Thai Grilled Beef With String Beans

Tonight's dinner was another contest recipe that I've been hearing about from my coworker for a little while and dying to try. It was awesome! Husband loved the beef and I loved it all. I was expecting a very different flavor but was very pleasantly surprised. We were generous with the lime which I think made all the difference. We also used the serrano chile rather than the chili paste and green onions instead of scallions. We used a grill pan to cook the steak and it turned out perfectly done. We will be making this again and hopefully soon. 5 out of 5 stars.

Source: Cindy Heiner, West Jordan, UT

Serves: 4

Ingredients

• 1½ lbs. flank steak
• 1 teaspoons extra virgin olive oil
• ¼ c fresh lime juice
• 1 tablespoons Asian fish sauce
• ¼ teaspoons (or more) chili paste or 1 teaspoon seeded, minced serrano chile
• ¼ teaspoons sugar substitute
• 1 c coarsely chopped cilantro
• ½ c thinly sliced scallions
• 1 pounds green beans trimmed
• salt and freshly ground black pepper

Directions

1. Heat grill or grill pan to high. Rub steak on both sides with 1 teaspoon oil and season with salt and pepper. Grill until desired doneness. Four minutes on each side for med. rare. Remove from heat and set on cutting board for 5 minutes.
2. Whisk together lime juice, fish sauce, chili paste, sugar substitute, cilantro, and scallions into a large mixing bowl.
3. Heat a saucepan of salted water until boiling. Add beans until cooked- crisp and tender, about 3 minutes. Drain.
4. Thinly slice meat across the grain. Toss with lime juice mixture, adding any meat juices that have accumulated on the cutting board. Add beans, toss, and serve.
5. Makes 4 servings.
6. Number of Servings: 4

Amount Per Serving

Calories: 319.6

Fat: 13.9g

Sodium: 530mg

Carbohydrate: 10g

Fiber: 3g

Protein: 38g