Spicy Beef Salad with Roast Carrot Chips

Spicy Beef Salad with Roast Carrot Chips


  • 1 carrot
  • ½ tsp coconut oil
  • Sprinkle of Himalyan salt
  • Sprinkle a dried mixed herbs
  • 2 handfuls of lettuce
  • 1 sliced tomato
  • ¼ of a red capsicum
  • ¼ of a cup of cucumber

Beef Marinade

  • 100g grass fed beef steak, thinly sliced
  • Curry powder ¼ a teaspoon
  • Chili paste ¼ a teaspoon or a pinch of chili powder
  • Tamari sauce 1 tbsp
  • Fish sauce ½ tsp
  • Honey ¼ tsp
  • ½ a small red onion
  • ½ tsp of tapioca flour


  1. Combine all of the marinade ingredients together in a small bowl. Add the sliced beef, mix well and leave to marinate while you prepare the rest of the meal.
  2. Pre-heat your oven to 180 degrees. Thinly slice the carrot and place on a baking paper-lined tray. Add the coconut oil, salt and mixed herbs. Place in the oven and roast until crisp, about 15-20 minutes. I recommend you turn the carrot chips every 5-10 minutes so they cook evenly.
  3. Assemble the salad by chopping all salad ingredients into bite sized pieces and placing in a serving bowl.
  4. Heat a teaspoon of coconut oil in the pan and cook beef slices until brown, this will only take a few minutes.
  5. Serve the beef on top of the salad, with the carrot chips.

Serves: 1