Thai Grilled Beef Salad
|1 beef filet mignon - (8 oz)|
= (or boneless sirloin steak)
4 cups mixed salad greens
1/2 cup torn basil leaves - (packed)
3 green onions - thinly sliced
1 small Kirby cucumber - unpeeled, and
1 small carrot - peeled, and
cut into matchsticks
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon Asian fish sauce
= (such as nuoc mam or nam pla)
1/2 packet sugar substitute
Hot red pepper sauce or chili oil
- Grill or broil steak 4 inches from heat source about 5 minutes on each side for medium-rare. Set aside to cool.
- In large bowl, combine greens, basil, green onions, cucumber and carrot. In small bowl, mix lime juice, oil, fish sauce and sugar substitute. Add pepper sauce to taste. Reserve 1 tablespoon dressing; toss remainder over greens mixture. Place greens on a platter.
- Thinly slice beef, reserving juices. Arrange slices over greens. Whisk beef juices into reserved dressing and drizzle over beef.
- Comments: If you have any leftover steak, you're halfway through preparing this meal, so you can skip to step 2. Asian fish sauce is an important condiment in Thai and Vietnamese cooking.
Carbohydrates: 12.5 grams
Net Carbs: 8.5 grams
Fiber: 4 grams
Protein: 34 grams
Fat: 23.5 grams
Per Serving (excluding unknown items): 108 Calories
7g Fat (55.5% calories from fat)
4g Dietary Fiber
46mg Sodium. Exchanges: 1 1/2 Vegetable
1 1/2 Fat
0 Other Carbohydrates.