I’d be lying if I told you that the thought of beef in my salad sounds appetizing. I’m more of a chicken and fish type of gal. Or maybe just tossing hot beef on a bed of lettuce throws me off. Whatever the case, I didn’t used to be a fan of this combo until I had a Thai Spicy Beef Salad.
The light and refreshing dressing has quickly turned me into a believer. And this zesty little salad fills me up while keeping me feeling light and energetic—the perfect meal to prepare while on the AdvoCare 24-Day Challenge. Perhaps our Mommy Makeover participants can give this one a try!
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Have you ever experienced an unlikely combination that turned you into a believer?
Spicy Beef Salad
Prep time
Cook time
Total time
Author: Model Behaviors
Serves: 4-6 servings
Ingredients
- 1 pound beef sirloin steak ¾ inch thick
- 1 bunch of long thin onions
- 2 cucumbers
- 3 bell peppers
- 4 bird chilies
- 1 cup fresh mint leaves
- 1 small green head of cabbage
- 1 small head of Bibb lettuce
- 2 cups of beef stock
- 6 tbsps. fresh lime juice
- 4 tbsps. Thai fish sauce
- 2 tsps. of raw sugar
- 2 tsp. freshly ground pepper
- 2 tbsps. chili flakes
Instructions
- Wash onions, cucumber, bell peppers, chilies, mint, cabbage, and Bibb lettuce.
- Take beef sirloin steak and cut into 1 x 1-inch pieces.
- Season pieces with pepper.
- Peel cucumbers.
- Dice onions, cucumbers, chilies, and mint.
- Shred cabbage.
- Cut Bibb lettuce and bell peppers into long, thin pieces.
- In a small pot, combine beef stock, lime juice, fish sauce, and sugar. Bring to a boil.
- While the mixture is about to boil, take a sauce pan and sear the beef, just enough to brown the sides and lock in the moisture.
- Once the mixture boils in the pot, add the meat and stir quickly.
- Next, pour the meat and dressing into a bowl.
- Add the onions, chilies, bell peppers, and mint, then gently toss.
- On a plate, mound cabbage and Bibb lettuce and top with mixture.
- Serve with rice and sprinkle diced cucumber on top.
Enjoy!
