Thai Beef Papaya Salad

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Thai Beef Papaya Salad
Fish sauce is a common ingredient in many Southeast Asian dishes. It's made from fish that have been fermented and has a very strong, distinct flavor that is essential to a lot of recipes, including this salad. You'll notice I use a small amount in this recipe--it's high in sodium, so I recommend using it sparingly.
Servings
1
Ingredients
  • 1/4 tsp olive oil
  • 4 oz trimmed top round steak, preferably grass fed
  • 1 tsp all-natural salt-free Thai seasoning (I used The Spice Hunter Salt Free Thai Seasoning Blend)
  • 2 tbsp freshly squeezed lime juice
  • 1 1/2 tsp grated fresh lemongrass stalk
  • 1/2 tsp all-natural fish sauce
  • 1 tsp coconut sugar
  • 1/3 cup thin, bite-size strips fresh papaya
  • 1/2 medium cucumber, seeded and cut into matchsticks
  • 1/4 cup red onion slivers
  • 1 tbsp chopped fresh mint leaves, or more to taste
  • 1 tbsp chopped fresh cilantro leaves
  • 2 tsp finely slivered fresh red chile peppers (Fresno chiles; wear plastic gloves when handling), see note
  • 3 cups mixed baby greens
Servings
1
Ingredients
  • 1/4 tsp olive oil
  • 4 oz trimmed top round steak, preferably grass fed
  • 1 tsp all-natural salt-free Thai seasoning (I used The Spice Hunter Salt Free Thai Seasoning Blend)
  • 2 tbsp freshly squeezed lime juice
  • 1 1/2 tsp grated fresh lemongrass stalk
  • 1/2 tsp all-natural fish sauce
  • 1 tsp coconut sugar
  • 1/3 cup thin, bite-size strips fresh papaya
  • 1/2 medium cucumber, seeded and cut into matchsticks
  • 1/4 cup red onion slivers
  • 1 tbsp chopped fresh mint leaves, or more to taste
  • 1 tbsp chopped fresh cilantro leaves
  • 2 tsp finely slivered fresh red chile peppers (Fresno chiles; wear plastic gloves when handling), see note
  • 3 cups mixed baby greens
Instructions
  1. Preheat a grill to high.
  2. Rub the oil evenly over the steak, then rub the seasoning evenly over the steak. Let it stand until the grill is hot.
  3. Meanwhile, in a small bowl, whisk together the lime juice, lemongrass, fish sauce, and sugar.
  4. Grill the steak for 1 to 2 minutes per side for medium rare. Transfer to a plate, tent with foil, and let sit for 10 minutes while the juices redistribute.
  5. In a large serving bowl, combine the papaya, cucumber, onion, mint, cilantro, and chiles. Slice the steak and add it to the bowl. Add the lime juice dressing and toss until well combined. Spread the greens evenly over a dinner plate. Mound the steak mixture in the center, atop the greens. Serve immediately.
Recipe Notes

Makes 1 serving
Per serving: 234 calories, 29 g protein, 27 g carbohydrates (14 g sugar), 5 g fat, 2 g saturated fat, 50 mg cholesterol, 8 g fiber, 363 mg sodium
Note: For a less spicy salad, seed the chile. If you prefer a spicier salad, don't seed it.
Reprinted from: The Biggest Loser Flavors of the World Cookbook by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM ) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold. www.devinalexander.com
Photo Credit: Mitch Mandel

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