Low Carb Thai Beef Salad
Elevate your dinner game with this vibrant and refreshing Low Carb Thai Beef Salad! This recipe combines tender, perfectly seared beef sirloin steak with crisp romaine lettuce, crunchy cucumber, juicy cherry tomatoes, and the aromatic freshness of cilantro and mint. A zesty homemade dressing made with lime juice, fish sauce, garlic, and a low-carb sweetener adds bold, authentic Thai flavor without the carbs. Ready in just 25 minutes, this low-carb, healthy meal is perfect for busy weeknights or as a show-stopping salad at your next gathering. Serve it as a complete meal for four or as a flavorful appetizer—either way, it’s packed with protein and beautifully balanced for a satisfying bite every time.
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Recipe Information
Ingredients
- 450 grams beef sirloin steak
- 2 tablespoons olive oil
- 2 cups romaine lettuce
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup fresh cilantro leaves
- 0.25 cup mint leaves
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon granulated erythritol or stevia (low carb sweetener)
- 2 cloves garlic
- 1 small red chili (optional, for spice)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat a grill pan or skillet over medium-high heat. Pat the beef sirloin steak dry with paper towels and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Drizzle 1 tablespoon of olive oil into the hot pan and sear the steak for 3-4 minutes per side, or until cooked to your desired doneness (medium-rare is recommended for optimal flavor).
Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain.
While the steak rests, prepare the salad. Chop the romaine lettuce and place it in a large mixing bowl. Slice the cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. Add all the vegetables to the bowl.
Roughly chop the fresh cilantro leaves and mint leaves, then add them to the salad bowl for a burst of fresh, herbal flavor.
To make the dressing, whisk together lime juice, fish sauce, granulated erythritol or stevia, minced garlic, and finely chopped red chili (if using) in a small bowl.
Drizzle 1 tablespoon of olive oil into the dressing and whisk until well-combined. Taste and adjust seasoning as needed.
Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
Place the thinly sliced steak on top of the salad and serve immediately for a fresh, vibrant, and low-carb meal.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 4015 mg | 175% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 13.6 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3052 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
