Thai Beef Salad

Ingredients

• Coconut oil

  ½ tbsp or 7g

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  6 oz or 170g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Lime juice

  Raw

  4 tsp or 20g

• Lemon grass (citronella)

  Raw

  1 cup or 67g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cherry tomato or 68g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Peanuts

  All types, raw

  2 tbsp or 18g

Directions

1. Heat the coconut oil in a frying pan over high heat. Season the steak with salt and pepper. Once the oil is hot, cook the steak for about 2 minutes on each side for medium rare. Transfer the steak to a plate and let it rest for 2 minutes.
2. While the steak cooks, prepare the dressing by mixing fish sauce, lime juice, lemongrass, chili pepper, and sesame oil in a large bowl. Stir in the cucumber and scallions, and let sit for 2 minutes.
3. Add the avocado, tomatoes, and lettuce to the bowl with the dressing, cucumber, and scallions, and gently toss to combine.
4. Arrange the salad on a plate, slice the steak, and place it on top of the salad. Finish with chopped peanuts and enjoy.