Keto Thai Beef Salad (Paleo, Gluten Free)

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If you haven’t tried skirt steak yet, go out and buy yourself some immediately. You can thank me later. It’s buttery, full of flavor, and easy to cook. I can’t figure out why it isn’t a more popular cut of meat! Just make sure you cut the skirt steak against the grain, as it will be chewy if you don’t.   Try it with this Keto Thai Beef Salad!

This Keto Thai Beef Salad is so easy to throw together for a last-minute dinner. There are only a few ingredients to chop up and the steak cooks in less than 5 minutes. You’ll save the warm juices from the steak and combine it with the cold lime juice and fish sauce. It is magical. For the sugar substitute, I use Gentle Sweet (a keto friendly blend). Pyure, erythritol, or even coconut sugar will work.

Ingredients

  • 1 large shallot, sliced into thin rings
  • Juice from 2 limes
  • 2 tsp sea salt
  • ½ tsp pepper
  • 4 tsp sugar substitute (if paleo, honey or stevia works)
  • 1 tbsp. avocado oil
  • 1 ½ lbs. skirt steak, cut into 4-5 pieces
  • 1 tbsp. fish sauce
  • 1 ½ cups cherry tomatoes, cut into halves or quarters
  • ¾ cup cilantro, chopped

Directions

Slice your shallot and place in a medium bowl. Squeeze the limes over the shallot and let it marinade for 5 minutes.

Combine the salt, pepper, and 2 tsps. of sugar substitute in a small bowl. Rub the mixture into the meat then set aside while you heat up your pan.

Put your avocado oil in a cast iron pan over medium high heat. If you don’t have a cast iron pan, just use a pan with a heavy bottom. Let the oil heat up for about 4-6 minutes.

Once the oil is hot, put your first batch of meat in the pan and cook for 2 minutes on each side. The meat is thin, so it only takes 4 minutes total. You should be able to cook all the meat in two batches.

Put the steak on a plate to rest for 8-10 minutes before you slice it.

Grab your bowl of lime and shallot you set aside. Add your fish sauce, crushed red pepper, and remaining 2 tsp of sugar substitute. Mix together.

Cut your tomatoes into halves, or quarters if they are large, and chop the cilantro.

Place your skirt steak on a cutting board but do not rinse the plate they were resting on. Pour those juices into the bowl with the lime and shallot mixture.

Thinly slice the steak. Always cut against the grain. You can see the grain of the meat running up and down, so make sure you turn the steak on the side and cut against it. 

Place the sliced beef, tomatoes, and cilantro in a bowl with the lime shallot mixture. Toss everything together to get the flavors distributed.

Place in a bowl and enjoy! This makes 6 servings.

I eat this dish on its own but if you want a side, check out our Paleo Spicy Thai Noodle Salad. Replace the sweet potato with more zucchini, and carrot with another bell pepper, and it’s keto friendly!

Keto Thai Beef Salad

Keto Thai Beef Salad

Ingredients

  • 1 large shallot, sliced into thin rings
  • Juice from 2 limes
  • 2 tsp sea salt
  • ½ tsp pepper
  • 4 tsp sugar substitute (if paleo, honey or stevia works)
  • 1 tbsp. avocado oil
  • 1 ½ lbs. skirt steak, cut into 4-5 pieces
  • 1 tbsp. fish sauce
  • 1 ½ cups cherry tomatoes, cut into halves or quarters
  • ¾ cup cilantro, chopped

Instructions

    Slice your shallot and place in a medium bowl. Squeeze the limes over the shallot and let it marinade for 5 minutes.
    Combine the salt, pepper, and 2 tsps. of sugar substitute in a small bowl. Rub the mixture into the meat then set aside while you heat up your pan.
    Put your avocado oil in a cast iron pan over medium high heat. If you don’t have a cast iron pan, just use a pan with a heavy bottom. Let the oil heat up for about 4-6 minutes.
    Once the oil is hot, put your first batch of meat in the pan and cook for 2 minutes on each side. The meat is thin, so it only takes 4 minutes total. You should be able to cook all the meat in two batches.
    Put the steak on a plate to rest for 8-10 minutes before you slice it.
    Grab your bowl of lime and shallot you set aside. Add your fish sauce, crushed red pepper, and remaining 2 tsp of sugar substitute. Mix together.
    Cut your tomatoes into halves, or quarters if they are large, and chop the cilantro.
    Place your skirt steak on a cutting board but do not rinse the plate they were resting on. Pour those juices into the bowl with the lime and shallot mixture.
    Thinly slice the steak. Always cut against the grain. You can see the grain of the meat running up and down, so make sure you turn the steak on the side and cut against it.
    Place the sliced beef, tomatoes, and cilantro in a bowl with the lime shallot mixture. Toss everything together to get the flavors distributed.
    Place in a bowl and enjoy! This makes 6 servings.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 268.3 Total Fat: 17.4g Saturated Fat: 6.3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 70mg Sodium: 885mg Carbohydrates: 4.8g Fiber: .9g Sugar: 1.9g Protein: 23.8g

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