Thai Beef Salad

This week’s meal prep inspired me to do something with one of my favorite cuisines Thai. It’s one of my favorite cuisines because it can be healthy and extremely flavorful. My goal was to definitely make it healthy so I didn’t want to have a noodle dish like Pad Thai.

The marinade on the steak with fish sauce and in the dressing is a flavorful punch that will stick with you. If you have ever had grilled beef salad at a Thai restaurant you know what I’m talking about. Or even if you have every had fish sauce in anything, you probably know what I’m talking about. A little bit goes a long way. You either like it or you hate it, but I think when used right then anybody who eats fish likes it.

This recipe has my tweaks on it. The flavors were on point but the only thing I would do differently is use palm sugar. I substituted brown sugar in the recipe and I think it would have just taken the flavors to the next level if I hadn’t. Thai beef salad is one of my favorite dishes when ordering out. Give it a try if these ingredients sound interesting to you and let me know how it turns out.

Thai Beef Salad

• 2 lb. Dry aged Top Sirloin
• 3 cloves Garlic, minced
• 2 ea. Thai bird chili, sliced
• Mini Bell Peppers, seeds removed, sliced
• Green onions, sliced
• Mixed Greens, enough to fill 4 meal prep containers
• Cherry Tomatoes, sliced
• 1 whole English Cucumber, de-seeded, sliced

Marinade:

• 1 tbsp fish sauce
• 1 tsp shaved palm sugar or light brown sugar
• ½ tsp ground black pepper

Dressing:

• 3 tbsp fish sauce
• 1 Tbsp. Soy Sauce low sodium
• 2 tbsp shaved palm sugar or brown sugar
• 1 small shallot, minced
• 2 Tbsp lime juice
• 1 Thai chili

Directions

1. In a bowl combine the marinade, add steaks and coat. Set aside for 10-15 minutes
2. In a separate bowl, whisk fish sauce, soy sauce, lime juice, shallot, garlic, Thai chili and sugar for the dressing. Set aside.
3. Prepare a hot pan on med-high heat with 1 Tbsp coconut oil. Remove steaks from marinade and place in the pan to sear 5-6 minutes on each side depending on thickness. Steaks should be caramelized and reach 135°, slightly firm to the touch for medium rare. Set steaks on a plate to rest as final resting temperatures can reach 140° plus for a perfect medium rare.
4. Divide mixed greens between the 4 containers, add mini bell peppers, cherry tomatoes, green onions and cucumbers, cover and set in the fridge.
5. Slice beef against the grain, then cut again into bite size pieces if desired. When cooled, divide into 4 separate Ziploc baggies
6. Pour the dressing into two separate containers to add to the salad before eating.
7. Before eating, re-heat steak in the oven or microwave for 30sec-1min. Pour dressing on salad, shake or stir to coat greens, add steak on top and enjoy.

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