Thai Beef Salad Recipe (Keto, Paleo, Whole30)

• 1 pound Beef Rump Steak
• Sea Salt And Fresh Ground Black Pepper To Taste
• 1/2 Tablespoons Sesame Oil
• 1 Red Bell Pepper, Thinly Sliced
• 1 Small English Cucumber, Sliced Into Matchsticks
• 1 Red Onion, Halved, Then Sliced Into Thin Wedges
• 2 Long Fresh Red Chilies, Halved, Seeds Removed, Thinly Sliced Lengthwise
• 1/4 cups Roasted Cashew - Coarsely Chopped
• FOR THE DRESSING:
• 2 Tablespoons Fresh Lime Juice
• 1/4 cups Coconut Aminos
• 1 clove Garlic, Finely Grated
• 2 Tablespoons Fresh Ginger, Finely Grated
• 1 Tablespoon Sesame Oil

1. Take beef out of the fridge about 15-20 minutes before cooking and sprinkle it with a pinch of salt and pepper. Rub it on both sides and let it sit to reach room temperature.
2. Heat sesame oil in a large skillet over medium-high heat. Add beef and cook for about 6-7 minutes (for medium), flipping it halfway through cooking. Set aside on a plate and let it rest for 5 minutes, then slice it with a sharp knife.
3. In a small bowl, add all dressing ingredients and whisk well to combine.
4. In a large bowl, arrange chopped veggies and steak slices. Sprinkle with cashew and pour the dressing over. Gently toss to combine and enjoy!
5. Note: If you want to portion the salad in Mason jars, start by adding the dressing at the base, then the steak, bell pepper, cucumber, onion, chilies, and cabbage. Keep refrigerated for up to 4 days. When ready to serve, toss everything into a bowl, mix to combine and enjoy!

salt, sesame oil, red bell pepper, cucumber, red onion, red chilies, ubc, dressing, lime juice, ubc, clove garlic, fresh ginger, sesame oil

Taken from tastykitchen.com/recipes/salads/thai-beef-salad-recipe-keto-paleo-whole30/ (may not work)