Turn leftover roast beef such as from Tuscan Braised Beef (page 172) into a taste adventure by adding Thai-style dressing.

　　

Ingredients

serves 4, 1 cup per serving

　　

Salad

8 Boston lettuce leaves

　　12 ounces cooked beef from Tuscan Braised Beef or other cooked lean roast beef, cut into 1 x 1/2-inch strips

　　1 small cucumber, peeled and diced

　　1/2 small red onion, thinly sliced

　　Pepper to taste

　　

Dressing

2 tablespoons lime juice

　　1 tablespoon sugar

　　1 tablespoon no-salt-added tomato paste

　　1 tablespoon fish sauce

　　1 tablespoon canola or corn oil

　　1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced

　　1/4 teaspoon crushed red pepper flakes

　　1 1/2 tablespoons snipped fresh cilantro (optional)

　　

Step 1

Arrange the lettuce leaves on salad plates.

　　

Step 2

In a medium bowl, stir together the beef, cucumber, and onion. Sprinkle with the pepper.

　　

Step 3

In a small bowl, whisk together the dressing ingredients. Stir into the beef mixture. Arrange on the lettuce. Sprinkle with the cilantro.

　　

Cook’s Tip on Fish Sauce

Step 4

Thin and usually brown, fish sauce is a condiment made from salted, fermented fish, most often anchovies. Its flavor and odor are pungent, so a little goes a long way. Thai fish sauce, nam pla, is milder than its Vietnamese counterpart, nuoc mam or nuoc cham. Check the Asian section of the supermarket for these sauces.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 195

　　

Step 7

Total Fat: 6.0g

　　

Step 8

Saturated: 1.5g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 1.0g

　　

Step 11

Monounsaturated: 3.5g

　　

Step 12

Cholesterol: 48mg

　　

Step 13

Sodium: 482mg

　　

Step 14

Carbohydrates: 8g

　　

Step 15

Fiber: 1g

　　

Step 16

Sugars: 5g

　　

Step 17

Protein: 26g

　　

Step 18

Dietary Exchanges

　　

Step 19

1/2 Carbohydrate

　　

Step 20

3 Lean Meat

　　American Heart Association Quick & Easy Meals