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Low Carb Thai Style Beef Salad

Skirt steak is one of the leanest cuts of beef. It has a very rich, beefy flavor and low in fat compared to other beef cuts. These lean cuts are best when marinated and grilled.

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    Sesame Seeds 1.0 grams

    Sesame Seeds

    Celery 30.0 grams

    Celery

    Cucumbers 30.0 grams

    Cucumbers

    Mixed Salad leaves 30.0 grams

    Mixed Salad leaves

    Red Bell Pepper 100.0 grams

    Red Bell Pepper

    Spring Onions 5.0 grams

    Spring Onions

    Carrots 30.0 grams

    Carrots

    Thai Dressing by Let's Cook 25.0 ml

    Thai Dressing by Let's Cook

    Steak 150.0 grams

    Steak


    • Time : 20.0 mins
    • |
    • Calories: 728.0 kcal
    • |
    • Protein : 37.0 g
    • |
    • Fat : 57.0 g
    • |
    • Carb. : 17.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Mixing Bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra Virgin Olive oil |
    : Prepare the Ingredients
    Skirt Steak: marinate with some of the Thai dressing provided, let it sit for 10 minutes.

    Wash and dry the vegetables prior to chopping (as required):
    - Carrots: peel and make ribbons with the peeler
    - Cucumber: cut into juliennes
    - Red Bell Peppers: cut into juliennes
    - Spring Onions: cut into juliennes
    - Celery: slice
    - Mixed Salad leaves: just wash, dry.
    : Grill, Finish, Plate and Serve
    Steaks:
    Heat some oil in a pan. Place in the steaks and cook them for around a minute or 2 on each side. Take them off the pan and let them rest. Then

    Salad:
    In a mixing bowl combine: cucumbers, celery, red bell pepper, spring onions, carrots, mixed salad leaves, sesame seeds, salt, pepper, extra virgin Olive oil. Toss well.

    Plate and Serve:
    Place the sliced steak on a plate. Top with salad and remaining Thai dressing.