THAI BEEF SALAD
SERVES 4
KEEP ON TRACK per serving
FAT 26G CARBS 19G PROTEIN 44G
FOR THE LIME AND SESAME DRESSING
1 garlic clove, peeled and finely chopped
6cm ginger, peeled and finely grated
1 red chilli, finely chopped
45ml lime juice
45ml fish sauce
10ml erythritol
10ml sesame oil
30ml sesame seeds, lightly toasted
FOR THE SALAD
600g beef rump steak
30ml coconut oil
250g cherry tomatoes, halved
3 baby cucumbers, quartered lengthways
2 red chillies, halved, deseeded, sliced diagonally
10g fresh mint leaves
10g fresh coriander leaves
10g fresh basil leaves
125ml roasted unsalted peanuts, roughly chopped
1. Combine all the ingredients for the dressing in a small jug and whisk until combined.
Place the beef in a glass or ceramic dish. Drizzle half of the lime and sesame dressing over. Turn to coat.
