Thai Beef Salad with Cucumber Dressing
Makes 4 servings
|1||pound extra-lean (90% lean) ground beef|
|1/2||red bell pepper, cut into thin strips|
|2||green onions, diagonally cut into 1-inch pieces|
|1||clove garlic, minced|
|1||tablespoon seasoned rice vinegar|
|1||teaspoon soy sauce|
|Salt and black pepper|
|3||ounces ramen noodles, cooked*|
|12||cherry tomatoes, halved (optional)|
|Mint sprigs (optional)|
*Cool cooked ramen noodles in bowl of iced water; drain well just before serving.
- Prepare Cucumber Dressing; set aside. Brown beef in medium skillet. Drain. Add red bell pepper, mushrooms, green onions and garlic; cook until tender. Stir in vinegar and soy sauce; season with salt and black pepper to taste.
- Arrange lettuce on four plates. Top with noodles and beef mixture. Garnish with tomatoes and mint. Serve with dressing.
|Saturated Fat||6 g|
|Total Fat||16 g|
|Calories from Fat||48 %|
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