Weight Watchers Spicy Thai Beef Salad With Herbs 4 Points Per Se Recipes

NO-COOK THAI-BEEF SALAD

Steps:

• To make dressing, whisk together lime juice, brown sugar, fish sauce, and curry paste in small bowl.
• Toss together roast beef, bell pepper, tomatoes, onion, cucumber, cilantro, and mint in large bowl. Add dressing and toss to mix well.
• Place lettuce on platter and top with roast beef mixture. Sprinkle evenly with peanuts and serve with lime wedges.
• Serving size: 1/6 of salad

WEIGHT WATCHERS SPICY THAI BEEF SALAD WITH HERBS 4 POINTS PER SE

Steps:

• in a small bowl whisk the ingredients together for the dressing together and set aside.
• place the mangetout in a heatproof bowl and pour boiling wtaer over, drainw ell after 5 minutes. arrange mangetout salad leaves, red onion and most o the herbs on a serving platter, set aside.
• menawhile season the steak with grounds salt and black pepper heat nonstick pan with low fat cooking spray and fry the steak for a minute or two each side until done to your liking place on a warm plate to rest for 2 minutes.
• cook the jasmine rice according to packet instructions.
• slice steak into thin strips arrange on top of salad the pour the dressingover and garnish with remaining herbs, serve with rice.

THAI BEEF SALAD WITH GRILLED SIRLOIN

Steps:

• Place the steak in a zip-close plastic bag. Add the garlic and 3 tablespoons of the soy sauce. Refrigerate at least 1 hour or up to 4 hours.
• To make the dressing, whisk together the remaining 1 tablespoon soy sauce, the lime juice, fish sauce, and sugar in a bowl; set aside.
• Spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
• Place the steak on the grill rack. Grill, covered, until an instant-read thermometer inserted in the side of the steak registers 145°F for medium, about 5 minutes on each side. Transfer to a cutting board; let stand about 10 minutes.
• Thinly slice the steak across the grain. Toss together the salad blend, cucumber, mango, radishes, mint, and cilantro in a large bowl. Drizzle with the dressing; toss to coat. Transfer the salad to a platter; top with the steak and sprinkle with the peanuts. Yields about 3 slices steak and 2 1⁄2 cups salad per serving.

SPICY THAI BEEF SALAD

Steps:

• Slice the steak into 1 inch pieces about 1/4 inch thick.
• Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
• Heat olive oil over medium heat in a frying pan.
• Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
• Remove from heat and add beef, stirring to cover beef with mushroom mixture.
• Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
• Add this mixture to the beef and mushrooms.
• Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.