Thai-Style Beef Salad
4

Serves 4

Be sure to serve this sweet and tangy beef salad just after tossing to ensure that the vegetables stay crisp. Garnish with a small handful of chopped roasted peanuts, if you like.

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    Ingredients: 
    • 3 tablespoons low-sodium tamari
    • 1 1/2 tablespoon honey
    • 3/4 pound beef top round steak, cut into thin 2-inch long strips
    • 2 tablespoons rice vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon toasted sesame oil
    • 1/4 teaspoon chile pepper flakes
    • 4 cups shredded Napa cabbage
    • 1 1/2 cup coarsely grated carrots
    • 1 cup thinly sliced green onions
    • 1 cup cooked capellini pasta
    • 1/4 cup chopped cilantro
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    Method: 

    Combine 1 tablespoon of the tamari, 1 tablespoon of the honey and 2 tablespoons water in a wide, shallow dish. Add beef, turn to coat all over, cover and refrigerate for 30 minutes. Drain beef, discarding marinade. Heat a wok over high heat. Add beef and stir-fry until browned, about 3 minutes. Transfer beef to a plate and set aside to let cool to room temperature. Mix remaining 2 tablespoons tamari, 1/2 tablespoon honey, rice vinegar, lemon juice, sesame oil and pepper flakes together in a large bowl. Add beef, cabbage, carrots, green onions, pasta and cilantro and toss to combine. Serve immediately.

    Nutritional Info: 
    Per Serving:260 calories (70 from fat), 7g total fat, 2.5g saturated fat, 35mg cholesterol, 550mg sodium, 26g carbohydrate (4g dietary fiber, 8g sugar), 24g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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