Low Sodium Thai Beef Salad
Savor the bold, zesty flavors of this Low Sodium Thai Beef Salad, a healthier twist on the classic Thai dish that's perfect for light lunches or refreshing dinners. This vibrant salad combines tender slices of perfectly seared lean beef with a crisp medley of mixed greens, cucumbers, cherry tomatoes, and red onion, all elevated by the fresh, aromatic bite of cilantro and mint. Tossed in a tangy, low-sodium dressing made with lime juice, honey, garlic, and a touch of heat from Thai chili, this dish delivers authentic Thai flavors while being mindful of your sodium intake. Ready in just 30 minutes, it's a quick, nutrient-packed recipe that's as satisfying as it is delicious. Ideal for those seeking a lower-sodium, high-protein meal option with international flair!
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Recipe Information
Ingredients
- 450 grams Lean beef (such as sirloin or flank steak)
- 4 cups Mixed greens (such as romaine, arugula, or spinach)
- 1 Cucumber, thinly sliced
- 1 cup Cherry tomatoes, halved
- 0.5 Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Fresh mint leaves, chopped
- 3 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Low-sodium fish sauce
- 1 teaspoon Honey
- 2 Garlic cloves, minced
- 1 Red chili or Thai chili, finely chopped
- 1 tablespoon Olive oil
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Preheat a grill pan or skillet over medium-high heat.
Season the beef lightly with black pepper on both sides. Avoid adding salt to keep the dish low sodium.
Drizzle olive oil onto the pan and sear the beef for 3-5 minutes per side, or until it reaches your desired level of doneness (medium-rare is recommended).
Remove the beef from the pan and let it rest for 5 minutes before slicing it thinly against the grain.
While the beef rests, prepare the vegetables and herbs. In a large bowl, combine mixed greens, cucumber slices, cherry tomatoes, red onion, cilantro, and mint.
In a small bowl, whisk together lime juice, low-sodium fish sauce, honey, minced garlic, and chopped chili to make the dressing.
Add the sliced beef to the vegetable mixture and gently toss everything together with the dressing until well-coated.
Divide the salad among four plates or bowls and serve immediately. Optionally, garnish with additional fresh herbs or a squeeze of lime juice.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 16.0 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2936 mg | 62% | |
*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.
