Keto Cambodian-Style Grilled Steak Salad with Nuoc Cham Dressing

Allergens

Fish, Soy (in fish sauce)

Ingredients

• 2 lb beef flank steak
• 4 cups mixed leafy greens (e.g., lettuce, spinach)
• 1 cup bean sprouts
• 1 large cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• Salt and pepper to taste For Nuoc Cham Dressing:
• 1/4 cup fish sauce
• 2 tbsp rice vinegar
• 2 tbsp water
• 1 tbsp lime juice
• 1 tsp honey or sugar substitute (e.g., erythritol)
• 2 cloves garlic, minced
• 1 small red chili, finely chopped

Instructions

1. Season the steak with salt and pepper on both sides.
2. Preheat a grill or grill pan to medium high heat. Cook the steak for 5 7 minutes per side, until desired doneness is reached. Allow it to rest for 5 minutes, then slice against the grain into thin strips.
3. In a small bowl, whisk together the ingredients for Nuoc Cham dressing and set aside.
4. In a large salad bowl, combine mixed leafy greens, bean sprouts, cucumber, red bell pepper, mint leaves, and cilantro leaves. Toss well.
5. Add sliced steak to the salad and drizzle with Nuoc Cham dressing. Toss again to evenly distribute the flavors.

Chef’s Insight

The combination of flavors and textures creates an unforgettable dining experience.

Notes

This recipe is low in carbs and high in protein, making it suitable for keto diets.