Thai Beef Salad with Jasmine Rice

Ingredients

• 12 oz flank steak
• 3/4 cup jasmine rice
• 2 tbsp avocado oil
• 2 tbsp coconut aminos
• 3 tbsp fresh lime juice
• 1 tsp brown sugar
• 2 fresh red chilies
• 2 garlic cloves
• 1 cucumber
• 1/2 red onion
• 1 cup cherry tomatoes
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 2 tbsp toasted pumpkin seeds(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Cook the jasmine rice according to package directions and keep warm.

2. 2

   Pat the flank steak dry, season both sides with salt and black pepper.

3. 3

   Heat 1 tbsp avocado oil in a skillet over high heat. Sear the steak 4 minutes per side for medium-rare, then transfer to a plate, tent loosely, and rest 8 minutes.

4. 4

   Meanwhile, whisk the coconut aminos, fresh lime juice, brown sugar, minced garlic, and thinly sliced fresh red chilies in a small bowl to make the dressing.

5. 5

   Slice the cucumber and cherry tomatoes, and thinly slice the red onion. Place in a large bowl with the mint and cilantro leaves.

6. 6

   Slice the rested steak thinly against the grain and add to the bowl.

7. 7

   Pour the dressing over the salad and toss gently to combine.

8. 8

   Divide the warm jasmine rice between two plates, top with the beef salad, and sprinkle with toasted pumpkin seeds for crunch.