Thai Beef and Radish Salad

 

Ingredients

1 tablespoon chile paste with garlic
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
1 pound (1/2-inch-thick) boneless sirloin steak, cut diagonally across grain into thin slices
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons sugar
 Cooking spray
2 cups sliced radishes
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1 serrano chile, seeded and finely chopped
8 Bibb lettuce leaves

Preparation

Combine chile paste, ginger, and garlic in a large zip-top plastic bag; add steak, tossing to coat. Marinate in refrigerator 30 minutes, turning once.

Combine lime juice, fish sauce, and sugar, stirring with a whisk; set dressing aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove steak from bag; discard marinade. Add steak to pan; cook 2 minutes or until desired degree of doneness, turning once. Cut steak into 1-inch pieces; place in a medium bowl. Add radishes, cilantro, mint, and serrano. Pour lime juice mixture over beef mixture, tossing to coat. Spoon about 1/3 cup salad into each lettuce leaf, and serve immediately.

Yield

4 servings (serving size: 2 filled lettuce leaves)

Nutritional Information

CALORIES 223(41% from fat); FAT 10.2g (sat 3.9g,mono 4.2g,poly 0.4g); PROTEIN 25.7g; CHOLESTEROL 76mg; CALCIUM 35mg; SODIUM 471mg; FIBER 1.4g; IRON 3.1mg; CARBOHYDRATE 6.8g

Bruce Weinstein and Mark Scarbrough ,Cooking Light, APRIL 2004