Low Carb Thai Beef Salad

Bursting with vibrant flavors and packed with healthy ingredients, this Low Carb Thai Beef Salad is your gateway to a refreshing, guilt-free meal that’s perfect for lunch or dinner. Featuring tender, perfectly seared beef sirloin steak, a crisp medley of romaine lettuce, cucumber, cherry tomatoes, and red onion, and a punchy lime-fish sauce dressing with hints of fresh mint and cilantro, this recipe delivers the authentic taste of Thai cuisine in a low-carb, keto-friendly format. Ready in just 25 minutes, it’s as quick to prepare as it is satisfying to eat. Whether you’re looking for a protein-packed salad or a flavorful alternative to carb-heavy dishes, this recipe is a must-try. Serve it immediately and savor the perfect balance of tangy, savory, and herbaceous notes!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 450 grams beef sirloin steak
• 2 tablespoons olive oil
• 2 cups romaine lettuce
• 1 medium cucumber
• 1 cup cherry tomatoes
• 0.5 medium red onion
• 0.5 cup fresh cilantro leaves
• 0.25 cup mint leaves
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 teaspoon granulated erythritol or stevia (low carb sweetener)
• 2 cloves garlic
• 1 small red chili (optional, for spice)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat a grill pan or skillet over medium-high heat. Pat the beef sirloin steak dry with paper towels and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 2

Drizzle 1 tablespoon of olive oil into the hot pan and sear the steak for 3-4 minutes per side, or until cooked to your desired doneness (medium-rare is recommended for optimal flavor).

Step 3

Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain.

Step 4

While the steak rests, prepare the salad. Chop the romaine lettuce and place it in a large mixing bowl. Slice the cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. Add all the vegetables to the bowl.

Step 5

Roughly chop the fresh cilantro leaves and mint leaves, then add them to the salad bowl for a burst of fresh, herbal flavor.

Step 6

To make the dressing, whisk together lime juice, fish sauce, granulated erythritol or stevia, minced garlic, and finely chopped red chili (if using) in a small bowl.

Step 7

Drizzle 1 tablespoon of olive oil into the dressing and whisk until well-combined. Taste and adjust seasoning as needed.

Step 8

Pour the dressing over the salad and gently toss to coat all the ingredients evenly.

Step 9

Place the thinly sliced steak on top of the salad and serve immediately for a fresh, vibrant, and low-carb meal.

Nutrition Facts

Serving size	(1249.8g)

Amount per serving	% Daily Value*
Calories	1344.5

Total Fat 78.7g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 315mg	0%
Sodium 4014.7mg	0%
Total Carbohydrate 41.1g	0%
Dietary Fiber 9.4g	0%
Total Sugars 13.6g
Protein 127.1g	0%

Vitamin D 0IU	0%
Calcium 409.1mg	0%
Iron 14.8mg	0%
Potassium 3052.1mg	0%

*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.

Source of Calories

Fat: 51.3%

Protein: 36.8%

Carbs: 11.9%