High in protein and awesomely gluten-free, this Asian Beef Salad makes a quick, light meal perfect for summer.
There is everything to love about Asian-style salads. Packed with vibrant flavors, super refreshing and really low in fat, they make an ideal meal to enjoy on summer days, especially on busy ones.
The key ingredient of this Asian Beef Salad is, of course, the meat.
I've just recently tried Belgian blue steak for the first time, and I was immediately hooked - I literally couldn't wait to have it again.
So, I thought this simple, flavorful salad was the perfect occasion to showcase this high-quality, and protein-loaded meat. Another thing I love about this salad is the vibrant, tangy Thai-inspired dressing.
No mayo, no cream or whatsoever required, but still packed with flavors, with a nice spicy kick to make everything even tastier.
The salad ingredients are flexible – use whatever fresh veggies you have in the fridge, or simply go with the season and make as colorful as you want.
I used mango, carrot, cucumber and fresh baby salad leaves, but purple cabbage, tomatoes, rocket leaves would work well too.
Same goes to the herbs, I mixed in fresh mint leaves, and used basil leaves for the dressing, but if you like cilantro, why not throw a few leaves in?
Loaded with protein-rich beef, healthy veggies and fresh herbs, this is the perfect balanced meal to enjoy on a busy day!
Asian Beef Salad
For the dressing:
- ¼ teaspoon red chili pepper, finely chopped
- 1 garlic clove, finely minced
- 1 tbs fresh ginger, finely grated
- pinch of sea salt
- 1 tablespoon fish sauce
- 2 tablespoon lime juice
- 1 tablespoon dark soy sauce
- 1 tablespoon mirin
- 1 tablespoon extra virgin oil
- 4-5 fresh basil leaves, finely minced
For the salad:
- 200 g 2-inch high Belgian Blue Rump Steak, or another good quality beef steak at room temperature
- a glug of extra virgin olive oil
- sea salt to taste
- 1 medium carrot
- 1 medium cucumber
- ½ mango
- ½ small red onion, very thinly sliced
- 120 g fresh baby salad leaves
- a small bunch of fresh mint leaves
- 1 tablespoon roasted peanuts, finely chopped
- For the dressing: simply whisk all the ingredients together in a small jar. Adjust with salt and pepper to your taste.
- For the meat: brush the steak with a glug of extra-virgin olive oil and season with a generous pinch of sea salt on both sides. Place the steak on a hot grill (or cast iron skillet). For medium-rare, cook for 2.5 minutes on each side, turning the meat every minute.
- Remove the steak from the grill and allow to rest on a hot plate for about 2 minutes, then cut into slices.
- Whilst the steak cooks, prepare the salad. Peel and finely slice into ribbons the carrot, cucumber and mango. Then, finely slice the onion.
- To assemble your salad, arrange a bunch of fresh baby salad leaves in a bowl, top with carrot, cucumber and mango ribbons, sliced onion, and fresh mint. Add the sliced meat and chopped peanuts, and mix all together.
- Divide your salad among two plates and serve immediately with the prepared Asian-style dressing on the side.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.