This Asian-Style Seared Beef Salad recipe from the Low Carb Express book is a beautiful dish that is sure to impress friends and family at dinner parties.
Whole cuts of meat, such as steaks, are only ever contaminated by bacteria on the outside of the meat, which are destroyed during cooking even if the middle of the meat is pink, or rare. Sushi nori (pressed seaweed which is dried and toasted) is a good replacement for salt to crumble over this type of salad.
– 1 teaspoon vegetable oil
– ¼ teaspoon Chinese fivespice powder
– 2 x 100g sirloin beef steaks
For The Dressing
– Juice of 1 small lime
– 1 tsp rice wine vinegar
– ½ tbsp reduced salt light soy sauce
– 1 tsp Thai fish sauce (nam pla)
– 5mm piece of fresh ginger, peeled and grated
– 1 garlic clove, grated
– ½ lemongrass stalk, very finely chopped (optional)
For The Salad
– 100g carrots, peeled and cut into thin ribbons
– ½ cucumber, cut into thin ribbons
– ½ fennel bulb, very finely sliced into thin strips
– 2 spring onions, sliced on the diagonal
– 75g beansprouts
– Handful of fresh coriander leaves, roughly chopped
– Handful of fresh mint leaves, roughly chopped
– 1 fresh red chilli, deseeded and sliced
– 1 tbsp toasted sesame seeds
1. Mix the vegetable oil with the five-spice powder, then brush this mixture all over the steaks. Set the steaks aside on a plate, whilst you prepare the dressing and salad vegetables.
2. Put all the ingredients for the dressing into a large bowl and mix until combined. Taste and adjust the flavour to your liking.
3. Add all the salad vegetables to the dressing in the bowl and tumble everything together to mix and coat. Pile the salad onto two serving plates and set aside.
4. Heat a heavy-based, non-stick frying pan or griddle pan over a high heat until very hot. Add the steaks to the pan and sear on both sides for a couple of minutes or so until cooked to rare, or cook for slightly longer, if you prefer.
5. Remove the steaks to a warm plate, cover with foil and leave to rest briefly, a couple of minutes, before thinly slicing into strips. Arrange the slices of beef on top of the salad.
6. To serve, scatter the beef salad with the chopped herbs, chilli slices and sesame seeds and serve immediately.
Being diagnosed with Type 2 Diabetes needn’t mean an end to enjoying food. In his bestselling gluten-free cookbooks, Phil Vickery showed it’s possible to overcome dietary restrictions and still eat well.
Now he’s turned his attention to creating recipes that will help diabetics take control of their diet and lower their blood sugar levels, with the endorsement of Diabetes UK. Organised into Breakfasts, Light Bites, Soup & Lunch, Main Meals, Sweet Things & Drinks and Sides & Dressings, the recipes are accompanied by nutritional analysis and at-a-glance `traffic light’ labelling.
With advice on achieving (and maintaining) a healthy weight, practical tips on eating less refined carbohydrates, smaller portions, and nutrient dense ingredients, Phil makes eating sensibly easier and more appealing than ever.