Print This Page - Close Window After Printing

Thai Beef Salad

1/2 beef flank steak (about 8 ounces) 
1/4 cup reduced-sodium soy sauce 
2 jalapeņo peppers,* finely chopped 
2 tablespoons packed brown sugar 
1 clove garlic, minced 
1/2 cup lime juice 
6 green onions, thinly sliced 
4 carrots, diagonally cut into thin slices 
1/2 cup finely chopped fresh cilantro 
4 romaine lettuce leaves 
*Jalapeņo peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes Wash hands after handling peppers

Place flank steak in re-sealable plastic food storage bag
Combine soy sauce, jalapeņos, brown sugar and garlic in small bowl; mix well
Pour mixture over flank steak
Close bag securely; turn to coat steak
Marinate in refrigerator 2 hours
Preheat broiler. Drain steak; discard marinade
Place steak on rack of broiler pan
Broil 4 inches from heat 13 to 18 minutes for medium rare to medium or until desired doneness, turning once Remove from heat; let stand 15 minutes
Thinly slice steak across grain
Toss with lime juice, green onions, carrots and cilantro in large bowl
Serve salad immediately on lettuce leaves
Garnish with chives and radish flowers, if desired

Food exchange 2 vegetable 1 1/2 meat
(1 cup salad with 1 lettuce leaf (without garnish)) 
Calories 141 Calories from Fat 26 % Total Fat 4 g Saturated Fat 2 g 
Cholesterol 27 mg Carbohydrate 14 g Fiber 3 g Protein 13 g Sodium 238 mg

Courtesy Diabetic Cooking

Serves 4