Easy Thai Beef Salad & Marinade
Thai Beef Salad
Thai beef salad is such a delicious dinner full of flavor and fresh ingredients like ginger and garlic. We make this using gluten-free soy sauce or coconut aminos and Thai red curry paste. All of the other ingredients should be naturally gluten and casein/dairy free.
Also, you could always cook up some rice vermicelli noodles to add to it and create a rice noodle bowl. I love the gluten-free Vietnamese Vermicelli with Chicken from Mama Fu’s take out. And of course, you could always use chicken instead of beef.
This salad is a great use of fresh basil from the patio garden if you are growing any herbs.
Easy Garden Tips
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. Another great recipe that uses fresh basil is spicy chicken spaghetti made with a red sauce and pickled jalapeños.
I also like to plant marigolds with my plants. They are supposed to deter bugs and add a bit of color to the garden. 12 Best Herbs and Flowers for Companion Planting with Vegetables.
Also, I get most of my companion gardening tips from a book called Carrots Love Tomatoes.
Okay, back to the Thai beef salad and recipe… it’s super easy to make the marinade and save half for the salad dressing. Then you just prep the salad, grill the meat and add your homemade dressing.
Thai Beef Salad | Gluten-Free, Dairy-Free
A delicious salad full of flavorful and fresh ingredients that are so good for you!
Marinade & Dressing
- 3 tbsp lime juice, divided
- 3 tbsp coconut aminos
- 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
Thai Beef Salad
- 0.75 pound grass-fed sirloin tip steak, cut into thin strips
- red leaf lettuce
- 2 medium shallots
- 1/4 cup cilantro
- 1/2 cup basil
- 2 Persian cucumbers
- 1/2 red bell pepper
- 2 tbsp cashews
To make the marinade and dressing, mix together 1 tablespoon of lime juice with the coconut aminos, 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!
Adapted from Food Network