| 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>
A Message from our Provider:
“Shock your mom – go to church”