Thai Beef Salad

This salad is great for lunch or dinner and can be made a few hours in advance and simply tossed with the dressing before being served. If you don’t eat beef I think this salad would also taste good with chicken (marinated in the same sauce) or prawns. I hope you enjoy!

Serves: 2-3
Source:  http://www.everylastbite.com/

Ingredients:

Marinade

• 2 tbsp fresh ginger
• 2 cloves garlic
• ½ tsp lemon grass paste
• 1 tsp honey
• ¼ cup lime juice
• ½ shallots, finely diced
• 2 tbsp fish sauce

Salad

• 350 grams sirloin steak
• 4 cups romaine lettuce
• 1 shallot, thinly sliced
• ¼ cup spring onions, chopped
• ½ cup fresh mint, chopped
• 2 bell peppers
• ½ cucumber
• 3 tbsp finely chopped peanuts (or cashews if paleo)
• 1 jalapeno, cut into small slices

Dressing

• 2 tbsp fish sauce
• 2 tsp honey
• 2 tbsp lime juice
• 1 tsp grated ginger

Instructions:

In a food processor or hand held mixer combine the ingredients for the marinade and process until well blended. Place the beef in a container, top with the marinade and allow to rest for a minimum of one hour and up to overnight

To prepare the salad, tear the romaine lettuce into pieces and place in a bowl. Cut the cucumber into 4 thin slices and then cut each into small strips. Cut the peppers in half, remove the stem and seeds and cut into thin slices. Place the vegetables in the bowl along with the spring onions, shallots, chopped mint, jalapeno slices and finely diced nuts.

Heat a BBQ or grilled pan until hot, add the steak and grill for 4-5 minutes per side or until the steak is cooked to your liking. Remove from the heat and allow to rest for at least 5 minutes before thinly cutting into pieces.

For the dressing, place the ginger, fish sauce, lime juice and honey in a bowl and whisk. Before serving the salad toss with the dressing and serve.