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Low-calorie, high in protein and awesomely gluten-free, this Asian Beef Salad makes a quick, light meal perfect for summer.
There is everything to love about Asian-style salads. Packed with vibrant flavors, super refreshing and really low in fat, they make an ideal meal to enjoy on summer days, especially on busy ones.

The key ingredient of this Asian Beef Salad is, of course, the meat. I’ve just recently tried  Belgian blue steak for the first time at the Iceland event, and I was immediately hooked – I literally couldn’t wait to have it again. So, I thought this simple, flavorful salad was the perfect occasion to showcase this high-quality, and protein-loaded meat. Best part, it’s available at Iceland both online and in store, and it comes frozen, so you can stock up as many as you want.Bursting with flavors, this gluten-free Asian Beef Salad is ready in just 15 min and loaded with protein-rich beef, healthy veggies and fresh herbs - The perfect balanced meal to enjoy on a busy day!Another thing I love about this salad is the vibrant, tangy Thai-inspired dressing. No mayo, no cream or whatsoever required, but still packed with flavors, with a nice spicy kick to make everything even tastier.

The salad ingredients are flexible – use whatever fresh veggies you have in the fridge, or simply go with the season and make as colorful as you want. I used mango, carrot, cucumber and fresh baby salad leaves, but purple cabbage, tomatoes, rocket leaves would work well too. Same goes to the herbs, I mixed in fresh mint leaves, and used basil leaves for the dressing, but if you like cilantro, why not throw a few leaves in?Bursting with flavors, this gluten-free Asian Beef Salad is ready in just 15 min and loaded with protein-rich beef, healthy veggies and fresh herbs - The perfect balanced meal to enjoy on a busy day!Now that I’ve grabbed your attention with this pretty Asian Beef Salad, I want to share with you a bit more info about a really important matter: food waste.

Did you know UK families waste on average about £700 per year on food? Shocking, right?!

Here are 6 tips to help you minimize food waste, which not only will help your finances but the environment too.

1.Meal Planning. This is the key to reduce your food costs and waste, plan your shopping as much as you can. Make a shopping list with the ingredients you need, and try to use the same ingredients for as many recipes as possible.

2.Organize your fridge. When organizing your fridge, try to move products that are going to expire soon to the front of the fridge, and put the products with a longer expiring date to the back. This way, you know already which products you need to use first.

3.Get your portions right. We all do this mistake on a regular basis, cook too much food. Try to get your portions right when cooking rice, pasta or meat, using a portion calculator. Also, try to avoid eating alone – it’s proven that eating all together helps you control portions and aids digestion, plus it’s a lot more fun!

4.Use your leftovers. Even if you cook too much food, doesn’t mean you have to throw it in the bin. For instance, you can re-use exceeding pasta to make an awesome frittata, and store any other cooked leftovers in an airtight container in the fridge, for your next day ready-to-eat breakfast/lunch.

5.Stock up your freezer. Buying frozen ingredients, not only is cheaper, but most of the time contains more or equal nutrients than fresh ones. Plus, you’re more likely to waste frozen products, as you can use only what you need and pop the rest back in the freezer. Bulk-buy frozen veggies such broccoli and carrots, quality fish such as wild salmon and cod, and high-quality meat such as beef fillets, lamb medallions or the awesome Belgian Blue Steak I used in this Asian Beef Salad.

6.Don’t throw away leftover scraps. Use leftover veggie/meat/fish scraps to make homemade stocks, casseroles, frittatas, or pies during the colder months, or for sides, salads and smoothies on spring and summer season.

For this Asian Beef Salad, I had half red onion and carrot left, and I’m using them to make a small batch of stock tonight, to freeze for later use. I also had half mango left, which is gonna go in my morning smoothie tomorrow. So this summer salad is basically waste-free, with little if none efforts!Bursting with flavors, this gluten-free Asian Beef Salad is ready in just 15 min and loaded with protein-rich beef, healthy veggies and fresh herbs - The perfect balanced meal to enjoy on a busy day!Bursting with vibrant flavors, this gluten-free & dairy-free Asian Beef Salad is ready in just 15 min and loaded with protein-rich beef, healthy veggies and fresh herbs – The perfect balanced meal to enjoy on a busy day!

DID YOU MAKE THIS RECIPE?

 Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

**This post is sponsored by Iceland. All opinions, as usual, are my own. Thank you for supporting the brands that support The Petite Cook!**

Asian Beef Salad
 
Prep time
Cook time
Total time
 
Bursting with flavors, this gluten-free Asian Beef Salad is ready in just 15 min and loaded with protein-rich beef, healthy veggies and fresh herbs - The perfect balanced meal to enjoy on a busy day!
Author:
Recipe type: Main
Cuisine: Asian
Serves: 2
Ingredients
For the dressing:
  • ¼ tsp red chili pepper, finely chopped
  • 1 garlic clove, finely minced
  • 1 tbs fresh ginger, finely grated
  • pinch of sea salt
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp dark soy sauce
  • 1 tbsp mirin
  • 1 tbsp extra virgin oil
  • 4-5 fresh basil leaves, finely minced
For the salad:
  • 200g 2-inch high Belgian Blue Rump Steak (or another good quality beef steak) at room temperature
  • a glug of extra virgin olive oil
  • sea salt to taste
  • 1 medium carrot
  • 1 medium cucumber
  • ½ mango
  • ½ small red onion, very thinly sliced
  • 120gr fresh baby salad leaves
  • a small bunch of fresh mint leaves
  • 1 tbsp roasted peanuts, finely chopped
Instructions
  1. For the dressing: simply whisk all the ingredients together in a small jar. Adjust with salt and pepper to your taste.
  2. For the meat: brush the steak with a glug of extra-virgin olive oil and season with a generous pinch of sea salt on both sides. Place the steak on a hot grill (or cast iron skillet). For medium-rare, cook for 2.5 minutes on each side, turning the meat every minute.
  3. Remove the steak from the grill and allow to rest on a hot plate for about 2 minutes, then cut into slices.
  4. Whilst the steak cooks, prepare the salad. Peel and finely slice into ribbons the carrot, cucumber and mango. Then, finely slice the onion.
  5. To assemble your salad, arrange a bunch of fresh baby salad leaves in a bowl, top with carrot, cucumber and mango ribbons, sliced onion, and fresh mint. Add the sliced meat and chopped peanuts, and mix all together.
  6. Divide your salad among two plates and serve immediately with the prepared Asian-style dressing on the side.

 

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