Thai Beef Salad – healthy fast food

We live in a villa apartment on the first floor and we own half a garden. Being a foodie-family, we are kind of meant to have a large kitchen garden and grow our own veggies, right? But the truth is, we don’t. Every year we talk about all the plans we have for the garden but then we have a whole summer where the garden is a construction site, the next summer we go traveling in South East Asia and year after year seems to go by without us ever growing anything.

The one thing we do grow is fresh herbs. We have a large terrace or balcony up here on the 1st floor and in the summer, it’s like an extra room to the house. I grow at least three different kinds of herbs up here. Fresh mint and coriander are my two favorites and I usually grow them together with parsley.

Having almost unlimited access to fresh mint and coriander makes it easy to make a spontaneous thai beef salad if I’m suddenly in the mood for that. We’ve traveled a lot in Thailand and I just love their fresh salads. What I love more though is knowing exactly what’s in it, as Thai people tend to add quite a bit of sugar to their dressings and marinades.

THAI BEEF SALAD – SERVES 2

• 300 g steak
• 3 cloves of garlic
• 1 red chili, deseeded and finely chopped
• 1 tablespoon of grated fresh ginger
• 1-2 tablespoons of tamari (gluten free soya)
• coconut oil for frying
• mixed greens (I used spinach, bell pepper, carrot, avocado, tomato and peas)
• 1 large handful of fresh mint
• 1 large handful of fresh coriander
• juice from 1 lime

DIRECTIONS

As you can tell, there isn’t much added fat to this lunch and we need to add some fat in order to feel full and satiated. I used that as the perfect excuse to eat my all time favorite dessert: Fresh berries with plenty of whipped cream with vanilla powder! What a sacrifice, right?