When I went to the market, I found a cow’s waist that had not been marinated. Be careful with high amounts of sodium in some of them. I also noted that the chicken had been marinated. The same problem applies to this. Dry scrub is easy to make and you control sodium. While steak grills, it’s also easy to bake your flour and vegetables – in this case, sweet potatoes and fresh asparagus.
2 cloves garlic, minced
1/2 tablespoon (7.5 ml) Thai fish sauce
1/2 teaspoon (2.5 ml) dark sesame oil
1/4 packet sugar substitute
3/4 pound (360 g) flank steak
1/4 cup (60 ml) water
3 cloves garlic, minced
2 tablespoons (30 ml) Thai fish sauce
2 tablespoons (30 ml) fresh lime juice
1/2 packet sugar substitute
1/8 teaspoon (.6 ml) crushed red pepper flakes or to taste
3 ounces (90 g) rice-stick noodles
1/2 English cucumber, 4 ounces (120 g), halved lengthwise and thinly sliced
4 cups (224 g) mixed greens, washed and crisped
1/4 cup (10 g) chopped fresh mint
1/2 cup (21 g) chopped fresh basil
1 tablespoon (15 ml) chopped dry-roasted peanuts
Combine the ingredients for the marinade and place in a shallow bowl. Add the flank steak, cover, and marinate in the refrigerator for 4 hours, or over night, turning once.
Light the grill or preheat the broiler.
To make the sauce, place the water, garlic, fish sauce, lime juice, sugar substitute, and red pepper flakes in a food processor or blender. Pulse until well combined; set aside.
In a deep bowl, place the noodles. Enter into warm water and soak for about 10 minutes. Drain and then boil in fresh water to cover for 2 to 4 minutes, until cooked through. Rinse with cold water, and drain again. Set aside.
Remove the steak from the marinade. Value the meat in cross-pattern and bake until cooked, about 10 minutes per side for medium. Transfer steak to a carving board and let rest 10 minutes before slicing into very thin slices on a diagonal.
To assemble the salads, divide the greens, cucumber, and herbs between 4 dinner plates. Mound the noodles in the center of each plate and top with an equal portion of steak slices.
Garnish each serving with 1/4 of the chopped peanuts.
Per Serving: 251 calories (30% calories from fat), 21 g protein, 8 g total fat (3.2 g saturated fat), 23 g carbohydrate, 2 g dietary fiber, 44 mg cholesterol, 811 mg sodium*
Diabetic Exchanges: 2 1/2 lean protein, 1 carbohydrate (1 bread/starch), 1 vegetable
* If you are on a sodium-restricted diet, you will need to limit your sodium intake the rest of the day.
Thai Grilled Steak Salad with Rice Noodles
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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