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.