200 g lean beef steak, cooked medium-rare and thinly sliced
Place the capsicum, bean sprouts, cucumber, lettuce and basil in a large bowl. Toss until well combined.
Place the garlic, lime juice, fish sauce, brown sugar, sweet chilli sauce and sesame oil in a small jar and shake until well combined.
Pour the dressing over the salad and toss to combine. Divide between four bowls and top with pieces of sliced beef, then serve.
Per serve: energy 637 kJ (152 Cal), protein 14.7 g, fat 5 g, saturated fat 1.3 g, carbohydrate 9.8 g, sugars 9.4 g, fibre 4.1 g, sodium 764 mg, GI low
Recipe taken from Wheat Gluten & Lactose Free Food Book 1 by Dr Sue Shepherd.
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