THAI BEEF SALAD

1/2 lb beef flank steak

1/4 cup reduced-sodium soy sauce
2 jalapeno peppers, finely chopped (use gloves and/or scrub hands thoroughly after handling)
2 tbsps packed brown sugar
1 garlic clove, minced
1/2 cup lime juice
6 green onions, thinly sliced
4 carrots, diagonally cut into thin slices
1/2 cup finely chopped fresh cilantro
4 romaine lettuce leaves

Place the steak in a ziptop food storage bag.

In a small bowl combine the soy sauce, jalapeno peppers, brown sugar, and garlic; mix well. Pour mixture over the steak in the bag.  Seal bag securely and turn to coat the steak. Marinate for 2 hours in the refrigerator.

Preheat the broiler.

Drain the steak and discard the marinade.  Place steak on broiler pan and broil 4 inches from the heat for at least 13 minutes then until done to suit your taste.

Remove the steak from the heat and allow to stand for 15 minutes.

Slice the steak in thin strips across the grain.  In a large bowl, toss strips with the lime juice, carrots, green onions, and cilantro.

Serve the salad immediately on the lettuce leaves.

Yield: 4 servings
Per serving: 141 calories, 4g fat (2g saturated), 14 g carbs, 13 g protein *These numbers are with the regular brown sugar. I use 1 tablespoon of Splenda Brown Sugar Blend.