Low Carbohydrate Salads Recipes - Thai Beef Salad Recipe

Ingredients

Serve 6

• 675g/1 1/2 lb fillet or rump (round) steak

• 30ml/2 tbsp olive oil

• 2 small mild red chilies, seeded and sliced

• 225g/8oz/3 1/2 cups shiitake mushrooms, sliced

For the dressing:

• 3 spring onions (scallions), finely chopped

• 2 garlic cloves, finely chopped

• juice of 1 lime

• 15-30ml/ 1-2 tbsp Thai fish sauce or oyster sauce, to taste

• 30ml/2 tbsp chopped fresh coriander (cilantro)

To serve:

• 1 cos or romaine lettuce, torn into strips

• 175g/60z cherry tomatoes, halved

• 5cm/2in piece cucumber, peeled, halved and thinly sliced

• 45ml/3 tbsp toasted sesame seeds

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Method:

1. Preheat the grill (broiler) until hot, then cook the steak for 2-4 minutes on each side depending on how well done you like your steak. Leave to stand and firm up for at least 15 minutes.

2. Use a very sharp knife to slice the meat as thinly as possible and place the slices in a bowl.

3. Heat the olive oil in a small frying pan. Add the red chilies and mushrooms and cook for 5 minutes, stirring occasionally.

4. Turn off the heat and add the grilled steak slices to the pan, then stir well to coat the beef slices in the chili and mushroom mixture.

5. Stir all the ingredients for the dressing together, then pour it over the meat mixture and toss gently. Arrange the salad ingredients on a serving plate.

6. Spoor the steak mixture in the centre and sprinkle sesame seeds over. Serve immediate.