Asian beef salad will stick to your ribs and your resolutions

Published 4:47 pm Tuesday, January 29, 2008

This spicy, hearty salad is perfect cold-weather fare. And with just 195 calories per serving, it’s just right for sticking to your New Year’s resolution to eat healthier. Also try it with chicken or shrimp instead of steak.

Asian beef salad

1pound sirloin steak, trimmed of excess fat

3tablespoons lime juice

1tablespoon fish sauce

1tablespoon reduced-sodium soy sauce

1teaspoon sugar

1/2teaspoon chili paste or crushed red pepper flakes, or to taste

1cucumber, peeled, seeded, quartered lengthwise, then thinly sliced

1/4red onion, thinly sliced

1cup halved grape tomatoes

2tablespoons chopped fresh cilantro

2tablespoons chopped fresh mint

2scallions, thinly sliced

2tablespoons chopped roasted peanuts

Preheat a lightly oiled grill to medium-high.

Grill the steak for 7 to 10 minutes per side for medium-rare. Remove the steak from the grill and let rest for 5 minutes. Once the steak has rested, cut it into thin strips.

Meanwhile, in a large serving bowl, combine the lime juice, fish sauce, soy sauce, sugar and chili paste. Add the strips of steak and toss to coat.

Add the cucumber, onion, tomatoes, cilantro, mint and scallions, then gently toss to combine. Transfer to serving plates, then sprinkle each serving with peanuts. Makes four servings.

Nutrition information per serving: 195 calories; 7 g fat (2 g saturated); 40 mg cholesterol; 8 g carbohydrate; 25 g protein; 2 g fiber; 680 mg sodium.

Recipe from the American Cancer Society’s “The Great American Eat-Right Cookbook”