Low-Carb Thai Beef Salad with Spicy Dressing

This Low-Carb Thai Beef Salad combines tender slices of flavorful grilled beef with crisp vegetables and a zesty, spicy dressing, offering a perfect balance of heat, tang, and freshness. It's a keto-friendly dish that doesn't skimp on taste.

Course Dinner

Cuisine Thai

Keyword keto thai salad, Low-Carb Dinner, low-carb thai beef salad, spicy dressing

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 275kcal

Equipment

Grill or grill pan
Cutting board
Chef’s knife
Mixing bowls
Whisk
Measuring cups and spoons

Ingredients

For the Salad:

1 lb flank steak
Salt and pepper, to taste
1 tablespoon olive oil
4 cups mixed salad greens
1 medium cucumber, thinly sliced about 8oz or 225g
1 small red onion, thinly sliced about 4oz or 113g
1 cup shredded red cabbage about 90g
½ cup fresh cilantro leaves about 15g
¼ cup fresh mint leaves, roughly chopped about 15g
2 tablespoons crushed peanuts optional

For the Spicy Dressing:

¼ cup fresh lime juice
2 tablespoons fish sauce
1 tablespoon soy sauce or coconut aminos for a gluten-free option
1 tablespoon erythritol or preferred keto-friendly sweetener
1 teaspoon sesame oil
1 small red chili, finely chopped adjust to taste
1 clove garlic, minced

Instructions

Preheat your grill to a high heat. Season the flank steak with salt and pepper, then brush both sides with olive oil. Grill the steak for about 5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 10 minutes before slicing thinly against the grain.
While the steak is resting, prepare the spicy dressing by whisking together lime juice, fish sauce, soy sauce, erythritol, sesame oil, chopped chili, and minced garlic in a small bowl until well combined. Set aside.
In a large salad bowl, combine the mixed greens, cucumber, red onion, shredded cabbage, cilantro, and mint.
Drizzle the spicy dressing over the salad and toss gently to coat all the ingredients.
Add the sliced steak to the salad and toss again lightly.
Garnish with crushed peanuts if desired.
Serve immediately, and enjoy the burst of Thai flavors in a healthy, low-carb meal.

Notes

If you're sensitive to heat, remove the seeds from the chili before chopping.

For a nut-free version, omit the peanuts or replace them with seeds like sunflower or pumpkin seeds.

This salad can be customized with additional low-carb vegetables such as bell peppers or zucchini.

Leftover steak can be stored in the refrigerator and added to the salad cold for a quick and easy meal prep option.

Nutrition