| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Thai | 4 | Servings | |
INGREDIENTS
| 12 | oz | Boneless top round beef steak, 1 in. thick; trimmed of fat |
| 8 | c | Loosely packed mixed salad greens |
| 1 | c | Cucumber; thinly sliced |
| 1 | c | Radishes; thinly sliced |
| 1/2 | c | Scallions; thinly sliced |
| 1/2 | c | Cilantro; chopped |
| Lime Dressing: | ||
| 1/2 | c | Fat-free, reduced-sodium chicken broth |
| 2 | tb | Fresh lime juice |
| 1 | Pc ginger, 1 1/2×1 inch; peeled and chopped | |
| 1 | ts | Vegetable oil |
| 1 | lg | Garlic clove; peeled |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1/2 | ts | Hot pepper sauce |
INSTRUCTIONS
Heat broiler and broiler-pan rack or BBQ grill. Broil or grill steak 4-6 inches from heat source, 5-7 minutes per side for rare, 7-9 minutes per side for medium and 9-11 minutes per side for well done. Remove to cutting board; let atand about 5 minutes. Meanwhile place lettuce, cucumber, radishes, scallions and cilantro in large bowl, and put Dressing ingredients in a blender or food processor and process until smooth. Cut steak in thin slices across the grain; add to bowl. Pour dressing over salad. Toss to mix and coat. Posted to EAT-L Digest 22 Jul 96 Date: Tue, 23 Jul 1996 10:41:07 -0400 From: Carol Taillon <taillon@ACCESS.MOUNTAIN.NET>
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