1 pound beef tenderloin trimmed of any fat (2 small filet steaks)
2 tablespoons fresh lime juice
2 tablespoons fish sauce
3 tablespoons rice vinegar
2 tablespoons brown sugar
1 clove garlic, pressed or minced
¼ teaspoon Chinese or Thai Chili Sauce
8 cups chopped Romaine lettuce
1 cup thinly sliced red onion
1 cup thinly sliced red bell pepper
1 small cucumber peeled and thinly sliced
½ cup shredded carrot
1/3 cup thinly sliced green onion
½ jalapeno pepper seeded and chopped – optional
1-cup cilantro springs
1-cup chopped fresh mint
1-cup shredded basil leaves
1. Lightly spray grill rack with cooking spray. Prepare grill, i.e. light barbecue or cools and heat to medium-high to high heat. Grill steaks for 5-6 minutes per side, until medium rare. Remove meat from grill, cover and let stand 10 minutes.
2. Using a very sharp knife cut meat on the diagonal across the grain into thin slices.
3. Combine lime juice with fish sauce, sugar, jalepeno, garlic and chili paste in large salad bowl. Add beef, lettuce, onion, bell pepper, sliced green onions, cucumber, carrot and jalepeno pepper if using. Gently toss together ingredients until well combined.
4. Add cilantro, mint and basil, toss together gently with rest of ingredients and serve.
Yield 6 servings each at approximately 229 calories; 6.4 grams total fat; 0.3 gram saturated fat; 51 milligrams cholesterol; 23 grams carbohydrate; 6.7 grams dietary fiber; 76 milligrams sodium.
Traditional Recipe: 330 calories; 19.5 grams fat vs. 229 calories and 6.4 grams fat.