Thai Beef Salad!! A Delicious Light Gluten-Free Meal!

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During this time of holiday food over-indulgence, a light fresh meal is always appreciated.  This Thai beef salad is a huge hit with my family.  It is a delicious light supper that is salty, sour, sweet and spicy.  It is healthy and makes a great pack able lunch with the left overs if there are any.  Just make sure to drain off the excess dressing before packing into your lunch container and use one that is water tight. I hope you try it out.

Picture courtesy of taste.com.au.
Picture courtesy of taste.com.au.

Thai Beef Salad

Dressing:

zest of one lime grated

juice of four limes

3 Tablespoons of fish sauce

1 Tablespoon soya sauce

3 Tablespoons dark brown sugar

1 Tablespoon of sesame oil

3 cloves of garlic finely minced

4 green onions sliced thin

2 Tablespoons finely minced fresh ginger

1 cup loosely packed fresh chopped cilantro leaves

1/2 cup loosely packed fresh chopped fresh mint

1/2 cup loosely packed fresh chopped fresh Thai basil

3 hot red Thai or regular hot chilli peppers finely minced

1/4 red onion cut into thin matchsticks

1/2 tsp black pepper

Salad:

10 ounce rump steak 1 inch thick

2 English cucumbers cut into thin half circles

5 tomatoes chopped into chunks

Mix all ingredients of dressing and set aside for half an hour to soften onions and allow ingredients to meld.  Grill steak on BBQ or in a hot sauté pan medium rare.  Allow steak to cool.  While steak is cooling, place vegetables in the dressing.  Once steak has cooled to room temperature, slice thinly across the grain and place in salad.  Toss all ingredients and allow to sit for 15 minutes.  Serve.  This is excellent over fresh greens and some steamed rice or cooked rice noodles on the side as a main course, or makes an excellent side salad as well.  It is a wonderful salad to use up left over cooked steak as well.  I hope you enjoy this delicious dish.  Cheers, Michele