Paleo Thai Beef Salad

thai6 Always a crowd pleaser, my fresh thai beef salad can be made beforehand and tossed together just before serving.

If you love thai food and often crave the taste of a fresh thai beef salad  that has you running for your local thai takeaway store – you are in luck!  As a lovely thai lady once told me, an authentic thai salad should be a little sweet, a little sour, a little salty and a little hot.

 

It should awaken all of your tastebuds & this paleo version does exactly that.  

Ideally you want a nice, crisp, fresh tasting salad and for this reason, you should not toss the sauce through the salad until just before serving. 

Because it can easily be prepared beforehand, it’s perfect  for picnics, family dinners, BBQs, get togethers, parties or even work lunches. The trick is just to keep the beef marinating in the sauce (and to keep it separate from the salad) – you simply toss it all together just before serving. 

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If you have been on the paleo diet for a while, I suggest using 2 tablespoons of coconut sugar. If you still have a sweet tooth or are new to the paleo diet – use 3 tablespoons. If you are not sure, use 2 tablespoons and when the sauce is mixed together have a small taste and add another tablespoon if you think it needs to be a little sweeter. Keep in mind, the sauce (if tasting it by itself) will taste super tangy this of course is normal because it will not be so tangy when tossed through (and eaten with) the salad. Note – the sauce mixture is quite generous so there is no need to double the recipe.

Holy Coconuts! just typing this recipe is making my mouth water because this salad is super delicious. Enjoy x M

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Thai Beef Salad
 
A spicy thai beef salad which is great for picnics or parties as you can prepare salad, sauce & beef beforehand. Leaving the beef to marinate in the tangy sauce until you are ready to eat at which point you can then toss it through your pre-prepared salad.
Paleo Princess:
Cuisine: Thai
Ingredients
  • 500g-750g of rump steak*
  • 1 Tablespoon olive oil
  • 1 clove crushed garlic
  • Sauce Ingredients
  • 2 tablespoons Fish sauce
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons nuilife organic coconut amino seasoning
  • 2-3 tablespoons coconut sugar
  • 1 long red chilli
  • ⅓ cup fresh basil leaves, finely diced
  • Salad Ingredients
  • 1 long lebanese cucumber, cut lengthways, then sliced into thin half moon shapes
  • 1 red capsicum, sliced into 3cm thin strips
  • 1 packet of bean shoots
  • 1 large bunch of fresh coriander*
  • ½ red onion, finely sliced (optional)
  • 1 cup of cherry tomatoes, cut into half (optional)
  • Handful of fresh mint leaves, torn in half
Instructions
  1. Preheat oven to 160 degrees celsius.
  2. If you purchased your coriander from the markets, slice off the roots, then rinse in water, shake it out a little in the sink, then slice the stems in half, discard the half that is just stem, place the half with leaves onto a clean tea towel and spread out to allow to dry whilst you continue with the next step.
  3. Mix the garlic through the olive oil.
  4. Trim any visible fat off steak then rub all over with the olive oil.
  5. Place the steak onto a baking tray and place in the oven for 25-30 minutes
  6. At the 25-30 minute mark, remove the beef from the oven, carefully slice through the centre of the meat and check to make sure that it is cooked well enough for your liking, if not – return it to the oven and check it again in 5 minutes, if it looks great – set it aside.
  7. Remove the green stalk from the chilli, then cut the chilli in half lengthways. If you like a little “heat” in your thai beef salad go ahead and finely slice the chilli (if you want the dressing to be on the milder side, remove & discard the seeds from one of the chilli halves before slicing)
  8. Place the fish sauce, lime juice, finely diced basil leaves, sliced chilli (including seeds), coconut sugar and amino seasoning into a small bowl or mug and mix well.
  9. Finely slice the beef into thin strips.
  10. Place the beef strips in a bowl and cover with the sauce mixture and place in fridge to marinate for at least 10 minutes.
  11. Place all of the salad items into a large serving bowl, cover and place in the fridge.
  12. When you are ready to serve, pour the beef strips and marinade on top of the salad mixture and toss together. Enjoy x M
Notes
CUT OF BEEF – If you want to be fancy smancy, use an Eye Fillet Portion which you can roast in the oven. Having said that, I have used rump steak (at a fraction of the price) and it still turns out to be a crowd pleaser.

CORIANDER – If you are cooking paleo and eating a lot of fresh herbs every week, I hope that you are buying them in nice big (value for money) bunches from the fresh food markets or farmers markets. If you purchase your fresh herbs from Coles or Woolworths, you will need to buy two bunches of coriander for this recipe as the bunches from these larger supermarket chains are quite small.

OPTIONAL ONIONS & TOMATO – If you like onion it will taste wonderful in this salad. However, in the past I have found that many people do not like onion in their salad so for that reason, I often leave it out. If cherry tomatoes are in season add them in, if they are not in season you may choose to leave them out.

COCONUT SUGAR – If you don’t have coconut sugar & can’t find it in your local supermarket, you can buy it online via Nature Pacific website (http://www.naturepacific.com).

THIS IS A GREAT SALAD TO MAKE AHEAD – But remember to keep the beef marinating in the sauce until you are ready to serve & make sure to keep the sauce mixture separate from the salad until you are ready to serve.