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THAI BEEF SALAD

Brown Rice (cooked)

Free Range Lean Beef Steak

1 tbsp Grated Fresh Ginger

1 Clove Crushed Fresh Garlic

1 tsp of Fish Sauce

1 tsp Sesame Oil

1 tsp Soy Sauce

1 tbsp Fresh Lime Juice

1 tsp Coconut Sugar or Sugar

1 tsp Coconut Oil

1 Medium Diced Washed Cucumber

1 – 2 Cups Spinach

¼ - ½ Small Finely Diced Red Onion

¼ Finely Chopped Red Chilli (add more if you prefer the dish spicier)

1 Finely Chopped Kaffir Lime Leaf

1 Sprig Finely Chopped Fresh Coriander

1 Sprig Finely Chopped Fresh Mint

Add rice and water into a pot at a 1:2 ratio and simmer over a low heat with the lid on occasionally stirring until water is absorbed.
Combine garlic, ginger, fish sauce, soy sauce, sesame oil, fresh lime juice and coconut sugar. Wisk together until mixed and set aside as the dressing.
Slice the beef into bite size pieces and put half the dressing over it and place in the fridge covered for 1-2 hours.
Cover sweet potato in coconut oil and sea salt and place on a baking tray in the oven for 20 – 30 mins. Note: you may need to turn them.
Combine spinach, cucumber onion, chilli, lime leaf, coriander and mint into a mixing bowl.
Fry beef strips over a high heat until cooked through and lightly brown.
Add beef to salad bowl and pour over remaining dressing. Mix and serve with sweet potato chips.