Thai Beef Salad
Thai Beef Salad
YIELD Makes 4 servings
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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:
- 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.
- Close bag securely; turn to coat steak. Marinate in refrigerator 2 hours.
- 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.
- Thinly slice steak across grain. Toss with lime juice, green onions, carrots and cilantro in large bowl. Serve salad immediately on lettuce leaves.
This recipe appears in: Thai
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 |
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