Low Carb Thai Beef Salad
How to Make It
Step 1
Heat the olive oil in a skillet over a low/medium heat. Thinly slice the garlic and add to the pan, sweating gently until tender. Add the beef and cook over a medium/high heat until browned all over and cooked through.
Step 2
Add the lime zest, coriander, salt and pepper. Grate the ginger and add to the pan. Stir well to combine and continue to cook for a further minute or two until fragrant and the beef begins to crisp.
Step 3
Whilst the beef is cooking thinly slice the cabbage and cucumber into strips and divide between serving plates.
Step 4
Top the salad with the cooked beef. Thinly slice the scallions and scatter over the salad with the fresh cilantro.
Step 5
To prepare the dressing, add the peanut butter, sesame oil, lime juice and water to a small mixing bowl. Whisk together until smooth and drizzle over the salad to serve.
Ingredients
- Ground Beef – 9 ounce
- Red Cabbage – 2 cup
- Water – 2 tablespoon
- Sesame Oil – 2 teaspoon
- Scallions – 2 small – 3″ long
- Cilantro – 2 tablespoon
- Cucumber – 1 cup
- Lime Zest – 1 teaspoon
- Coriander Leaf, Dried – 1 teaspoon
- Ginger Root, Raw – 1 teaspoon
- Garlic – 1 clove
- Peanut Butter, Unsalted – 1 teaspoon
- Lime Juice, Fresh – 1 tablespoon
- Olive Oil – 1 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon