Herby Thai beef salad recipe

This low-carbohydrate, protein-rich herby Thai beef salad recipe is packed with nutrients. Beef is an excellent source of protein and B vitamins, and tastes amazing marinated in all the Thai flavours. The salad vegetables are fresh and full of goodness – kale, in particular, is an excellent source of vitamins A, C and K, calcium, folate and potassium. Red onion adds a lovely bite, boosts immunity and helps regulate blood sugar, while watercress is tasty and peppery and contains 15 essential vitamins and minerals. Be sure to use organic grass-fed beef for the best taste and most healthful results.

Ingredients:

1 sirloin steak, about 200g/7oz, fat trimmed off
1 pinch of Chinese five-spice powder
1 small pinch of ground white pepper
1tsp rapeseed oil
For the marinade
1 spring onion, topped, tailed and sliced
1 lemongrass stalk, rough outer layers removed, stalk finely chopped
½ small red onion, peeled and sliced
½ red bird’s-eye chilli, finely chopped
1 garlic clove, crushed, peeled and finely grated
1tsp fish sauce
½tsp soft brown sugar
Juice of half a lime
3 mint leaves
3 Thai basil leaves
A few coriander sprigs

For the salad

½ small red onion, peeled and thinly sliced into half moons
100g cavolo nero, washed, drained and finely shredded
1 small handful of little gem lettuce leaves, washed and torn
1 small handful of watercress and rocket, washed and drained
3 Thai basil leaves, finely shredded
½ cucumber, thinly sliced into half moons
½ spring onion, topped, tailed and thinly sliced into rounds

For the dressing


1tbsp olive oil
Juice of 1 lime
1tsp low-sodium light soy sauce or tamari
1 lemon grass stalk, rough outer layers removed, stalk finely grated
1tsp grated palm sugar
1tsp chopped raw peanuts
1tsp rapeseed oil
1 bird’s-eye chilli, sliced (optional, or on the side)

Method:

Put all the ingredients for the marinade in a mini food processor and pulse to combine. Pour on to a non-metallic plate, add the steak to the marinade, cover with a plate and marinate for up to 2 hours.
Meanwhile, combine all the ingredients for the fragrant dressing in a bowl and taste to adjust the seasoning.
Remove the steak from the marinade. Season well with five-spice powder and a pinch of white pepper. Heat the rapeseed oil in a grill pan or wok and cook the steak until medium-rare – about 3 minutes per side, depending on thickness (if the steak is thin, cook it for less time). Remove the steak from the pan and set aside to rest.
Layer the salad ingredients on to a plate and add some dressing. Slice the rested steaks on the bias into very thin pieces. Lay the steak on top of the salad. Spoon more of the fragrant dressing over the beef and serve.

Eat Clean: Wok Yourself to Health by Ching-He Huang is published by Harper Thorsons. Photography by Myles New.