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Yam Nuea Yang (Spicy Beef Salad)

Becky Luigart-Stayner; Jan Gautro
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)

Nutrition Information

  • calories 214
  • caloriesfromfat 39 %
  • fat 9.2 g
  • satfat 3.9 g
  • monofat 3.6 g
  • polyfat 0.5 g
  • protein 25 g
  • carbohydrate 7.6 g
  • fiber 1.1 g
  • cholesterol 59 mg
  • iron 2.8 mg
  • sodium 407 mg
  • calcium 17 mg

How to Make It

  1. Prepare grill or broiler.

  2. 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.

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

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