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Lesson #12: THAI BEEF SALAD

THAI BEEF SALAD

INGREDIENTS
  • 170g lean steak
  • 100g baby cos lettuce
  • 1⁄2 cup mint and coriander
  • 1⁄2 cup bean sprouts
  • 1⁄2 cup tomato
  • 1⁄2 cucumber, sliced
  • 1⁄2 red onion, thinly sliced
  • 1 tbsp fresh Lime Juice
  • 1 tsp Bragg’s Liquid Aminos (soy sauce alternative)
  • 1 tsp chili flakes
 
DIRECTIONS
Marinate steak in Bragg’s & 1 tbsp
lime juice. Cook steak for 2-3
minutes per side until cooked to
desired texture. Set aside. Place the
tomato, bean sprouts, cucumber,
onion, chili, mint, coriander, lime
juice in a bowl and mix well.
Thinly slice steak across the grain
and add atop the vegetable mix.