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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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When my mom started Weight Watchers (WW) she received a wonderful WW cookbook. This recipe is from the Turn Around Program Cookbook. This is 4 servings and each serving is 3 points. Instead of a Serrano chilie I use a jalapeno, and in place of the mint I use cilantro, and replace the ginger with garlic, just for my own taste. But I wanted to post this the way it was written. Ingredients:
3/4 lb flank steak, fat trimmed off |
1/4 teaspoon salt |
1 1/4 cups carrots, shredded |
3 tablespoons soy sauce |
3 tablespoons water |
3 tablespoons lime juice |
1 tablespoon ginger, minced |
1 serrano chili, seeded and chopped |
3 cups romaine lettuce, shredded |
1/2 cucumber, thinly sliced |
1 red bell pepper, seeded and sliced |
3/4 cup fresh mint, chopped |
1/2 cup red onion, thinly sliced |
Directions:
1. Grill steak until it has an internal temperature of 145°F for medium-rare.
2. Let steak stand for 5 minute before slicing thinly against the grain.
3. Place 1/4 cup carrot,soy sauce, water, lime juice, ginger, and chilie in a food processor and process until carrots and chilie are very finely minced.
4. Mix together remaining carrots, steak, lettuce, cucumber, bell pepper, mint and onion.
5. Add processed dressing and serve.
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