Thai-Style Grilled Beef Salad with Rice
Makes 1 serving

INGREDIENTS
160 g Sirloin steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
100 g Cucumber (Sliced thin on the diagonal.)
40 g Red onion (Sliced as thin as you can. It is eaten raw.)
60 g Little gem lettuce
2 tsp (10 g) Fish sauce
Juice of a whole lime Lime juice
1 red chilli, sliced Fresh red chilli
A handful, torn Fresh mint
A handful, torn Fresh coriander
1 tsp, about 4 g Sugar

METHOD
1. Get a griddle pan or the grill as hot as it will go. Cook the steak for three minutes a side, then rest it for five.
2. Stir the fish sauce, lime juice, sugar and chilli together in a wide bowl until the sugar dissolves.
3. Slice the steak thinly across the grain and drop it into the dressing while still warm, along with the onion, cucumber and herbs. Toss well.
4. Pile onto the little gem leaves and serve the rice on the side for scooping.

Contains fish.

RECIPE NOTES
The dressing has no oil in it at all. Fish sauce, lime and the meat juices do the job, so the plate stays under 500 kcal with 160 g of steak on it.
Toasted ground rice is the traditional finish and adds crunch. Ten grams of raw rice toasted in a dry pan and crushed is about 35 kcal.

Full recipe: https://www.getfuel8.com/recipes/thai-beef-salad-sticky-rice-style
