Thai Beef Salad

Serves 4 / Prep tip: Works great with leftover cooked steak; just toss with the marinade and heat to warm through. Ingredient tip: Fish sauce can be found in the Asian section of most markets. Serving tip: Serve with a cup of creamy tomato bisque and whole-grain bread.

2 serrano peppers, seeded
1½ teaspoons chopped garlic
1 2-inch piece fresh ginger, peeled
¼ cup low-sodium tamari
¼ cup low-sodium fish sauce
¼ cup honey
½ cup fresh cilantro leaves, plus more for garnish
¼ cup fresh lime juice
½ teaspoon toasted sesame oil
1 large head butter lettuce, leaves separated
1 small cucumber, peeled, seeded, and sliced
4 green onions, thinly sliced (include some green tops)
2 small tomatoes, cut into eighths
1 tablespoon sesame or canola oil
12 ounces flank steak, cut across the grain into ¼-inch slices

1. In a blender or food processor, combine peppers, garlic, and ginger; pulse until finely chopped. Add tamari, fish sauce, honey, cilantro leaves, and lime juice; process until well combined. Pour ⅓ cup into a glass jar with a tight lid and add toasted sesame oil. Shake to mix well. (Reserve remaining tamari mixture.)
2. In a medium bowl, combine lettuce, cucumber, and green onions. Drizzle with enough dressing (from jar) to lightly coat leaves; toss gently to mix. Divide salad among serving plates and arrange tomato wedges on each.
3. Heat oil over medium-high heat in a medium skillet and sauté steak strips for 1 minute per side. Pour in reserved tamari mixture and heat through. Remove warm steak strips and place on salad mixture. Garnish with cilantro sprigs.

PER SERVING: 229 cal, 43% fat cal, 11g fat, 3g sat fat, 35mg chol, 20g protein, 13g carb, 2g fiber, 615mg sodium