SKINNY Thai Beef Salad

This is for 1 serving!

Beef salad3.5 oz. Lean Steak (I used Sirloin)
1 tsp. grated Ginger (Garden Gourmet)
1 tsp. grated Lemongrass (Garden Gourmet)
1 whole garlic, finely minced
1/4 tsp. ground Black pepper
1/2 tsp. Onion powder
2 – 3 tsp. Braggs Liquid Aminos
1 Lemon, divided
Pepper flakes, to taste
4 oz. English cucumbers, sliced thinly
1 Tbsp. Cilantro, chopped
Lite Salt, to taste

Slice your steak thinly against the grain.  Add the ginger, lemongrass, garlic, black pepper, onion powder, Braggs, 1/2 lemon juiced, and pepper flakes.  Stir this to combine well.  Set aside to marinade about 30 minutes.

Meanwhile, place your cucumbers and chopped cilantro into another bowl; toss with LITE salt to taste and the other half of lemon.  Set this in the fridge until meat is ready.

In a shallow skillet; on HIGH heat, add your meat in single layers.  Cook until golden on both sides, stirring occasionally, OR until cooked to your steak preference.  Place over the prepared cucumbers, toss and enjoy!

One thought on “SKINNY Thai Beef Salad

  1. Hello, your recipes sound great. I’m going to try the pork this weekend. Many years ago when I was stationed on Guam and elderly gentleman showed me how to use I believe raw Plantien bananas, coconut milk made from grating fresh coconut, and boiling the bananas in the milk to make something that was very similar to a potato. Where they the same Plantiens that you see in the stores today. I recall them making your fingers purple if you weren’t careful. I also remember him showing us how to fry them kind of like pancakes for breakfast.

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