Thai Beef Salad with Mint

Heat a charcoal or gas grill or a broiler to medium-high; the rack should be about four inches from the heat source. Grill or broil the beef until medium-rare, about five to 10 minutes; set it aside to cool. Toss the lettuce with the mint, onion, and cucumber. Combine all remaining ingredients with one tablespoon of water—the mixture will be thin—and toss the greens with this dressing. Transfer the greens to a platter, reserving the dressing. Thinly slice the beef, reserving its juice; combine the juice with the remaining dressing. Lay the slices of beef over the salad, drizzle the dressing over all. Serves four.

CALORIES PER SERVING: 170
CARBS: 8 G
PROTEIN: 21 G
FAT: 6 G


This recipe comes from Mark Bittman, avid home cook and author of "How to Cook Everything" and "Food Matters". He shares his cooking philosophy—and explains how to create healthy, tasty, and simple meals that will help you run your best.