Thai Beef Salad Recipe (Keto, Paleo, Whole30)

Name: Thai Beef Salad Recipe (Keto, Paleo, Whole30)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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!

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Thai Beef Salad Recipe (Keto, Paleo, Whole30) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!