THAI BEEF SALAD
(sourced from Paleopriness.com.au)
500g rump steak
1 tablespoon olive oil
1 clove garlic, crushed
2 tablespoons Fish Sauce
3 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce or amino seasoning
2-3 tablespoons coconut sugar
1 long red chilli, sliced thinly - seeds removed for a milder flavour
1/3 cup fresh basil leaves, finely sliced
1 long lebanese cucumber, cut lengthways, then sliced into thin half moon shapes
1 red capsicum, sliced into 3cm thin strips
Soba noodles, cooked until just tender, then rinsed under cool water. Drain well.
1 large bunch of fresh coriander
3 spring onions, sliced thinly on the diagonal
1 cup cherry tomatoes, cut into halves
Handful of fresh mint leaves, torn in half
1 carrot shaved into strips
Toasted Crushed Peanuts to serve
Mix the garlic with the olive oil. Cut the steak into bite size pieces and mix with the garlicky oil. Heat a frying pan until very hot and toss in the steak. Cook to your liking and set aside.
Combine the fish sauce, lime juice, basil leaves, chilli, coconut sugar, soy sauce (or amino seasoning) in a bowl. Combine the steak with the sauce and and place in the fridge to marinate at least 10 minutes.
Combine all the salad ingredients in a large bowl, cover and place in the fridge.
When you are ready to serve, pour the beef and marinade on top of the salad mixture and toss together. Sprinkle with the peanuts.