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”
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