Thai Beef Salad
Serves 2 with 2 leans, 3 greens, 3 condiments and 2 healthy fats per serving
16 oz uncooked lean and trimmed beef filet mignon, about 1-inch thick or Flank steak
1/4 tsp table salt
2 Tbsp fresh lime juice
1 Tbsp soy sauce
1 Tbsp splenda
1 Tbsp ginger root, fresh, peeled and finely chopped
1 clove(s) (medium) garlic clove(s), minced
1/8 cup(s) canned green chili peppers, or 1 Thai bird chile pepper, seeded and minced (wear gloves to prevent irritation)
3 cup(s) (shredded) romaine lettuce, shredded
1/2 cup medium English cucumber
1/2 cup(s) (sliced) fresh radish(es), sliced
1/4 cup(s) cilantro, fresh leaves
1/4 cup(s) mint leaves, fresh leaves
1tbls sesame oil
Instructions
Heat a medium nonstick or cast-iron skillet over medium-high heat. Drizzle with sasame oil. Sprinkle the steak with the salt. Add the steak to the skillet and cook until done to taste, about 3 minutes on each side for rare. Cover the steak with a foil tent and let stand 5 minutes. Cut the steak, across the grain, into 1/4-inch-thick slices; let cool slightly.
Meanwhile, combine the lime juice, fish sauce, splenda, ginger, garlic, and chile pepper in a large serving bowl. Add the beef, lettuce, cucumber, radishes, cilantro, and mint; toss to mix. Serve at once.
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