Thai Beef Salad (Keto, Paleo, Whole30)

Take beef out of the fridge about 15–20 minutes before cooking and sprinkle it with a pinch of salt and pepper. Rub it on both sides and let it sit to reach room temperature.

Heat sesame oil in a large skillet over medium-high heat. Add beef and cook for about 6–7 minutes (for medium), flipping it halfway through cooking. Set aside on a plate and let it rest for 5 minutes, then slice it with a sharp knife.

In a small bowl, add all dressing ingredients and whisk well to combine.

In a large bowl, arrange chopped veggies and steak slices. Sprinkle with cashew and pour the dressing over. Gently toss to combine and enjoy!

Note: If you want to portion the salad in Mason jars, start by adding the dressing at the base, then the steak, bell pepper, cucumber, onion, chilies, and cabbage. Keep refrigerated for up to 4 days. When ready to serve, toss everything into a bowl, mix to combine and enjoy!