Thai Beef Salad
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.
Makes 4 servings
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
|Serving Size:||1 cup salad with 1 lettuce leaf|
|Calories from Fat||26 %|
|Total Fat||4 g|
|Saturated Fat||2 g|
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