Crying Tiger Beef Jerky Salad with Pickled Veggies

Ingredients

• 300 g Beef top round, sliced thin
• 100 g Carrots, julienned
• 100 g Cucumber, seedless, sliced thin
• 1 tbsp Fresh ginger, grated
• 2 tbsp Lime juice
• 1 tbsp Fish sauce (or soy sauce for soy allergy)
• 1 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper
• ¼ tsp Red chili flakes(optional)

Instructions

1. 1

   1. Preheat a low oven or dehydrator to 70°C (160°F). Toss the beef strips with ½ tsp salt, ¼ tsp black pepper, and 1 tbsp olive oil; spread in a single layer and dehydrate for 6‑8 minutes until dry but still chewy (low‑carb jerky).

2. 2

   2. While the beef dries, place the carrot and cucumber strips in a bowl, add the grated ginger, lime juice, fish sauce, and optional chili flakes; toss and let sit for 5 minutes to pickle lightly.

3. 3

   3. Once the jerky is ready, slice it into bite‑size pieces, combine with the pickled veggies in a serving bowl, and drizzle any remaining dressing over the top. Serve immediately.