Thai Beef Salad - 6g Carbs, 2g Fiber
From Eating Well Magazine
Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes
Ease of preparation: Moderate
The hot-and-sour dressing has an exotic flavor, yet has just a few
ingredients.
3 Tbsp fish sauce or reduced-sodium soy sauce
3 Tbsp brown sugar ***Note
1 head iceberg lettuce, halved, cored and thinly sliced
1 Tbsp canola oil, divided
3/4 lb sirloin steak, trimmed of fat and thinly sliced
3 jalapeno or serrano chili peppers, seeded and minced
1 onion, finely chopped
1 clove garlic, minced
1 orange, peeled and white pith removed, coarsely chopped
1/4 cup chopped fresh cilantro
2 Tbsp chopped dry-roasted peanuts
1. Stir together fish sauce (or soy sauce) and brown sugar in a small
bowl. Arrange lettuce on a platter or individual plates.
2. Heat 2 tsp. oil in a large nonstick skillet over high heat until
hot but not smoking. Stir-fry beef, in batches, until browned on the
outside and still pink inside, 30 seconds to 1 minute per batch. Spoon
over lettuce.
3. Add the remaining 1 tsp. oil to the skillet and cook chili peppers,
onions and garlic, stirring occaccsionally, until softened, about 1
minute. Add the fish-sauce (or soy-sauce) mixture and bring to a boil,
stirring. Remove from the heat and stir in orange and cilantro. Spoon
over lettuce and beef, sprinkle peanuts over top and serve warm.
Per serving:
230 Calories, 12g Fat (3g Sat, 5g Mono), 42mg Cholesterol, 6g Carbs,
24g Protein, 2g Fiber, 455mg Sodium, 525mg Potassium
Reviews:
The crisp texture of the veggies and the spice for the meat is a
dynamic combination! It was a great meal, like having a Thai
restaurant in my kitchen. - J Martin
I don’t think the addition of brown sugar is suitable. It is best to
cook the beef and sauce together - only if for a 1 min. - Maria Hong Kong
***Note: If you want to use brown sugar for added flavor then
consider substituting Brown Sugar Blend Splenda instead! Gloria