Vietnamese Beef Salad (Flat Belly Diet Recipe) - cooking recipe

Ingredients

1/4 cup soy sauce, reduced sodium
1/4 cup lime juice
1/4 cup water
2 tablespoons sugar
1 tablespoon garlic, minced
2 teaspoons chili paste
1/2 lb flank steak
6 cups mixed greens
1 cup sweet basil
1 cup cilantro leaf
1 red onion, thinly sliced (about 1 1/4 cups)
2 large English seedless cucumbers, with peel, julienned (about 4 c)
4 medium carrots, julienned (about 2 c)
1/2 cup dry-roasted unsalted peanuts (MUFA, chopped)

Preparation

COMBINE soy sauce, lime juice, water, sugar, garlic, and chile paste in medium bowl. Whisk to blend. Pour 3 tablespoons into a resealable plastic bag. Cover and refrigerate the remaining dressing. Add steak to bag, seal, and turn to coat. Chill 30 minutes to marinate.
HEAT grill or broiler to medium-high heat. Grill steak 8 to 10 minutes, turning once, or until medium-rare. Let rest 5 minutes and slice thinly at an angle, across the grain.
PLACE greens, basil, and cilantro in large bowl and toss. Evenly divide mixture among 4 plates. Sprinkle on onion, cucumbers, and carrots. Top with sliced steak, drizzle salad with reserved dressing, and sprinkle with peanuts.
Nutritional Info Per Serving.
323 cal, 22 g pro, 30 g carb, 8 g fiber, 14.5 g fat, 3 g sat fat, 21 mg chol, 654 mg sodium.
Make It a Flat Belly Diet Meal!
Serve with 1 cup of seedless grapes for an additional 60 calories.