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4 Serves
30 Mins
Using a sharp chef's knife, thinly slice the beef steak against the grain.
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ThaiVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
64 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
274 mg / 1,250 mgPotassium
672 mg / 4,700 mgSodium
725 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat a non-stick skillet over medium-high heat and sear the beef strips until cooked to your desired doneness, then set aside to rest.
Wash and chop the cucumber, tomato, and onion into bite-sized pieces using a cutting board.
In a small mixing bowl, whisk together the lime juice, fish sauce, and a pinch of black pepper to create the dressing.
In a large bowl, combine the prepared vegetables and the seared beef, drizzle with the dressing, and toss gently to coat.
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Thai
Thai