Thai Beef Salad

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Thai Beef Salad."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/thai-beef-salad-recipe.htm>  13 October 2008.

Thai Beef Salad Photo
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:
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