Description
A delicious, low carb and a nutrient dense winter salad with bold Thai flavors!
Scale
Ingredients
For the Thai Beef:
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 lime leaves (Thai lime leaves or kefir lime leaves) or 1 lime zested
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon fine salt
- zest of one orange
- 1 tablespoon fish sauce
- 1 pound grass fed ground beef
For the Orange Vinaigrette:
- 3 tablespoons of juice squeezed from your orange
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoons fine salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon toasted sesame seed oil
For the Salad:
- 4 cups fresh arugula
- 8 sprigs fresh cilantro
Instructions
- Heat a large skillet over medium heat.
- Drizzle the olive oil in the skillet and when it comes to temperature, add in the minced garlic, lime leaves, cumin, ginger, salt, and orange zest. Cook here, toasting and lightly browning until very aromatic.
- Add in the fish sauce and stir to unstick any seasoning from the skillet.
- Crumble in the ground beef and cook, breaking up and stirring with a spatula until browned (about 5 minutes). Then keep cooking, stirring occasionally for another 5 to 8 minutes until parts of the beef are very crispy.
- While the beef cooks mix the orange juice with the salt and pepper and whisk in the olive oil and sesame oil to combine.
- Place the arugula and cilantro on two plates. 2 cups of greens for each person and 4 springs per plate, you may leave them whole or tear then with your hands.
- Spoon the crispy beef over the greens, 1 cup cooked beef per person then spoon the dressing liberally over each dish. Enjoy!
Recipe Notes:
Awesome additions:
Avocado
Toasted Cashews
Pumpkin Seeds
Nutrition
- Serving Size: 1 salad
- Calories: 749
- Fat: 58
- Carbohydrates: 7
- Fiber: 2
- Protein: 47
