Ingredients

Marinade

2 tsp grated ginger

2 cloves of garlic

1/2 tsp chopped lemon grass (Go-Tan)

1/2 shallot, very finely chopped

2 tbsp fish sauce

Optional: 1 tsp honey

 

Salad

300 gr steak

200 gr romaine lettuce

1 shallot

2 stalks spring onion

Handful of fresh mint

1 red or green peppers

1 cucumber

3 tbsp peanuts or cashew nuts

30 gr butter for baking or roasting

 

Dressing

2 tbsp soy sauce

1 tbsp fish sauce

2 tbsp lime juice

1 tsp grated ginger

Optional: 1 tsp honey

Method of preparation


To make the marinade, combine the ginger, garlic, lemon grass, shallot, and fish sauce in a blender and blend until smooth. Then take a new container and place the steak inside.

Close the container after pouring the marinade over the steak. Refrigerate the container for at least an hour to allow the marinade to soak.


Then, on a large cutting board, cut the romaine lettuce, spring onion, cucumber, bell pepper, mint, shallot, and peanuts into small pieces and divide between two bowls.

Remove the marinated steak from the refrigerator and set it aside for 15 minutes to rest at room temperature. Then, in a frying pan, melt the butter and add the steak when the foam subsides. Sear the steak for 2-3 minutes per side, depending on whether you want it rare, medium, or well done.


Meanwhile, make the dressing in a small bowl by combining the soy sauce, fish sauce, lime juice, and ginger. Then, cut the fried steak into strips and divide it between the two bowls, along with the dressing. Have a delicious meal!

Nutritional values

Serving Size: 1 bowl

Calories: 348

Fat: 15.4

Carbs: 10.4

Protein: 41.5

Prep time: 15

Cooking time: 75

Total time: 90

Servings: 2 servings

Category: Main course, Lunch

Cuisine: Thai


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