This is the best ever recipe for Low-Carb Thai Beef Salad that I have tried. It’s low-carb, it’s fresh and light and of course it’s super easy and quick. You’ll have this gorgeous, healthy meal ready in 20 minutes.
If you don’t really think of yourself as a salad eater, then this dish could be the one that changes all that.
Low-Carb Thai Beef Salad makes a great lunch, dinner or even a great addition to a holiday feast. I would serve this Thai Beef Salad alongside the traditional roast meats as a salad option. The spicy flavors can work well, especially if you live in warmer climates.
How To Replace Sugar In Asian Recipes
The problem with many Asian recipes is that the dressings and sauces contain sugar. A typical Thai Beef Salad recipe calls for 2 tablespoons of sugar. This dressing avoids the sugar and uses oil, lime juice and fish sauce. I’ve used grapeseed oil because it is mild in flavor but you could also use peanut oil or avocado oil. Don’t use olive oil as the flavors will be too strong.
I added a few drops of liquid stevia glycerite to sweeten the dressing but you could add half a teaspoon of erythritol or stevia or you could leave out the sweetener altogether. I am not convinced that you really need it.
To learn more about low-carb sweeteners check out our post on The 10 Low-Carb Pantry Essentials.
I have to warn you, though that when you make the dressing, it tastes very uninspiring, if not downright bland. But when you pour it over the lettuce leaves and gently toss it through the rest of the salad, it brings the dish to life. You absolutely must add the dressing as it makes the whole dish.
Change Up Low-Carb Thai Beef Salad Based On What You Have In The Fridge
The Best Ever Low-Carb Thai Beef Salad is somewhat forgiving – you could use other meats or different salad ingredients. Throw in some kale, collard greens or baby spinach. You can change up the herbs – the last time I made this I didn’t have any basil and it was still amazing. The cilantro and mint are important to the flavor so make sure you have those on hand.
You’ve got to try The Best Ever Low-Carb Thai Beef Salad. It’s flavor-packed and has only 6g of net carbs – I know you are going to love it!
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The Best Ever Low-Carb Thai Beef Salad
- 24 oz sirloin steak, rump or fillet
- 3 cups leafy greens
- ½ cup purple cabbage thinly sliced
- ¾ cup mint
- ¾ cup cilantro
- ¾ cup basil
- 2 cucumbers diced
- 2 large red chilies seeds removed and diced finelyDressing
- 3 tbsp fish sauce
- 3 tbsp lime juice and zest about 2 limes
- 3 tbsp grapeseed oil
- 3 drops Liquid stevia or 1/2 tsp low-carb sweetener (OPTIONAL)
- Mix together the lime zest, lime juice, fish sauce, grapeseed oil and sweetener if using.
- Heat a skillet over medium-high heat and brush the steaks with some oil.
- Pan fry (or grill) on each side for a few minutes until cooked.
Usually this recipe calls for medium rare but cook to medium or well done if you prefer.
- Set aside to rest for a few minutes and then slice thinly.
- Place the salad ingredients and the sliced beef in a large bowl and pour over the dressing.
- Toss the salad and serve.
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