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Spicy Thai Grilled Beef Salad

Don’t think super flavorful, authentic Thai food can be healthy, low cal and low carb? Think again! This grilled beef salad is as good, and likely even better, than anything you could get at your favorite Thai Restaurant. This works equally well with chicken so feel free to substitute proteins.

RECIPE LEVEL: ADVANCED (It’s easy, just several steps and organization required)

Makes 4 ‘standard’ servings.. weight your protein per your own individual nutrition requirements, see instructions at end of recipe.

Ingredients:

1 Tsp. Sweet Paprika
1 Tsp. Cayene Pepper
1 Tbl. uncooked White Rice – Optional – this provides a very authentic crunch the salad
Juice of 2 limes (about 3 Tbl.)
2 Tbl. Fish Sauce (available at any asian market… look for a Thai one)
2 Tb. Water
1/2 tsp Truvia brand Sugar substitute (you can use Stevia or Spenda but it doesn’t dissolve or taste as good as Truvia)
1 Flank Steak, trimmed
Salt and Pepper
3 Shallots, sliced very very thin
1 1/2 Cups Fresh Mint Leaves, chopped roughly
1 1/2 Cups Fresh Cilantro Leaves, chopped roughly
1/2 to 3/4 bag of Spring Mix Salad Greens (or your favorite lettuces)
1 Thai Chile, stemmed, and sliced very thin into rounds (if you cant find Thai chiles, 1/2 of a fresh Serrano chile works just as well) Optional – leave out if you prefer mild heat
1 cucumber, seeds removed, sliced into 1/4″ slices

Method:

Heat Paprika and Cayenne in a 8″ skillet over medium heat, shaking the pan, toast the spices until fragrant… about 1 minute. Remove from heat and place in small bowl. Return the skillet to heat, and add in the dry rice grains and toast until the rice grains are very toasty brown, about 5 minutes. Transfer the rice to a mini food processor or coffee grinder, and pulverize until its a fine powder. Set aside.

In a medium bowl, whisk together the lime juice, water, Truvia and 1/4 tsp of the toasted paprika/cayenne mixture and set aside. (If you ever need an all purpose Thai dipping sauce, this is it!)

Heat your grill to high. Salt and pepper both sides of the flank steak. Grill on high until medium rare (125 degrees internal temperature with meat thermometer), or to your desired doneness. Cover and let rest until room temperature (30-45 minutes). Remember to remove your meat from the grill while it is still a bit undercooked – it will continue cooking while it rests and raise another 10 degrees or so.

Slice meat against the grain, on a bias or angle, into 1/4″ thick slices. Transfer to lime/fish sauce mixture.

In a large bowl, mix together shallots, mint, cucumbers, bagged lettuce, cilantro, chile and half of the rice powder.

Weight your portion of meat, then transfer to serving bowl. Add in 1/4 of the mixed greens, spoon a bit of the remaining lime/fish sauce, and toss. Sprinkle remaining rice powder over salad as desired. Serve immediately.