Pie Weekend is still haunting me, and this coming weekend I'm having Palm Sunday dinner with Nancy and her family. There should be all kinds of high calorie foods there. In fact, I'm supposed to bring cupcakes. So, I'm trying to be careful with my meals right now. Often, when I've had delicious fatty foods, my body clamors for MORE whipped cream, MORE chocolate or MORE cheese. It doesn't want the party to end. So that part of me was sent off to a little room in my brain, where the word "Rehab" is written on the door. Like Britney Spears, there is always the possibility that it will bolt from Rehab, sans panties, seeking out cream pies. But for now, it's going with the program.
One of my favorite low calorie meals is Asian salad. I enjoy the tangy, sweet and sour flavors of the oil free dressings on these types of salads. My favorite version of this type of meal is the terrific Vietnamese Chicken Salad from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid. But, I rarely cook beef, so I decided to try this Thai Beef Salad from Sunset magazine for a change of pace. It's low in calories, and the dressing is very good. But, my favorite is still the Alford recipe. You can use leftover steak, but I also think shrimp or grilled mushrooms would be good too.
Thai Beef Salad
2 steaks (about 10 oz. & 1 inch thick
1/2 tsp salt
1-1/2 tsp. Asian chili sauce with garlic
1/4 cup lime juice
2 tsp. each light brown sugar and fish sauce
1 cucumber, halved, seeded and sliced thin
4 cups salad greens
1/2 cup each fresh mint, cilantro, and basil, chopped roughly
1/4 cup chopped peanuts
Preheat broiler with oven rack about 4 inches from heat. Pat the steaks dry and sprinkle the salt on both sides. Rub each with about 1/2 tsp. chili garlic sauce.
Place the steaks on a baking sheet and broil on each side for about 4 minutes. Set aside to rest.
Whisk together the lime juice, sugar, fish sauce and remaining 1/2 tsp. chili garlic sauce.
Toss the cucumbers, greens, and mint tother in a large bowl with 1/2 of the dressing. Divide the salad among 4 plates. Cut the steaks into 1/4 inch slices and arrange them on the salads. Drizzle the remainder of the dressing over the salads. Sprinkle the peanuts and serve.
Per serving: 373 calories