Grilled asian beef salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean Beef |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground Black Pepper |
| Vegetable Cooking Spray | ||
| ¼ | cup | Seasoned Rice Vinegar |
| ¼ | cup | Fresh Lime Juice |
| 1 | tablespoon | Low-Sodium Soy Sauce |
| 1 | teaspoon | Grated Ginger Root |
| ⅛ | teaspoon | Crushed Red Pepper |
| 6 | cups | Romaine Lettuce; Chopped |
| 1½ | cup | Bean Sprouts |
| ½ | cup | Red Bell Pepper |
Directions
Trim fat from steak. Sprinkle both sides with salt and black pepper.
Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness. Cut steak across grain into thin slices; cut slices into 2 inch pieces. Set aside. Combine vinegar and next 4 ingredients (vinegar through red pepper) in a small bowl. Combine steak, lettuce, bean sprouts, and bell pepper in a large bowl; toss well. Drizzle vinaigrette over salad; toss to coat.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jun 29, 1999, converted by MM_Buster v2.0l.