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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 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!

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Thai Beef Salad

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Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 15 minutes

Total Time 30 minutes

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

1. Slice your shallot and place in a medium bowl. Squeeze the limes over the shallot and let it marinade for 5 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cut your tomatoes into halves, or quarters if they are large, and chop the cilantro.
7. 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.
8. 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.
9. 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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Red Boat Fish Sauce, 17 fl oz
• 
  Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades
• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 343Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 67mgSodium: 1134mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 29g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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