Thai Steak Salad

with Peanuts and Lemongrass Dressing

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low-carb
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Instructions

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1 Marinate steaks

Remove the steaks from the fridge. Place them in a bowl along with the soy sauce, sesame oil and pepper. Turn to coat, set aside.

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2 Make dressing

Meanwhile, juice the lime. Remove the tough outer layers of the lemongrass. Grate the large end of the lemongrass stalks. Finely chop the coriander. Add the lemongrass, half the coriander, the fish saucelime juice, coconut sugar and olive oil to a large bowl. Whisk and set it aside. 

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3 Fry steaks

Heat a large pan over a high heat. Once hot, add the steaks along with the marinade and fry for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.

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4 Prep salad

Meanwhile, rinse the edamame beans. Slice the snow peas in half. Slice the chilli. Toss the lollo salad, edamame beans and snow peas in the dressing. 

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5 Serve

Season the rested steaks generously with salt and pepper and slice finely. Serve the steak over the salad. Garnish with the peanuts, the remaining coriander and the sliced red chilli (spicy!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli.

Pro tip

Firmly roll the lime on the work surface before squeezing it. This will help release more of its juices.

Enjoy this beautifully refreshing Thai steak salad.

Cooking Time: 30 min

Cals 625 · Prot 63 · Carbs 27 · Fat 32

Dairy-Free

Ingredients

Number of people

Beef

Rump steak 400 Grams
Soy sauce 20 ML
Sesame oil 15 ML
Black pepper 1 Tsp
Salt 0.5 Tsp

Salad

Edamame beans 100 Grams
Lollo salad mix 100 Grams
Snow peas 100 Grams
Large red chilli 1 Piece
Salted peanuts 40 Grams

Dressing

Lime 1 Piece
Lemongrass 1 Piece
Fresh coriander 15 Grams
Fish sauce 10 ML
Coconut sugar 10 Grams
Olive oil 4 Tbsp

Enjoy this beautifully refreshing Thai steak salad.

Cooking Time: 30 min

Cals 625 · Prot 63 · Carbs 27 · Fat 32

Dairy-Free

Instructions

photo

1 Marinate steaks

Remove the steaks from the fridge. Place them in a bowl along with the soy sauce, sesame oil and pepper. Turn to coat, set aside.

photo

2 Make dressing

Meanwhile, juice the lime. Remove the tough outer layers of the lemongrass. Grate the large end of the lemongrass stalks. Finely chop the coriander. Add the lemongrass, half the coriander, the fish saucelime juice, coconut sugar and olive oil to a large bowl. Whisk and set it aside. 

photo

3 Fry steaks

Heat a large pan over a high heat. Once hot, add the steaks along with the marinade and fry for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min.

photo

4 Prep salad

Meanwhile, rinse the edamame beans. Slice the snow peas in half. Slice the chilli. Toss the lollo salad, edamame beans and snow peas in the dressing. 

photo

5 Serve

Season the rested steaks generously with salt and pepper and slice finely. Serve the steak over the salad. Garnish with the peanuts, the remaining coriander and the sliced red chilli (spicy!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli.

Pro tip

Firmly roll the lime on the work surface before squeezing it. This will help release more of its juices.

Ingredients

Number of people

Beef

Rump steak 400 Grams
Soy sauce 20 ML
Sesame oil 15 ML
Black pepper 1 Tsp
Salt 0.5 Tsp

Salad

Edamame beans 100 Grams
Lollo salad mix 100 Grams
Snow peas 100 Grams
Large red chilli 1 Piece
Salted peanuts 40 Grams

Dressing

Lime 1 Piece
Lemongrass 1 Piece
Fresh coriander 15 Grams
Fish sauce 10 ML
Coconut sugar 10 Grams
Olive oil 4 Tbsp
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