Ok, time for me to go on a huge tangent (I guess it’s not really a tangent since it’s my first sentence…) but this is how it all started:

I joined Twitter for “professional” reasons about a month ago. I still have no idea what I am doing on there, nor do I know if I even like it that much…but anyways, my friend Morgan told me I *HAD TO* start following Chrissy Teigen. I didn’t recognize her name, but I instantly knew she was super hot and liked food. Pretty good combo. A few days passed, I got on Twitter again, and was like, “Who IS she?” Then found the link to her website, and oh my god, it is basically my dream blog. Food…recipes…obsessed with Pioneer Woman…holy shit, is that John Legend?!? WHAT IS GOING ON!!!

So then I go to wikipedia, and find out that not only is she some awesome swimsuit model, BUT SHE IS FROM SNOHOMISH. Which means we were basically neighbors and therefore would probably be best friends if we met in real life. Then I finally make the connection that she was the model in almost all of the Alloy catalogs I used to get back in the day (aka two years ago…but nevermind that) and I am just super in love.

So I made a few of her recipes this weekend.

And they did not disappoint. The steak may have gotten a little overcooked (those damn limes…) and we may not have had all the fancy ingredients, but this still turned out so good! I always figured the first thai dish I tried to make would be an epic failure, but no! If you have never made a thai dish before, this is a great place to start! And low carb and totally healthy in my book. If I eat this everyday, I am hoping my body will morph into a double of Chrissy’s.

Recipe
Thai Beef Salad (Yum Nua)
from So Delushious

Ingredients

• Good steak, cooked preferably on a grill to rare or medium rare (the lime will do some additional cooking). Allow to rest at room temp before slicing.
• 4 Shallots or 1 small red onion, sliced into skinny wedges
• 1 bunch Cilantro, coarsely chopped, no stems
• Tomatoes, cherry (1/2 c sliced in half) or 1-2 vine ripened (cut into wedges)
• 2 Limes
• 1 tbs Palm sugar or brown sugar (I used brown)
• 1-2 tbs Fish sauce
• 1tbs Thai chili powder or regular chili powder if you go to lame grocery stores like me
• Fresh Thai chili peppers or jalapenos, sliced thinly

Grill the steak as directed above and slice into thin strips after allowing to rest for 15-20 min.  Add to a large mixing bowl. Add palm or brown sugar to a small bowl and add some of the lime juice and mush into a thick liquid form. The non-vegetable ingredients go first into the steak bowl, lime, fish sauce, chili powder, sugar. Toss with your hands to incorporate all over the steak. Add the rest of the veggies, toss and taste. Tasting as you go is the most important part. Mine tasted amazing right off the bat, so no adjusting required.