10-Minute Quick Low-Fat Recipes
Beef Strips with Thai Salad Serve: 2; fat per serving: 9 g Ingredients:
- 1 thick-cut lean steaks (300 g / 12 oz)
- 1/2 tablespoon Thai fish sauce
- 2 tablespoons fresh lime juice
- 1 red chili, seeded and finely chopped
- 1/2 tablespoon light muscovado sugar
- 100 g bag crunchy salad mix
- 25 g / 1 oz carrot, grated
- a handful of beansprouts
- salt and pepper
- Preheat the grill to high.
Season the meat gently.
Grill the meat approximately 3 minutes on each side. - In a bowl, combine the fish sauce, lime juice, chili and sugar.
Stir well until the sugar is fully dissolved. - In another bowl, mix the salad, carrot and beansprouts.
Pour the dressing over and toss until well coated.
Divide the salad between two serving plates. - Using a sharp knife, slice the beef thinly and add to the salad.
Serve immediately.
- 1 tablespoon vegetable oil
- 200 g / 7 oz beef strips
- 1/2 red chili, seeded and finely sliced
- 1 tablespoon oyster sauce
- a handful of basil leaves, to garnish
- plain rice, to serve (optional)
- Heat a wok until smoking hot.
Add in the oil, followed by the beef.
Stir for a few seconds, then stir in the chili.
Cook the beef for 2-3 minutes until it is in light brown, stirring at all time, - Pour the oyster sauce over the beef and cook until heated through.
Make sure the beef is well coated with the sauce. - Garnish with the basil leaves.
If you wish, serve with some plain rice.
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