Beef salad, a mixture of warm and cold, sweet and savory, crunchy and juicy, is a paleo meal with an extra bonus: 100 percent low carb.
Low Carb Paleo: The perfect wayto feed your own body only original food and at the same time to pay attention to his line. The beef salad that we present to you here impresses not only with its high-quality ingredients and fine aromas, but also with the fact that it is a healthy way to fill you up through and through.
What you need:
– 2 carrots
– 100 ml apple cider vinegar
– 3 tbsp honey
– 2 tbsp coconut oil
– 400 g of beef
– 3 cloves of garlic
– ½ bunch of coriander
– ½ bunch of basil
– 50 g mixed nuts (cashew, walnut, almond)
– 4 tbsp freshly squeezed lemon juice
– 1 tbsp fish sauce (Asian shop)
– Chili powder
– Salt and pepper
What you do with it:
Cut the carrots into fine sticks. Marinate them in a large bowl with the honey and apple cider vinegar.
Freeze the beef for just under 30 minutes. It shouldn’t be frozen through, just a little firmer. This allows you to cut very fine, evenly thin slices of meat. If you use a sharp kitchen knife without a saw, the slices will be a feast for the eyes.
Chop the nuts and toast them in a pan without oil. If they start to smell, set them aside and let them cool.
Now let the coconut oil melt in the pan you just used and fry one of the garlic cloves (finely chopped) with the beef. Remember that the meat is done in a very short time and should therefore not stay in the pan too long so that it does not become tough. At the end of the cooking process, pepper the meat and garlic.
Pluck the fresh herbs and add to the carrots with the meat. In the pan, fry the remaining cloves of garlic, which you have previously cut into thin slices, until golden brown and add to the salad together with the nuts. Now make a mixture from the lemon juice, the fish sauce, the chili powder and salt, pour over the salad – and enjoy.