A keto Thai-inspired beef salad that is fresh, rich in flavour and easy to make. What really makes the difference in this beef salad is the freshness of the ingredients. You only need less than 30 minutes to cook this tasty dish, so it’s better to do everything just before serving.
There are 4 main components in this keto Thai beef salad:
- mixed salad leaves
- marinated vegetables and dressing
- toppings: crunchy peanuts, slices of lime and spices
If you prepare them in advance, the ingredients won’t be as fresh and tasty as they should be. Salads generally take a short time to make and are better served fresh. Think about this salad as a vibrant mix of flavours; you don’t want anything to be soggy or sad.
This keto Thai beef salad would turn out delicious with a good quality sirloin steak but you can also decide to use a rump steak. You can obviously cook the meat according to your preferences: to make a rare medium-sized sirloin steak, you should cook it for approx. 3 minutes on each side. Always ensure the steak is at room temperature when you cook it.
To prepare the beef for this salad, rub it with a little bit of olive oil and a pinch of black pepper (you can do this just before placing the meat in the preheated pan). Whether you cook the steak rare, medium or well-done, try to cut it into thin slices before adding it into the salad. Top tip for extra flavour: once you’ve sliced the meat, mix it again with its own juices.
The marinated vegetables are another important part of this salad. While you could add the cucumber, scallions, shallot and green chilli directly into the salad, leaving them to rest for a few minutes in the fridge with the marinade adds so much flavour to this keto Thai beef salad. This extra step also changes the consistency of the vegetables (don’t leave them in the fridge for more than 15 minutes) and the pungent taste of scallions and shallots becomes milder. The ingredients used for the marinade, mixed with the juices released from the vegetables, are the perfect dressing for this salad.
The crunchy peanuts have the ability to turn this salad from tasty to great (it’s a bit like getting some extra flavour in a salad from a bunch of berries). Start with plain peanuts and roast them in the oven with a pinch of salt until crunchy and golden brown or toast them into the pan previously used to cook the steak. Keep an eye on the peanuts because they tend to burn easily.
Common questions about this keto Thai-inspired beef salad:
- I can’t eat peanuts, can I use something else? Absolutely. Chopped cashews or macadamia nuts would be the best alternatives to peanuts.
- What kind of salad leaves can I use? A good mix of salad leaves with some rocket and baby spinach would be great. If possible, look for something more flavourful than lettuce.
- I don’t like beef, can I use something else? Beef is an important part of this salad, so it’s better to avoid changing it. If you have to pick something else, try with lamb.
- I don’t like fish sauce, can I use something else? Yes, you can use the same amount of soy sauce instead of fish sauce.
- How to serve this keto salad? The combination of meat and vegetables makes this salad a great dish on its own but you could also pair it with some toasted bread.
- 1 good quality sirloin steak (approx. 280 g)
- 70 g mixed salad leaves
- 3 tbsp fresh mint leaves
- 1 medium-sized shallot
- 1 green chilli pepper
- 2 scallions (spring onions)
- 1/2 medium-sized cucumber
- 2 limes
- 2 tbsp peanuts
- 1/2 tbsp extra virgin olive oil
- 1 tbsp sesame oil
- 3/4 tbsp soy sauce
- 1 tsp fish sauce
- a pinch of black pepper
- a pinch of salt
- Cut the cucumber, scallions, shallot and chilli into thin slices (you can decide how to cut them but thin pieces work better). Place them in a bowl and add the juice of 1 1/2 lime, 3/4 tbsp of soy sauce, 1 tsp of fish sauce and 1 tbsp of sesame oil. Mix well, cover the bowl and leave the vegetables to rest in the fridge while you prepare the other ingredients.
- Cook the steak according to your preferences and based on how thick it is. Season the steak with 1/2 tbsp of olive oil and a pinch of black pepper before cooking it. To prepare a rare medium-sized sirloin steak you should cook it for approx. 3 minutes on each side. Once the steak is ready, transfer the meat on a plate and cover it with a piece of aluminium foil. Wait 5-10 minutes before cutting it.
- Wash the salad leaves and the mint. Roast the peanuts in the oven with a pinch of salt; for extra flavour, you can toast the peanuts in the pan previously used to cook the steak.
- Assemble the salad, use the marinade from the bowl with the veggies to season your dish. Finish off the salad with the peanuts, a few thin slices of lime (washed), a pinch of black pepper and, if necessary, a pinch of salt. Mix all the different ingredients just before serving.
- A rump steak will work well, too.
- If you don't like the taste of fish sauce, add the same amount of soy sauce instead.
Nutrition InformationYield 2
Amount Per Serving Calories 344Total Fat 18.6gCarbohydrates 12.6gNet Carbohydrates 9.7gFiber 2.9 gProtein 33.2g