Rating: 4.5 stars
2 Ratings
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  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Southeast Asian salads are traditionally eaten out of hand, with lettuce leaves for wrappers. To make the job easier, chill the steak in the freezer for 10 minutes before slicing.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light April 2004

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 filled lettuce leaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

223 calories; calories from fat 41%; fat 10.2g; saturated fat 3.9g; mono fat 4.2g; poly fat 0.4g; protein 25.7g; carbohydrates 6.8g; fiber 1.4g; cholesterol 76mg; iron 3.1mg; sodium 471mg; calcium 35mg.
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