Thai beef salad with herbs
A juicy salad with beef, cucumbers, tomatoes, and plenty of herbs turns out bright, refreshing, and easy to fit into a keto menu without a heavy side dish.
Pat the beef (125 g) dry, coat it with part of the fish sauce (20 g), and sear it in a very hot pan for 2-3 minutes per side if you want a medium finish. Transfer the meat to a plate, cover it loosely with foil, and let it rest for 5-7 minutes so the juices settle.
Cut the tomato (125 g) into wedges, the cucumbers (125 g) into large pieces, and the onion (50 g) into thin feathers. Roughly chop the green onion (10 g), cilantro (10 g), and mint (10 g). For the dressing, mix the remaining fish sauce with lime juice (10 g), water (10 g), and erythritol (10 g) until balanced.
Slice the beef thinly, combine it with the vegetables and herbs, pour over the dressing, and toss gently. Add chili pepper (to taste) and serve at once while the beef stays juicy and the herbs remain fresh.
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