Servings: 1 Serving
Calories: 341kcal
Ingredients
- ¼ pound flank steak can also use chicken or go vegetarian
Marinade
- 1 ½ tbsp lime juice fresh squeezed
- 4 tsp cilantro chopped
- ½ clove garlic minced
- 1 ½ tsp honey
- 1 ½ tsp Thai fish sauce if gluten-free make sure the brand of choice is gf
- 1 ½ tsp chili paste if gluten-free make sure brand of choice is gf
Salad
- ¼ cup green onion thin sliced
- ¼ cup carrot shredded
- ¼ cup snap peas sliced
- ¼ cucumber peeled and thinly sliced
- 1 ½ cups romaine lettuce
Dressing
- 1 ½ tsp rice vinegar
- 1 ½ tsp sesame oil
- ¾ tsp olive oil
Instructions
- Put lime juice, cilantro, honey, fish sauce, chili paste, and garlic in a bowl and stir. Pour marinade into a heavy-duty, large ziplock baggie and add meat. Shake bag after sealed and put in fridge for at least 2 hours.
- Heat grill and cook meat to the desired doneness (you can also broil or pan-cook the meat).
- Thinly slice cooked meat.
- Combine all salad ingredients in a large bowl and stir. Place salad on plates and top with sliced meat.
Nutrition
Added Sugar: 6g | Serving: 1serving | Calories: 341kcal | Carbohydrates: 25g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Natural Sugar: 9g
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