Gourmet Thai Beef Salad
- 2 tablespoons of sesame seeds
- 2 pounds of mince meat
- Real coloured salt
- Black pepper
- 2 teaspoons of crushed garlic
- White pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons organic wheat-free tamari
- 1 lime
- 2-3 cups of torn butter lettuce
- 1 large carrot, peeled and grated
- 1/2 head red cabbage, sliced thinly into ribbons
- 1/2 cup coriander leaves, chopped
- 1 tablespoon of sesame or macadamia nut oil
- Handful of pecans
- Pour sesame seeds into a partially heated pan. Stay over the pan.
- As seeds begin to brown, move pan so they don’t get burnt. As soon as they’re brown pour them into a bow and put aside.
- Add mince to pan, breaking up large pieces with a spoon.
- Season to taste with salt and pepper
- When meat is no longer pink, stir in white pepper and garlic until fragrant, about 30 seconds.
- Then add Worcestershire sauce, lime juice, and tamari, stir to combine, and turn off heat.
- In a large bowl, mix lettuce, carrot, cabbage, and coriander and then just before you serve, toss through some sesame oil. Serve with vegie/salad mix underneath and warmed beef on top, and garnish with some sesame seeds or ground nuts of your choice. I used pecans 🙂
- This dish should serve 4.
Did you know?
|I don’t recommend using soy based products as a daily part of your diet. This is because soy is highly estrogenic, and it’s not ideal to have elevated oestrogen levels. Soy is also highly genetically modified. When I do use soy, I recommend making sure it is organic as well as fermented. This is closest to ‘real’ soy. Tamari is the “original” Japanese soy sauce, is fermented, and its recipe is closest to the soy sauce originally introduced to Japan from China. Be sure to buy the wheat-free version.|