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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Thai Beef Salad
Yield: Makes 4 servings
The fresh, intense flavors used to create this unique dish eliminate the need for any added fat. Be sure to use deeply colored varieties of lettuce (green, red); they have the most vitamins.
Ingredients:
1/2
beef flank steak (about 8 ounces)
1/4
cup reduced-sodium soy sauce
2
jalapeño peppers,* finely chopped
2
tablespoons packed brown sugar
1
clove garlic, minced
1/2
cup lime juice
6
green onions, thinly sliced
4
carrots, diagonally cut into thin slices
1/2
cup finely chopped fresh cilantro
4
romaine lettuce leaves
Preparation:
1.
Place flank steak in resealable food storage bag. Combine soy sauce, jalapeños, brown sugar and garlic in small bowl; mix well. Pour mixture over flank steak.
2.
Close bag securely; turn to coat steak. Marinate in refrigerator 2 hours.
3.
Preheat broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil 4 inches from heat 13 to 18 minutes for medium rare to medium or until desired doneness, turning once. Remove from heat; let stand 15 minutes.
4.
Thinly slice steak across grain. Toss with lime juice, green onions, carrots and cilantro in large bowl. Serve salad immediately on lettuce leaves.
Nutritional Information:
| Serving Size: 1 cup salad with 1 lettuce leaf | |
| Sodium | 238 mg |
| Protein | 13 g |
| Fiber | 3 g |
| Carbohydrate | 14 g |
| Cholesterol | 27 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 26 % |
| Calories | 141 |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 2 |
This recipe appears in:
Thai
