ASIAN BEEF SALAD
Start to finish: 30 minutes (15 minutes active)
1 pound sirloin steak, trimmed of excess fat
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon chili paste or crushed red pepper flakes, or to taste
1 cucumber, peeled, seeded, quartered lengthwise, then thinly sliced
1/4 red onion, thinly sliced
1 cup halved grape tomatoes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 scallions, thinly sliced
Preheat a lightly oiled grill to medium-high.
Grill the steak for 7 to 10 minutes per side for medium-rare. Remove the steak from the grill and let rest for 5 minutes. Once the steak has rested, cut it into thin strips.
Meanwhile, in a large serving bowl, combine the lime juice, fish sauce, soy sauce, sugar and chili paste. Add the strips of steak and toss to coat.
Add the cucumber, onion, tomatoes, cilantro, mint and scallions, then gently toss to combine. Transfer to 4 serving plates, then sprinkle each serving with peanuts.
Nutrition information per serving: 195 calories; 7 g fat (2 g saturated); 40 mg cholesterol; 8 g carbohydrate; 25 g protein; 2 g fiber; 680 mg sodium. Recipe from the American Cancer Society's "The Great American Eat-Right Cookbook," 2007, $29.95