Marinated Thai Beef Salad

Name: Marinated Thai Beef Salad
Prep time: 2 h
Cook time: 6 min
Total time: 2 h 6 min
Yield: 2 servings
Ingredients: 1/4 cup tamari sauce (or coconut aminos); 1/4 cup fresh lime juice; 1 knob ginger, peeled and grated; 1 clove garlic, crushed; 1 tbsp Changing Habits Rapadura Sugar; 1 tsp sesame oil; 1/4 cup peanuts; Changing Habits Seaweed Salt to taste; 1 tsp olive oil; 400 g grass-fed steaks (two steaks); Half a wombok, shredded; 1 small cucumber, peeled into ribbons; 100 g snow peas; Small handful of mint leaves; Small handful of coriander; Half a Spanish onion, sliced; 200g cherry tomatoes, cut into quarters; 1/2 cup sprouts, chopped roughly; 1 chilli, deseeded and chopped

by Tessa | Oct 26, 2020 | 0 comments

A well-balanced meal perfect for the warmer months of the year. Packed full of nutrients, colour and flavour!

Yields2 ServingsPrep Time2 hrsCook Time6 minsTotal Time2 hrs 6 minsDifficultyBeginner

Ingredients

Dressing/Marinade

1/4 cup tamari sauce (or coconut aminos)

1/4 cup fresh lime juice

1 knob ginger, peeled and grated

1 clove garlic, crushed

1 tbsp Changing Habits Rapadura Sugar

1 tsp sesame oil

Salad

1/4 cup peanuts

Changing Habits Seaweed Salt to taste

1 tsp olive oil

400 g grass-fed steaks (two steaks)

Half a wombok, shredded

1 small cucumber, peeled into ribbons

100 g snow peas

Small handful of mint leaves

Small handful of coriander

Half a Spanish onion, sliced

200g cherry tomatoes, cut into quarters

1/2 cup sprouts, chopped roughly

1 chilli, deseeded and chopped

Directions

Place all dressing/marinade ingredients into a bowl.

Place the steak in a separate bowl and pour half of the liquid on top. Place steak in the fridge for 2 hours, turning over after an hour. Save the rest of the liquid for the dressing.

Preheat oven to 180 degrees celsius. Place the peanuts on a lined baking tray and sprinkle with salt. Roast the peanuts for approximately 10 minutes until they begin to brown. Set aside.

Place olive oil into a fry pan over a medium-high heat. Once heated, add the steak and cook for 3 minutes on each side. Set aside to rest.

Place the rest of the ingredients in a large bowl and mix well.

Split the salad between two plates. Slice the steak and place on top. Sprinkle with the roasted peanuts and add the dressing.

CategoryMains, Salads

Ingredients

Dressing/Marinade

1/4 cup tamari sauce (or coconut aminos)

1/4 cup fresh lime juice

1 knob ginger, peeled and grated

1 clove garlic, crushed

1 tbsp Changing Habits Rapadura Sugar

1 tsp sesame oil

Salad

1/4 cup peanuts

Changing Habits Seaweed Salt to taste

1 tsp olive oil

400 g grass-fed steaks (two steaks)

Half a wombok, shredded

1 small cucumber, peeled into ribbons

100 g snow peas

Small handful of mint leaves

Small handful of coriander

Half a Spanish onion, sliced

200g cherry tomatoes, cut into quarters

1/2 cup sprouts, chopped roughly

1 chilli, deseeded and chopped

Directions

Place all dressing/marinade ingredients into a bowl.

Place the steak in a separate bowl and pour half of the liquid on top. Place steak in the fridge for 2 hours, turning over after an hour. Save the rest of the liquid for the dressing.

Preheat oven to 180 degrees celsius. Place the peanuts on a lined baking tray and sprinkle with salt. Roast the peanuts for approximately 10 minutes until they begin to brown. Set aside.

Place olive oil into a fry pan over a medium-high heat. Once heated, add the steak and cook for 3 minutes on each side. Set aside to rest.

Place the rest of the ingredients in a large bowl and mix well.

Split the salad between two plates. Slice the steak and place on top. Sprinkle with the roasted peanuts and add the dressing.

Notes

Marinated Thai Beef Salad

Ingredients Directions

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