Thai Beef Salad
Fat: 9.12 grams
Saturated Fat: 2.87 grams
Cholesterol: 103.70 mg
Sodium: 527.94 mg
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.