Thai Beef Salad with Salt and Pepper CashewsServes 29 Plant Points
Mains


Thai Beef Salad with Salt and Pepper Cashews


Serves 2

9 Plant Points

Protein Packed

This salad was created for my mum, and without a doubt this is the only dish she will order when we go for Thai. Creamy tahini teamed with the salt and pepper cashews gives this salad an exhilarating flavour. I like to keep my beef raw in the middle, for a bit of a modern twist on a conventional Thai salad.

Ingredients:

  • 2 rib-eye steaks (or other favourite cut)

  • 1 tbsp of olive oil or butter

  • 50g cashew nuts

  • zest and juice of 1 lime

  • 1 large clove garlic, crushed

  • 1 tbsp freshly grated ginger

  • 2 tbsp tahini

  • 1 red chilli, chopped, and deseeded if you like it less spicy

  • 2 tsp gluten-free tamari, soy sauce or Liquid Aminos

  • 50g kale, cut into ½cm strips

  • 1 red pepper, cut into ½cm strips

  • 2 carrots, grated

  • 50g beansprouts

  • 1 tbsp sesame seeds

  • 10g fresh basil

  • 10g fresh coriander

  • salt and pepper

Method:

  1. Grind some salt and pepper over the steaks and leave on one side.

  2. In a medium frying pan heat 1 tbsp butter/oil with ½ teaspoon salt and ½ teaspoon freshly ground pepper.

  3. Throw in the cashew nuts, toss well and cook over a medium heat for 5 minutes.

  4. Stir the lime zest into the nuts and set aside.

  5. In a glass, whisk the juice of the lime with the garlic, ginger, tahini, chilli, and tamari, soy sauce or Liquid Aminos.

  6. Put the kale and red pepper in a bowl. Pour the dressing over the kale salad, massaging the dressing into the kale so it wilts. Throw in the grated carrot and beansprouts.

  7. Heat a griddle pan over a high heat with some oil/butter. When it's hot, sear the steaks for 3 minutes on each side. Let the beef rest for a few minutes, then slice it finely and layer it over the salad.

  8. Sprinkle over the sesame seeds and cashew nuts. Finely chop the basil and coriander and throw them over the top.