Thai Beef Salad
From ‘Get the Glow’ by Madeleine Shaw
Servings Prep Time
2 15minutes
Cook Time
8minutes
Servings Prep Time
2 15minutes
Cook Time
8minutes
Ingredients
Instructions
  1. Grind some salt and pepper over the steaks and set to one side.
  2. 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.
  3. Stir in the lime zest then set the nuts aside.
  4. In a glass, whisk together the juice of the lime, garlic, ginger, tahini, chilli and tamari (or alternative).
  5. 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.
  6. 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.
  7. Sprinkle over the sesame seeds and cashew nuts, basil and coriander.