Steak is marinated in a dressing that sings with bright, zingy, thai flavors, then seared and served in crisp lettuce cups in our beefed-up riff on the classic laotian salad, larb gai.
1.5 pound Flank or skirt steak, cut in 1/2 lengthwise
1 tablespoon Oil
1 cup Head butter lettuce, separated into lettuce
1 Large carrot, julienned
1 Large red bell pepper, julienned
Fresh mint
Fresh basil
Fresh Cilantro
0.5 cup Tamari or soy sauce
1 tablespoon Fish sauce
1 tablespoon Fresh lime juice
2 Garlic Cloves
0.25 cup Fresh Cilantro Finely Chopped
3 Green onions, finely minced
Nutrition value
227
calories per serving
4 g Fat11 g Protein30 g Carbs7 g FiberOther
Current Totals
4 g Fat
11 g Protein
30 g Carbs
7 g Fiber
MacroNutrients
Carbs
30 g
Protein
11 g
Fiber
7 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
113 mg
Iron
4 mg
Vitamin A
1829 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
86 mcg
Vitamin B12
0 mcg
Vitamin C
73 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
73 mg
Manganese
1 mg
Phosphorus
120 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
