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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Thai Beef Salad is a vibrant dish that combines juicy steak with fresh herbs and a tangy dressing. The toasted rice powder adds a unique texture, while the dressing balances savory and sweet flavors with a hint of spice. Perfect for a single serving, this salad is a delightful mix of textures and flavors.
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Toast the jasmine rice in a dry pan over medium heat until golden brown.
Grind into a coarse powder using a mortar and pestle.
Season the steak generously with salt and pepper.
Heat the avocado oil in a pan over high heat and sear the steak to your liking. Rest, then slice thinly.
Combine the fish sauce, stevia, minced garlic, Thai chilli, lime juice and sliced coriander stalks. Stir until the sweetener dissolves.
Combine the cherry tomatoes, cucumber, shallot, Thai basil, mint, coriander leaves and spring onion in a bowl.
Add the sliced steak to the salad, pour over the dressing and toss to combine. Sprinkle with the toasted rice powder and serve.
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Remove the seeds from the Thai chilli if you don't want it too spicy.
Can I use a different type of steak?
Yes, you can use any steak of your choice, such as porterhouse or ribeye.
How can I make the salad less spicy?
Remove the seeds from the Thai chilli to reduce the spiciness.
What can I substitute for stevia?
You can use any sweetener or sugar of your choice.
Is the toasted rice powder necessary?
The toasted rice powder adds a unique texture, but you can omit it if desired.
Can I prepare the dressing in advance?
Yes, you can prepare the dressing in advance and store it in the refrigerator.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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