Yam Nuea Yang (Spicy Beef Salad)

From Southern Living, Cooking Light October 2001

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1 (1-pound) flank steak, trimmed
• Cooking spray
• 1/3 cup sliced shallots
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 teaspoons sliced Thai red chiles or serrano chiles
• 2 medium tomatoes, cut into 1/4-inch-thick wedges (about 3/4 pound)

Preparation

Prepare grill or broiler.

Place steak on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.

Cut the steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.

Combine the steak, shallots, and remaining ingredients, and toss gently.

Nutritional Information

Calories:

214 (39% from fat)

Fat:

9.2g (sat 3.9g,mono 3.6g,poly 0.5g)

Protein:

25g

Carbohydrate:

7.6g

Fiber:

1.1g

Cholesterol:

59mg

Iron:

2.8mg

Sodium:

407mg

Calcium:

17mg