Nothing says summer like a warm, tangy salad. This week’s recipe is a refreshingly spicy Asian salad courtesy of the American Cancer Society. Beef can be part of a healthy, well-rounded diet. And don’t forget to check out our guide, “Eating Well, Recession Style,” for tips on maximizing your dollar at the supermarket.
Asian Beef Salad
1 pound sirloin steak, trimmed of excess fat (can substitute chicken or shrimp)
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon granulated sugar
½ teaspoon chili paste
1 cucumber, peeled, seeded, quartered lengthwise, and thinly sliced
¼ red onion, thinly sliced
1 cup halved grape tomatoes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 scallions, thinly sliced
2 tablespoons chopped roasted peanuts
Preheat a lightly oiled grill to medium-high.
Grill steak for 7 to 10 minutes per side for medium-rare. Remove from grill and let rest for 5 minutes before slicing into thin strips.
Meanwhile, in a serving bowl, combine lime juice, fish sauce, soy sauce, sugar, and chili paste.
Add steak and toss to coat. Add cucumber, onion, tomatoes, cilantro, mint, and scallions and gently toss to combine. Sprinkle with peanuts.