Eosinophilic Esophagitis Friendly Paleo Vietnamese Beef Salad

Total time45 min

Prep time25 min

Cook time10 min

Eosinophilic Esophagitis Friendly Paleo Vietnamese Beef Salad

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Ingredients

4 servings

For the beef

1 ½ lb flank steak or sirloin, trimmed
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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1 tbsp avocado oil
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp coconut aminos
3 tbsp fresh lime juice (from about 2 limes)
1 tbsp fish sauce
1 tsp honey
1 tsp toasted sesame oil
1 red thai chili, thinly sliced (or ¼ tsp red pepper flakes)
1 clove garlic, finely minced

For the salad

4 cups mixed greens or shredded cabbage
1 cup cherry tomatoes, halved
1 medium cucumber, thinly sliced into half-moons
1 medium carrot, julienned or shaved with a peeler
4 scallions (green tops only), thinly sliced
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves (optional)

For serving

¼ cup roasted cashews or sliced almonds (optional)
Omit this
This ingredient likely doesn’t work for the diet.
lime wedges, for serving (optional)

Instructions

1
Pat the steak dry with paper towels and season all over with the salt and black pepper. Let it sit at room temperature for 10 minutes while you prepare the dressing and vegetables.
2
In a small bowl, whisk together the coconut aminos, lime juice, fish sauce, honey, toasted sesame oil, sliced chili, and minced garlic until the honey is fully dissolved. Taste and adjust lime juice or coconut aminos as needed. Set aside.

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