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Thai Beef Salad

Ingredients

• 3 medium organic radishes, sliced
• 1 clove organic garlic, minced
• 24 oz. grass-fed flank steak
• 1 c. shredded organic cabbage
• 1 Tbsp. Navitas Naturals Organic Palm Sugar
• 1 Tbsp. fish sauce
• 1/2 medium organic carrot, julienned
• 1/2 oz. organic peanuts, toasted and chopped
• 4 Tbsp. organic cilantro, chopped
• 1/2 medium organic cucumber, peeled, seeded and diced
• 2 medium organic scallions, thinly sliced
• 1 ½ tsp. Sriracha Chili Paste
• 1 oz. Eden Foods Rice Noodles (Bifun)
• 1/3 c. chopped organic tomato
• 3 Tbsp. fresh organic lime juice
• 1/2 tsp. sesame oil
• 2 Tbsp. organic almond oil
• 4 c. Earthbound Farm Mixed Baby Greens
• 1/3 c. mango, diced

Instructions

1. First, make the dressing. Whisk together the lime juice, fish sauce, garlic, Sriracha, palm sugar, sesame oil, almond oil and 1 Tbsp. filtered water. Let set at room temereature while you prepare the rest of the ingredients.
2. For Salad: Season the beef with salt and pepper. Heat a large skillet (preferably cast iron) and sear for 2-3 minutes per side, or until medium rare.
3. Let the meat rest for a few minutes. Slice thinly on the bias and toss with 2-3 tablespoons of the dressing.
4. Mix the remaining salad ingredients (except the peanuts) in a large bowl, and add dressing until everything is well coated.
5. Divide the salad between plates, mound the beef on top and sprinkle with the chopped peanuts.
6. Serve.