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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thai-Style Steak Salad

Source: dLife

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

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 7.0 Fat, 0.3 Vegetables, 0.1 Fruits, 3.2 Meat, 0.2 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
0.3333 cup fresh lime juice 1.5
1 1/2 tbsp brown sugar 1.0
1 tbsp fresh ginger root 1.0
1 tbsp fish sauce 1.0
1 tsp chili paste 1.0
1 each cooking spray 1.5
1 1/2 lb flank steak 1.0
1 tbsp black pepper 3.0
3 cup fresh watercress, chopped 1.0
1 cup fresh red cabbage, chopped 8.0
8 oz fresh basil leaves 8.0
8 oz fresh mint 4.0
4 oz fresh cilantro 0.5
0 1/2 each fresh carrots 2.0
2 tbsp dry roasted unsalted peanuts

Directions

Whisk together lime juice, brown sugar, ginger, fish sauce, and chile paste.
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.
Combine watercress, cabbage, basil, mint, cilantro, and carrots. Toss with the rest of the dressing and top with steak and peanuts.