Southeast Asian Beef and Noodle Salad
(Makes 4 servings)
|6||ounces (180 g) Chinese noodles|
|1/2||teaspoon (2.5 ml) sesame oil|
|1||pound (480 g) sirloin steak, all fat removed|
|4||cups (220 g) shredded romaine lettuce|
|1/4||cup (60 ml) fresh mint, chopped|
|1/4||cup (60 ml) fresh cilantro, chopped|
|1/4||cup (60 ml) fresh basil, chopped|
|1/4||cup (60 ml) fresh flat leaf parsley, chopped|
|1||English cucumber, seeded, sliced very thin|
|1||tablespoon (15 ml) low sodium soy sauce|
|2||cloves garlic, minced|
|2||tablespoons (30 ml) Asian fish sauce|
|1/4||cup (60 ml) fresh lime juice|
|1/4||cup (60 ml ) water|
|1/8||teaspoon (0.6 ml) sugar substitute|
|1/4||teaspoon (1.25 ml) dried hot red pepper flakes|
- Cook the noodles in boiling water according to package directions until done. Drain well and run under cold water to stop cooking. Toss with sesame oil and set aside.
- Place the meat in a heated ridged pan and grill until cooked. Transfer to a cutting board and let stand 10 minutes. Slice very thin.
- Divide the lettuce between 4 plates. Top with 1/4 of each of the herbs and toss.
- To make the sauce: Combine the soy sauce, garlic, fish sauce, lime juice, water, sugar substitute, and pepper flakes in a small bowl and whisk until emulsified. Drizzle 1/3 over the steak , 1/3 over the noodles, and 1/3 over the salad and herbs. Toss to coat each. Place 1/4 of the noodles on top of each plate of greens. Top with steak slices. Surround each plate with cucumber slices. Serve immediately.
|Per serving:||346 calories (22% calories from fat), 33 g protein, 9 g total fat (2.8 g saturated fat), 37 g carbohydrates, 7 g dietary fiber, 77 mg cholesterol, 897 mg sodium|
|Diabetic exchanges:||3 lean meat, 2 1/2 carbohydrate (2 bread/starch, 1 vegetable)|