Recipes from Candida Diet Foods

Thai Beef Salad

08/02/2017 11:18

For 4 servings

Prep and cook time: 30 min

Difficulty: medium

Cannot be frozen


For the dressing:

1 large red chilli, seeded and finely chopped

1 large lemon, juiced

1/2 tsp Dijon mustard

1/4 tsp granlulated stevia

120 ml | 4 fl oz | 1/2 cup sesame oil

For the salad:

500 g | 18 oz sirloin steak, trimmed of excess fat

2 tbsp sesame oil

250 g | 9 oz | 8 cups mixed salad leaves, e. g. baby spinach, lettuce, rocket, etc.

1/2 small red cabbage, shredded

1 red pepper, cored, seeded, and sliced

3 tbsp almonds, or blanched hazelnuts, chopped

1 large handful mint leaves, to garnish

sea salt

freshly ground black pepper


1 For the dressing: Whisk together the chilli, lemon juice, mustard, stevia, and some salt and pepper in a small mixing bowl.

2 Whisk in the sesame oil in a slow, steady stream until incorporated. Set aside until needed.

3 For the salad: Rub the steak with the sesame oil. Season with salt and pepper.

4 Heat a non-stick frying or saute pan over a moderate heat until very hot. Carefully lay the steak into the pan, away from you, and leave to sear for 4-5 minutes until golden-brown underneath.

5 Flip and cook the other side for a further 4-5 minutes for medium-well meat. Remove from the pan to a plate, covering loosely with aluminium foil.

6 Arrange the mixed salad leaves, cabbage, pepper, and almonds on serving plates.

7 Cut the steak into slices and drape over the salads. Spoon over the dressing and garnish with mint leaves before serving.

Posted in Salads By

Candida Diet Foods