Thai Beef Salad

Ingredients

• 1/4 pound flank steak - can also use chicken or go vegetarian
• 1 1/2 tbsp lime juice - fresh squeezed
• 4 tsp cilantro - chopped
• 1/2 clove garlic - minced
• 1 1/2 tsp honey
• 1 1/2 tsp Thai fish sauce - if gluten-free make sure the brand of choice is gf
• 1 1/2 tsp chili paste - if gluten-free make sure brand of choice is gf
• 1/4 cup green onion - thin sliced
• 1/4 cup carrot - shredded
• 1/4 cup snap peas - sliced
• 1/4 cucumber - peeled and thinly sliced
• 1 1/2 cups romaine lettuce
• 1 1/2 tsp rice vinegar
• 1 1/2 tsp sesame oil
• 3/4 tsp olive oil

Instructions

1. Put lime juice, cilantro, honey, fish sauce, chili paste, and garlic in a bowl and stir. Pour marinade into a heavy-duty, large ziplock baggie and add meat. Shake bag after sealed and put in fridge for at least 2 hours.
2. Heat grill and cook meat to the desired doneness (you can also broil or pan-cook the meat).
3. Thinly slice cooked meat.
4. Combine all salad ingredients in a large bowl and stir. Place salad on plates and top with sliced meat.

Nutrition (per serving)