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.