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Thai-Style Steak Salad
Source: dLife

Thin slices of flank steak with a sweet citrus dressing over a fresh herb salad.

Rating:
Prep Time: 10 minutes
Cook Time: 12 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 227.1
Total Carbs 7.1 g
Dietary Fiber 1.0 g
Sugars 4.2 g
Total Fat 7.0 g
Saturated Fat 2.7 g
Unsaturated Fat 0.4 g
Potassium 585.6 mg
Protein 28.8 g
Sodium 343.8 mg
Dietary Exchanges
, 1/2 Vegetables , 3 1/2 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0.3333 cup  fresh lime juice
1 1/2 tbsp  brown sugar
1 tbsp  fresh ginger root
1 tbsp  fish sauce
1 tsp  chili paste
1 each  cooking spray
1 1/2 lb  flank steak
1 tbsp  black pepper
3 cup  fresh watercress, chopped
1 cup  fresh red cabbage, chopped
8 oz  fresh basil leaves
8 oz  fresh mint
4 oz  fresh cilantro
0 1/2 each  fresh carrots
2 tbsp  dry roasted unsalted peanuts
Directions
  1. Whisk together lime juice, brown sugar, ginger, fish sauce, and chile paste.
  2. Heat a cooking spray coated frying pan over medium-high heat. Season both sides of steak with pepper. Cook steak 6 minutes per side or until preferred degree of doneness. Take steak out of pan and let rest on a cutting board, tented with foil for 5 minutes. Slice steak diagonally across grain into thin pieces. Put steak in a bowl and toss with half the dressing.
  3. Combine watercress, cabbage, basil, mint, cilantro, and carrots. Toss with the rest of the dressing and top with steak and peanuts.

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