Feeling High With Lettuce Eat (Part 5) - Thai beef salad

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Thai beef salad

·         Makes 4 main-dish salads

·         Prep 25 minutes

·         Cook 10 minutes

·         Let rest 10 minutes

Ingredient

·         3 tbsp lime juice

·         2 tbsp fish sauce

·         2 tbsp canola oil

·         1 tbsp minced garlic

·         1½ tsp sugar

·         ½ tsp red pepper flakes

·         1¼ lbs skirt steak

·         ¼ tsp salt

·         1 cup cilantro

·         1 cup mint

·         6 cups roughly chopped romaine

·         2 plum tomatoes, sliced

·         1 large sweet red pepper, sliced

·         1 cucumber, sliced

·         ⅓ cup thinly sliced shallots

Skirt steak

Skirt steak

Recipe

·         In a bowl, whisk together lime juice, fish sauce, oil, garlic, sugar and red pepper flakes. Set aside.

·         Heat a grill or grill pan to medium-high. Spray or brush lightly with oil. Season steak on both sides with salt. Cook on medium-high 3 to 5 minutes per side, until medium-rare. Let rest 10 minutes to cool, then slice thinly against the grain. (Alternately, steak can be cooked ahead of time, refrigerated, then sliced.)

·         Roughly chop cilantro and mint, then gently toss with sliced steak, dressing, romaine, tomatoes, sweet pepper, cucumber and shallots. Serve immediately.

Per serving 364 cal; 19g fat (5g sat); 34g pro; 15g carb; 5g fiber; 954mg sodium; 81mg chol

Thai beef salad

Thai beef salad

 
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