Thai-Style Beef Salad with Cucumber, Tomato, Red Onion, Herbs, and Chili-Lime Dressing
Symptom check-in
POTS: I had no POTS symptoms today — no dizziness when I stood up, no racing heart, and no trouble breathing with simple exercise.
Vestibular migraine: I had no vestibular migraine symptoms today — no vertigo, no nausea, no vomiting, and no light sensitivity.
Lupus: I had no rash, no body aches, no fever, and no nausea from my anti-rejection meds today.
Disorder safety check
Condition | Works? | Why |
POTS | Somewhat | Fish sauce or soy sauce can add sodium, but this is not specifically built as a high-salt meal |
Vestibular migraine | Conditionally | Lime, chili, raw onion, and strong savory dressings can be personal triggers |
Lupus | Not specifically targeted | Cucumber, tomatoes, herbs, and onion are nutrient-dense, but this meal is mainly built around fresh vegetables and protein |
Transplant context | Yes, with care | Cook the beef fully, wash all raw vegetables and herbs thoroughly, and serve fresh |
Recipe
Ingredients
Makes 2 generous servings
Beef
12 oz flank steak, sirloin, or strip steak
1 tbsp neutral oil
1/2 tsp kosher salt
1/2 tsp black pepper
Salad
1 large cucumber
1 1/2 cups cherry tomatoes
1/2 small red onion
3 scallions
1/2 cup fresh mint
1/2 cup cilantro
Optional: Thai basil
Dressing
2 tbsp fish sauce
or low-sodium soy sauce
1 1/2 tbsp lime juice
1 tbsp rice vinegar
1 tsp honey or brown sugar
1 tsp toasted sesame oil
1 small garlic clove, finely grated
1 small red chili, finely sliced
1 tsp toasted sesame seeds
Black pepper
Optional:
1 tsp grated ginger
Extra chili flakes
Steps
1. Prepare the steak
Pat the steak completely dry.
Rub it with neutral oil.
Season both sides with salt and black pepper.
Let it sit for about 10 minutes while the pan heats.
2. Heat the pan
Put a cast-iron skillet or heavy pan over medium-high heat.
Let it heat for about 2 minutes.
You want a hot pan so the steak browns quickly.
3. Cook the steak
Add the steak.
Leave it undisturbed for about 4–5 minutes.
Flip.
Cook the second side for another 4–6 minutes, depending on thickness.
For the transplant context, I would cook the beef through rather than leave it rare.
Transfer the steak to a clean cutting board.
Let it rest for 7–10 minutes.
4. Prepare the cucumber
Wash the cucumber thoroughly.
Cut it lengthwise in half.
Slice into thick half-moons.
If using a very watery cucumber, scoop out some of the seeds first.
5. Prepare the tomatoes
Wash the cherry tomatoes.
Cut them in half.
Leave a few whole if you want more texture.
6. Slice the red onion
Peel the onion.
Slice it very thinly.
If you want a milder flavor, soak the slices in cold water for 5–10 minutes.
Drain and dry before using.
7. Prepare the herbs and scallions
Wash the mint and cilantro thoroughly.
Dry them.
Tear the mint leaves roughly.
Chop the cilantro.
Thinly slice the scallions.
Keep some whole herb leaves for the top.
8. Make the dressing
In a small bowl, combine:
fish sauce or soy sauce
lime juice
rice vinegar
honey or brown sugar
sesame oil
garlic
chili
sesame seeds
optional ginger
black pepper
Whisk until the honey or sugar dissolves.
9. Taste the dressing
Adjust depending on what it needs:
too salty: add a little water or lime
too sharp: add a little more honey
not savory enough: add fish sauce or soy
not spicy enough: add more chili
For a vestibular-migraine-sensitive day, I would reduce the chili, raw onion, and lime.
10. Slice the steak
Slice the rested steak across the grain.
Cut it into strips about 1/2 inch thick.
Keep the slices substantial rather than paper-thin.
11. Build the salad
In a large bowl, add:
cucumber
tomatoes
red onion
scallions
mint
cilantro
Toss gently.
12. Add the steak
Add the sliced steak over the vegetables.
Pour about two-thirds of the dressing over everything.
Toss gently so the beef and vegetables get coated.
