Thai Beef Tenderloin Salad

 I went to Wegmans yesterday to stock back up on some items. I really enjoyed my Zoodles last week, so I got more zucchini and some yellow summer squash for more veggie noodles. As I cruised through the exotic produce section, I found some galangal and stalks of fresh lemongrass. Immediately, I thought of Thai green curry. I ran back to the hot pepper section and found some small green Thai bird chilies. Thai Green Curry paste? It's so on!

 

I will be using this paste in Thai Green Curry Chicken this week accompanied by coconut cauliflower rice.

But I still had one small tenderloin leftover from when I made the Beef and Broccoli Stir Fry the other night, so with thoughts of Thai food still lingering in my head, I though what better use for it than a beef tenderloin salad?

 

Thai Beef Tenderloin Salad

Ingredients

• 6 oz beef tenderloin
• olive oil
• butter
• spring salad mix
• thinly sliced cucumber
• thinly sliced yellow bell pepper
• sliced green onion
• fresh cilantro
• fresh mint

For the dressing:

• 3 T fish sauce
• juice of 2 limes
• 1 teaspoon sugar (or equivalent sweetener - I used a packet of stevia)
• thin slice of fresh ginger, smashed (regular ginger, not galangal)
• pinch of black pepper
• pinch of ground red pepper

Directions:

1. Mix together the ingredients for the dressing in a bowl, whisking well, and set aside.
2. Mix together the vegetables for the salad and toss in the dressing, mixing well.
3. Put 1 T olive oil in a cast iron skillet, and place it over medium-high heat and get it sizzling hot. Sear the tenderloin on all sides and cook on 5 minutes per side. Let rest on a cutting board for 5 minutes, then slice into strips and serve with the salad.

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