Thai Beef Salad

Thai Beef Salad Junk food, take-away and packaged foods that don’t have much “flavours” can actually make you feel even more hungry afterwards because your palate is not satisfied and also there is a lack of nutrition. Cooking at home, on the other hand, is not only healthier but also is a great way of creating flavoursome food with different herbs and spices. Herbs are a fantastic way of adding flavour and nutrients to your dish. Here is a list of my favorite herbs I often use in my cooking. Especially, garlic and ginger is a must in Asian cooking. This Thai beef salad recipe is gluten-free, low-fat, high-protein, nourishing, tasty and packed with powerful nutrition. It also looks great with colourful veggies. Try tonight 🙂

  • Parsley- diuretic, aids edema, fluid retention, indigestion, gas, anti-parasitic, promotes healthy thyroid function
  • Capsicum (cayenne)- increases thermogenesis, increases circulation, promotes heart health, aids digestion, enhances performance of other herbs
  • Ginger-aids digestion and hypertension, promotes lung function, strengthens adrenal glands (often depleted by stress),relives morning sickness, nausea, gas
  • Rosemary- aids strong hair growth, enhances memory function, protects brain from free radical damage, combats fluid retention, topically makes hair shine
  • Garlic-has antibiotic, anti fungal, anti-parasitic, anti-viral activity, detoxifies, strengthens blood vessels, lowers blood pressure, enhances immune function
  • Peppermint- aids chills, fever, nausea, colic, diarrhea, headaches (internally and externally)
  • Sage- aids in mental clarity, circulation, anti-microbial and anti-inflammatory properties
  • Basil- used to relive nervous disorders, headaches, rheumatic pains
  • Dill- relives colic, indigestion, gas, promotes breast milk production
  • Oregano- anti-oxidant, anti-microbial and anti-parasitic, enhances immune function
  • Thyme- anti-parasitic, relives muscle pain and tightness, makes cough more productive, enhances immune function


500g beef fillet or rump steak
100g rice noodles
1 tbsp coconut oil
1 cup shredded cabbage
1 carrot
1 spring onion
1 cup of kale leaves
a bunch of coriander

For dressing
1 tbsp soy sauce
1 tsp fish sauce
1 tsp lime juice
1/2 tsp brown sugar
1/2 tsp ginger
1/2 tsp minced garlic
1/2 tsp chili flakes
1 tbsp sesame oil
1 tsp sesame seeds
1 tsp Himalayan salt

Rub the steak with soy sauce and let it sit for 30 minutes. Season with salt and pepper and cook in a pan for a few minutes each side. Take it off the heat and let it rest. In the mean time, cut all vegetables. Cook the rice noodles, rinse in cold water, drain and set aside. Whisk all dressing ingredients in a bowl to combine well. Gently toss veggies, beef, noodles and dressing in a large mixing bowl. Transfer to a serving bowl, pour all the dressing over and garnish with sesame seeds.

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