See Also: Thai Beef Salad(recipes)
Thai Grilled Beef Salad(recipes)
Thai-style beef salad(recipes)
Thai Beef Salad with Cucumber Dressing(recipes)
Thai fishcakes served with Thai cucumber salad(recipes)
Thai Beef Noodles(recipes)
Thai Chicken Salad(recipes)
Thai Salad with Cashews(recipes)
Thai Seafood Salad(recipes)
Thai Cucumber Salad(recipes)

Thai Beef Salad (recipes)


Thai Beef Salad

Yield: Makes 4 servings

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:



1/2beef flank steak (about 8 ounces)

1/4cup reduced-sodium soy sauce

2jalapeño peppers,* finely chopped

2tablespoons packed brown sugar

1clove garlic, minced

1/2cup lime juice

6green onions, thinly sliced

4carrots, diagonally cut into thin slices

1/2cup finely chopped fresh cilantro

4romaine 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