Asian Beef Salad
You can use regular cucumbers in this recipe if you de-seed them first.
INGREDIENTS | YIELDS 4 servings
- ¾ pound flank steak, thinly sliced and rolled in black pepper
- 3 tablespoons lime juice
- 1 tablespoon Asian fish sauce
- ½ teaspoon Splenda
- 1 green Thai chili, seeded and minced
- 2 scallions, diced
- 2 teaspoons coriander, crushed
- ½ seedless cucumber, diced
- 1 teaspoon mint leaves, finely chopped
Preheat broiler.
Broil flank steak strip for 5 minutes on each side.
Mix lime juice, fish sauce, Splenda, and chilies in a bowl.
Add the scallions, coriander, cucumber, and steak to the dressing.
Arrange on a platter and garnish with mint leaves; serve.
Per Serving
- Calories: 150
- Fat: 6 grams
- Protein: 19 grams
- Carbohydrates: 4 grams
- Cholesterol: 30 milligrams
Mint Leaves
Mint makes a good herb garden staple. It can be used to add zip to bland recipes and garnish everything from desserts to salads. Mint leaves have been used as a garnish since the early 1920s because they add an irresistible zest to a variety of flavors. They are also used to garnish cocktails.
