Low Fat, High Flavor Recipes

Thai Beef Salad by Linda Larsen

Toss the spaghetti with a tiny bit of oil when it's cooked so it won't stick together as it cools.

Serves 4

Calories: 323.70

Fat: 9.12 grams

Saturated Fat: 2.87 grams

Cholesterol: 103.70 mg

Sodium: 527.94 mg

3 tablespoons low-sodium soy sauce, divided

2 tablespoons brown sugar, divided

2 tablespoons water, divided

¾ pound top round steak

1 tablespoon vegetable oil

2 tablespoons seasoned rice vinegar

1 tablespoon lemon juice

3 cloves garlic, minced

1 teaspoon Asian sesame oil

¼ teaspoon crushed red pepper flakes

4 cups shredded Chinese or napa cabbage

1½ cups grated carrots

½ cup thinly sliced green onions

1 cup cooked, cooled spaghetti

¼ cup chopped cilantro

In shallow bowl, combine 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 tablespoon water and mix well. Trim excess fat from beef and cut across the grain into ¼″ × 4″ strips. Add to soy sauce mixture and toss to coat. Let marinate for 30 minutes.
Drain beef, discarding marinade. In a large skillet or wok, heat 1 table-spoon vegetable oil and add beef. Stir-fry until browned, about 3 minutes, then remove from pan and set aside.
In a small bowl, combine remaining 2 tablespoons soy sauce, 1 table-spoon brown sugar, and 1 tablespoon water with the rice vinegar, lemon juice, garlic, sesame oil, and red pepper flakes; mix well.
In a large bowl, combine beef with cabbage, carrots, green onions, spaghetti, and cilantro. Pour lemon juice mixture over and toss to coat. Serve immediately.

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