Food & Drink

Asian Beef Salad

Start to finish: 30 minutes (15 minutes active) Serves: 4

From the American Cancer Society's "The Great American Eat-Right Cookbook," 2007, $29.95)


1 pound sirloin steak, trimmed of excess fat

3 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon reduced-sodium soy sauce

1 teaspoon sugar

½ teaspoon chili paste or crushed red pepper flakes

¼ red onion, thinly sliced

1 cucumber, peeled, seeded, quartered lengthwise, then thinly sliced

1 cup halved grape tomatoes

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

2 scallions, thinly sliced

2 tablespoons chopped roasted peanuts


Preheat a lightly oiled grill to medium-high. Grill the steak for seven to 10 minutes per side for medium-rare. Remove the steak from the grill and let rest for five minutes. Once the steak has rested, cut it into thin strips. Meanwhile, in a large serving bowl, combine the lime juice, fish sauce, soy sauce, sugar and chili paste. Add the strips of steak and toss to coat. Add the cucumber, onion, tomatoes, cilantro, mint and scallions, then gently toss to combine. Sprinkle each serving with peanuts.

Per serving:

195 calories; 7 g fat (2 g saturated); 40 mg cholesterol; 8 g carbohydrates; 25 g protein; 2 g fiber; 680 mg sodium