Prep: 5 mins

Cook: 10 minutes

Yields: 2 servings

Enjoy this zesty Thai beef salad for lunch or a light dinner. It doesn't contain any onion or garlic and is suitable for the SIBO Bi Phasic Diet and Low FODMAP Diet.

Thai Beef Salad
Imperial
Metric

Ingredients

Salad

  • 7oz beef steak

  • 2 tsp olive oil

  • Salt and pepper

  • 1 large cucumber, finely sliced

  • 2 small carrots, finely sliced

  • 2 cups red cabbage, finely sliced

  • 2 cups mixed salad greens

  • 4 scallions, green part only, finely sliced (omit if strictly avoiding all onions)

  • 2 handfuls cilantro

  • 2 handfuls mint

  • 20 macadamias, chopped

Dressing

  • 4 tbs sesame oil

  • 4 tbs lime juice

  • 1 long red chili, finely diced (optional)

  • 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

Method

  • Rub the beef with the olive oil and season with salt and pepper. Cook over high heat on a grill/skillet for 3-4 minutes each side or until cooked to your liking.

  • Note, this salad traditionally uses rare to medium rare cooked steak so it’s best not to over-cook your steak.

  • Once cooked, remove from the heat and rest, lightly covered with some foil, then slice just before serving.

  • Place all remaining salad ingredients in a bowl. Mix the dressing ingredients in a small bowl or jar.

  • If making the salad ahead of time, place the beef, salad and dressing in separate containers and store in the fridge until ready to eat.

  • To serve, place the salad on a plate, top with the sliced beef then drizzle over the dressing. Enjoy immediately.

Notes

Check for the following internal temperatures with a meat thermometer so you cook your meat according to your preferred level of doneness.

  • Rare: 140F
  • Medium rare: 140F to 150F
  • Medium: 150F to 160F
  • Well done: 160F to 165F

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