Thai Beef Salad
From ‘Get the Glow’ by Madeleine Shaw
Courses
Main
Servings
Prep Time
2
15
minutes
Cook Time
8
minutes
Servings
Prep Time
2
15
minutes
Cook Time
8
minutes
Ingredients
2
rib-eye steaks
or other favourite cut
1
tsp
coconut oil
50
g
cashew nuts
zest and juice of 1 lime
1
clove
largegarlic
crushed
1
tbsp
freshly grated ginger
2
tbsp
tahini
1
red chilli
chopped and deseeded if you like it less spicy
2
tsp
tamari
gluten free soy sauce or Liquid Aminos
50
g
kale
cut into 1/2cm strips
1
red pepper
cut into 1/2cm strips
2
carrots
grated
50
g
beansprouts
1
tbsp
sesame seeds
10
g
fresh basil
chopped
10
g
fresh coriander
chopped
salt and pepper
Instructions
Grind some salt and pepper over the steaks and set to one side.
Heat 1 tsp coconut with 1/2 tsp each of salt and pepper in a frying pan and throw in the cashew nuts for about 5 minutes.
Stir in the lime zest then set the nuts aside.
In a glass, whisk together the juice of the lime, garlic, ginger, tahini, chilli and tamari (or alternative).
Put the kale and pepper in a bowl and poor over the dressing, massaging it into the leaves, then throw in the carrot and beansprouts.
Heat up a griddle pan and sear the steaks for 3 minutes on each side. Allow to rest then finely slice and layer it on the salad.
Sprinkle over the sesame seeds and cashew nuts, basil and coriander.