Thai Beef Salad

Ingredients

• Coconut oil

  ½ tbsp or 7g

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  7 oz or 198g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Lime juice

  Raw

  4 tsp or 20g

• Lemon grass (citronella)

  Raw

  1 cup or 67g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cherry tomato or 68g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Peanuts

  All types, raw

  2 tbsp or 18g

Directions

1. Heat the coconut oil in a frying pan over a high heat. Season the steak all over with salt and pepper. When the oil has melted and is hot, carefully lay the steak in the pan and fry for about 2 minutes on each side (for medium rare). When steak is cooked to desired doneness transfer it to a plate and leave to rest for 2 minutes.
2. While the steak is cooking, make a dressing by mixing together the fish sauce, lime juice, lemongrass, chilli pepper, and sesame oil in a large bowl. Stir in the cucumber and spring onions, then leave to sit for 2 minutes.
3. When you are ready to eat, add the avocado, tomatoes, and lettuce to the bowl with the dressing, cucumber, and spring onions, and gently toss the whole lot together.
4. Pile up your salad on a plate, slice your steak and place on the salad, before finishing with the chopped peanuts. Enjoy!

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