I’m trying to reduce dairy, processed carbs, and sugar. And, as such, I’m working on building a repertoire of delicious protein + vegetable dinners. Dinners that are world-class tasty, not boring, and fit for a foodie.
Here is delicious Protein + Vegetable Meal #1: Asian Beef Salad.
(Special thanks to an old friend/colleague, Matt Schmitz, who gave me a base recipe back in 2000!)
World’s Greatest Asian Beef Salad Dressing!
- Lime Juice
- Lemon Juice
- Fish Sauce
- Sesame Oil
- Sambul Oelek Chili Paste
- Soy Sauce
- Cilantro, finely chopped
Preparation: Dressing should be apx. 30% lemon juice, 30% lime juice, 35% fish sauce, 5% sesame oil. Add a little chili paste and soy sauce to taste. The goal is to have a sour-puckering effect with a nice salty balance. I usually add lots of finely chopped cilantro.
Asian Beef Salad
- Thin slab of Beef
- Green Onions
- Cabbage (I like purple)
- English Cucumbers
- Red Bell Pepper
- Parsley or Cilantro
- Raw Peanuts
- Olive Oil
- Low Sodium Soy Sauce
For Meat: Marinate beef in olive oil, soy sauce and garlic for about an hour. Grill beef and green onions. When beef is ready (make sure to keep a little pink in the middle, or rarer if you like), remove from grill, let rest 3-5 minutes, then slice thin.
For Salad: Place washed chopped lettuce and cabbage on plate, top with thin sliced cucumbers, radishes and red bell peppers.
Assembly: Top salad with sliced beef, grilled onions, chopped herbs, and a sprinkle of raw peanuts. Drizzle with dressing. Serve.
SECRET: What makes this dish special is the balance between cool veggies and warm meat,…and the amazing sauce. Make sure to time your assembly correctly. (Have the veggies cool and crisp, and the dressing ready, by the time your steak is ready to be sliced.) Enjoy!