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Seared and marinated beef is served atop
a crisp lettuce and cucumber bed in this Thai-flavored salad.
Thai Steak Salad
- 2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/2 pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint cherry tomatoes
- In a large bowl, stir together the green
onions, lemon grass, cilantro, mint leaves, lime juice, fish
sauce, chili sauce, and SPLENDA® Granulated Sweetener, until
well combined and the SPLENDA® Granulated Sweetener is dissolved.
Adjust the flavor, if desired, by adding more SPLENDA® Granulated
Sweetener and/or fish sauce. Set aside.
- Cook the steak over high heat on a preheated
grill for approximately 4-6 minutes on each side, until it is
cooked medium. Do not overcook the meat! Remove from heat and
slice into thin strips. Add the meat and its juices to the sauce
and refrigerate, tightly covered, for at least 3 hours.
- Tear the lettuce into bite size pieces
and place in a salad bowl. Arrange the cucumber on top of the
lettuce, and then pour the meat and sauce over. Top with the
cherry tomatoes and garnish with fresh cilantro leaves.
Makes 6 servings.
Note: Submitted by a home cook, this recipe
has not been tested by the SPLENDA® Test Kitchens.
Nutritional Facts Per Serving (1/6 of recipe):
Calories: 170; Calories from Fat: 60; Total Fat: 7g; Saturated
Fat: 3g; Cholesterol: 35mg; Sodium: 1060mg; Total Carbs: 13g;
Dietary Fiber: 2g; Sugars: 3g; Protein: 16g;
Recipe courtesy of Splenda, Inc. Splenda®
is a no-calorie sweetener made from sugar that is suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.
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