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Thai Beef Salad

Thai Beef Salad

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Food Category:  Meat, Salads, Vegetables
Dietary Preference:  Dairy Free, Gluten Free
Servings 1 Serving
Cal 341 kcal
Protein 28 g
Carbs 25 g
Fat 15 g
Added Sugar 7 g

No. of Servings

Ingredients 

  • ¼ pound flank steak (can also use chicken or go vegetarian)

Marinade

  • 1 ½ tbsp lime juice (fresh squeezed)
  • 4 tsp cilantro (chopped)
  • ½ clove garlic (minced)
  • 1 ½ tsp honey
  • 1 ½ tsp Thai fish sauce (if gluten-free make sure the brand of choice is gf)
  • 1 ½ tsp chili paste (if gluten-free make sure brand of choice is gf)

Salad

  • ¼ cup green onion (thin sliced )
  • ¼ cup carrot (shredded)
  • ¼ cup snap peas (sliced)
  • ¼ cucumber (peeled and thinly sliced)
  • 1 ½ cups romaine lettuce

Dressing

  • 1 ½ tsp rice vinegar
  • 1 ½ tsp sesame oil
  • ¾ tsp olive oil

Instructions 

  • Put lime juice, cilantro, honey, fish sauce, chili paste, and garlic in a bowl and stir. Pour marinade into a heavy-duty, large ziplock baggie and add meat. Shake bag after sealed and put in fridge for at least 2 hours.
  • Heat grill and cook meat to the desired doneness (you can also broil or pan-cook the meat).
  • Thinly slice cooked meat.
  • Combine all salad ingredients in a large bowl and stir. Place salad on plates and top with sliced meat.

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