Thai grilled beef salad (Paleo, Keto, Whole30)
Paleo Thai grilled beef salad !
I am so honored to be invited to host the Whole30 social media feed at the end of June this year !
There’s lot to do before that week but I love how this invitation inspired me to talk about one of my personal favorite topics – how to deal with sugar cravings when on a diet.
And this Thai grilled beef salad is one example among many dishes that I’ll be sharing here and on the Whole30 channel.
It takes a bit of practice and, more importantly, an understanding of how to use replacement ingredients to make healthy food tasty in a paleo kitchen. And I’m not talking about replacement ingredients like switching regular sugar to honey, maple syrup, or coconut sugar…etc.
Watch the video below to see how I demonstrate one of the examples – Thai Grilled Beef Salad.
If you want to learn more about how to turn boring healthy food tasty, be sure to subscribe to my site where I discuss cooking tips, flavor balancing, and many other simple yet super useful practices that you won’t get from any other paleo sites !
Paleo Thai grilled beef salad
- ¾ lb sirloin steak
- 2 small seedless persian cucumber, sliced
- 1 shallot, sliced thinly
- Handful of fresh cilantro, roughly chopped
- Handful of mixed greens
- Sea salt and black pepper to taste
- 1 tsp ghee, Whole30 compliant clarified butter
- 3 cloves small garlic, chopped finely
- 1 red chili pepper, seeded and chopped finely (I use california red fresno pepper today)
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- 2 tsp red pepper sauce, I use A& B original flavor pepper sauce
- 2-3 tbsp fresh lime juice, Use 2 tbsp first. Taste before serving and see if more is needed
- Season the steak with salt & black pepper to taste. Heat 1tsp ghee in a grill pan over high heat, when hot, grill the steak for about 2-3 minutes per side or until your desired doneness. Set the steak aside to rest and cover with aluminum foil.
- Mix all ingredients listed under “dressing” together with the exception of lime juice.
- Heat a small saucepan over medium-high heat, when hot, add dressing from the previous step. Use a wooden spoon to gently stir the dressing. Once it’s warmed, stir-in 2 tbsp of lime juice. Turn off the heat. Pour it into a bowl and set aside.
- Mix chopped cucumber, cilantro, thinly sliced shallot, and mixed greens in a large salad tray. Thin slice the beef against the grain.