Breastfeeding Friendly Gluten Free Thai Beef Salad
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb flank steak
- 1 tbsp neutral oil (such as avocado oil or canola oil)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 1–2 thai bird's eye chilies, thinly sliced
- 1 garlic clove, minced
For the salad
- 1 english cucumber, halved lengthwise and thinly sliced
- 1 cup cherry tomatoes, halved
- 4 scallions (green tops only), thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 3 tbsp shallots, very thinly sliced
- 3 tbsp roasted rice powder (see notes)
For serving
- 1 tbsp toasted sesame seeds (optional)
- lime wedges (optional)
Instructions
- 1
Make the roasted rice powder: place 3 tbsp uncooked jasmine rice in a dry skillet over medium heat and toast, stirring frequently, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a small bowl and let cool for 2 minutes, then grind to a coarse powder in a spice grinder or with a mortar and pestle. Set aside.
- 2
Whisk together the lime juice, fish sauce, palm sugar, sliced chilies, and minced garlic in a small bowl until the sugar dissolves. Taste and adjust — the dressing should be sharp, salty, and just slightly sweet. Set aside.
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