5030 · highproteinrecipes · lowcalorierecipes · rice · salad

THAI STEAK SALAD

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Prep
—
Cook
—
Total
30 min
Calories
561
Protein
52g
Carbs
28g
Fat
28g

Get ready

Ingredients

Ingredients

  • 225 g Rump or Bavette Steak
  • 2 tsp Avocado Oil
  • 10 g Jasmine Rice

For the Dressing

  • 3 tbsp Fish Sauce
  • 1 tbsp Sugar
  • 1 Garlic Clove grated
  • 2 Thai Chillies sliced
  • 1 Lime Juiced
  • Coriander Stalks, sliced

For the Salad

  • 150 g Cherry Tomatoes halved
  • ½ Cucumber seeds removed & sliced
  • 1 shallot sliced
  • 10 g Thai Basil
  • 10 g Mint
  • 10 g Coriander
  • 2 Spring Onions sliced

Cook

Method

  1. Add 2 Tbsp uncooked jasmine rice to a dry frying pan set over a medium heat. Toast, shaking often, for 5-7 mins until golden and nutty-smelling. Let it cool, then blitz to a fine powder using a blender or grind in a pestle and mortar. Set aside.
  2. Prep all the veggies and make the dressing.
  3. Season the steak generously with salt. Heat a heavy frying pan over a high heat. Once hot, pat dry the steak and add the avocado oil to the pan. Lay the steak into the pan and press down with a weight. Flip every 30-45 seconds until you reach an internal temperature of 49c or cook to your liking. Rest for 5 mins, slice in half lengthwise and then slice into thin strips.
  4. Mix everything together in a bowl with the dressing, vegetables, steak and toasted rice powder.