Beef Salad with Asian Flavours

A fresh, low-carb salad bursting with flavours from Thailand. Topped with cooked, sliced steak – this is an ideal summer dinner.

Serves 2

Calories per serving = 385 kCal

Macros per serving:

  • FATS – 25g
    • of which saturates 6.9g
  • CARBS – 9.1g
    • of which sugars 6.4g
  • PROTEIN – 30g

Ingredients:

1 TB olive oil, plus extra to drizzle
250g Athleat grass-fed rump steak, fat removed
1 large cucumber
handful coriander
handful mint, finely chopped
½ red onion, peeled and very thinly sliced
1 small red chili, seeds removed and finely sliced
1 lemongrass, minced
2 tsp fish sauce
small pinch sweetener
1 lime, halved

Method:

Preheat the oven to 160°C.

Heat the olive oil in a large pan and grill the steaks on both sides until cooked medium. Remove and set aside on a board to rest.

Shave long ribbons from the length of the cucumber using a vegetable peeler. Place the cucumber into a bowl along with the remaining ingredients. Squeeze over the lime juice and drizzle a little olive oil over the salad, tossing well to coat. Divide between two serving plates.

Slice the steak against the grain and serve on top of the salad.

Allergens
fish

 

 

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