Shopping List | Main Day Prep | Main Day Meals

Thai Beef and Sesame Cucumber and Carrot Salad over Rice

Thai Beef and Sesame Cucumber and Carrot Salad over Rice

Yield 4 servings
Prep time
15 Min
Cook time
15 Min
Total time
30 Min

Ingredients

Main Day Prep Items

Instructions

  1. Remove Marinaded Steak from the fridge and allow to come to room temp slightly (10-20 minutes so it cooks more evenly).
  2. While coming to room temp, start the rice in a large pot. Cook the rice according to the instructions, and reserve 2/3 of the rice for the Paprika Chicken Thighs and Veggies and Lemony Garbonzo and Cannellini Bean Soup.
  3. You can cook in batches or use 2 large cast iron pans to speed up the process. Heat the pans over high heat, adding a thin layer of peanut oil and letting it heat through. Shaking off any excess marinade, add the steak to the pans, ensuring they sizzle when they go in to get a nice crust formed. Cook for 3-6 minutes on each side, depending on how you like it cooked (125 degrees for rare, 140 degrees medium, 150 degrees medium well).
  4. Remove once cooked as desired and let the steak rest for 6-10 minutes before slicing. Taste and season with more salt if needed. Reserve half of the steak for the Thai Beef Noodle Salad.
  5. While resting, chop the rest of the cilantro and green onions. Put in separate baggies. You will use as a garnish the rest of the week. Slice your avocados.
  6. Serve the rice with 1/2 of the the Sesame Cucumber and Carrot Salad and steak. Garnish the salad with Mint and Cilantro and put green onions over the rice. Add sliced avocado (salt it).

Notes

Components to Save:

1/2 steak for the Thai Beef Noodle Salad

2/3 rice for the Paprika Chicken Thighs and Veggies and Lemony Garbonzo and Cannellini Bean Soup

Nutrition Facts

Calories

674

Fat

40 g

Sat. Fat

11 g

Carbs

32 g

Fiber

8 g

Net carbs

25 g

Sugar

1 g

Protein

47 g

Sodium

184 mg

Cholesterol

143 mg