Thai Zesty Beef and Fresh Herb Salad
Seared, thinly sliced steak tossed with crisp cucumber, sweet cherry tomatoes, fresh mint, and cilantro in a punchy lime dressing. Fresh, high-protein, and ideal for quick meal prep.
Prep
15 min
Cook
10 min
Total
25 min
Makes
3 servings
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
10 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 11 steps complete
Next: Pat 510g (18 oz) of beef steak…
- 01
Pat 510g (18 oz) of beef steak…
Pat 510g (18 oz) of beef steak dry with a paper towel and season both sides lightly with salt.
Tap card to mark done - 02
Heat 1 tbsp (15ml) of sesame oil…
Heat 1 tbsp (15ml) of sesame oil in a heavy skillet or grill pan over high heat for 2 minutes until shimmering hot.
Look for: shimmering hot
Tap card to mark done - 03
Add the steak to the pan and…
Add the steak to the pan and sear for 3 to 4 minutes per side for medium-rare, or until an internal thermometer reads 135°F (57°C).
Look for: an internal thermometer reads 135°F (57°C)
Tap card to mark done - 04
Transfer the steak to a cutting board…
Transfer the steak to a cutting board and let it rest for 5 minutes to retain its juices.
Allow: 5 minutes
Tap card to mark done - 05
Combine 6 tbsp (90ml) of fresh lime…
While the steak rests, combine 6 tbsp (90ml) of fresh lime juice, 3 tbsp (45ml) of fish sauce, 3 tsp (15ml) of honey, 1.5 tbsp (22.5ml) of sesame oil, and 1.5 finely chopped red chili peppers in a small bowl, whisking until the honey dissolves.
Look for: the honey dissolves
Tap card to mark done - 06
Thinly slice 1
Thinly slice 1.5 cucumbers into half-moons and halve 15 cherry tomatoes.
Tap card to mark done - 07
Slice 0
Slice 0.75 of a red onion into paper-thin strips.
Tap card to mark done - 08
Thinly slice the rested beef across the…
Thinly slice the rested beef across the grain into bite-sized strips.
Tap card to mark done - 09
Combine the sliced beef
In a large mixing bowl, combine the sliced beef, cucumber, cherry tomatoes, red onion, 0.75 cup of fresh mint leaves, and 0.75 cup of fresh cilantro leaves.
Tap card to mark done - 10
Pour the dressing over the salad and…
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Tap card to mark done - 11
Divide two-thirds of the salad between 2…
Divide two-thirds of the salad between 2 plates for dinner, and store the remaining one-third portion in an airtight container in the refrigerator for up to 24 hours for lunch.
Allow: 24 hours
Tap card to mark done
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