Thai Beef Salad #glutenfree #caseinfree
As promised, here is the recipe for Thai beef salad! It is such a delicious dinner full of flavor and fresh ingredients (ginger and garlic). The original recipe came from Ellie Krieger on Food Network. To make this gluten-free use GF soy sauce and Thai red curry paste. All of the other ingredients are naturally gluten and casein free. Make sure the cashews are safe, too.
This salad is a great use of fresh basil from the patio garden. The secret to lots of basil is to prune it often, so during the summer I use a lot of fresh basil in my cooking and on my salads. It even makes a great touch on a BLT!
One of the other great fresh herbs in this salad is cilantro. I’ve tried a couple times, but I’ve never had luck growing cilantro. Even Rick Bayless mentioned that he doesn’t bother growing it anymore either (we saw him at the Austin Food & Wine Festival two years ago). Have you ever been to his restaurant, Frontera Grill, in Chicago? So good! I ate there before I had to go gluten-free, but Google says it can be safe. Anyway, he is amazing and takes Mexican food to another level, and of course he inspired the avocado verde enchiladas.
Okay, back to the thai beef salad and recipe…
Serving Size: 2
- 0.75 lb grass-fed choice sirloin tip steak, cut into thin strips
- 3 tbsp freshly squeezed lime juice, divided
- 3 tbsp GF liquid aminos or soy sauce
- 3 tbsp olive oil
- 3 tbsp organic brown sugar
- 1 tsp garlic, minced
- 1 1/2 tsp fresh ginger, minced
- 2 tsp GF Thai red curry paste
- Red leaf lettuce
- 2 shallots
- 1/4 cup cilantro leaves
- 1/2 cup basil leaves
- 2 Persian cucumbers
- 1/4 red bell pepper
- 2 tbsp toasted cashews
- To make the marinade and dressing, mix together 1 tablespoon of lime juice with the soy sauce, olive oil, brown sugar, garlic, ginger and red curry paste.
- Save half of the mixture for a dressing and add the other half to a Ziploc bag with the remaining 2 tablespoons of lime juice. Add the meat to the bag and place in the fridge to marinate for at least 1 hour. Place the remainder in the fridge until ready to dress the salads.
- Heat a cast iron skillet or Dutch oven over medium high/high heat. Add the meat and cook until cooked through and slightly caramelized, about 5-7 minutes. Set aside.
- Toast the cashews over medium low heat in a small skillet until fragrant and browned, about 5 minutes.
- Wash, rinse and dry all of the vegetables (lettuce, cilantro, basil, cucumber and bell pepper) before prepping. Thinly slice the shallots, basil leaves, red bell pepper and cucumbers. Divide the lettuce, herbs and vegetables between two large bowls. Drizzle with the remaining dressing. Add the grilled meat and toasted cashews. And enjoy this bowl of healthy deliciousness!
By the way, I’ve made some major updates and some picture changes to the The Weekly Menu I & The Cookbook. They are both now available on Google Play, too!!!