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Every week Self Magazine sends a recipe for the week. This one looked so good we just had to share.  It’s a Thai Beef Salad for Two!  The preparation seems pretty simple, and it simply looks to die for.  The best part is that it’s low in calories and high in protein, so it’s the perfect summer dinner.

Hollywood Thai Beef Salad, Serves 2

The meal (per serving) contains: 482, 12.5 g fat (3.1 g saturated), 68.4 g carbs, 4.6 g fiber, and 24.2 g protein.

INGREDIENTS

Marinade

1 cup low-sodium soy sauce
1/2 cup honey
6 tablespoons fish sauce (found in Asian markets)
2 tablespoons fresh orange juice
1 tablespoon cilantro
1 tablespoon mint leaves
1 tablespoon fresh lime juice
1 Thai (or serrano) chile
2 1/2 cloves garlic
1 1/2-inch piece ginger, peeled and sliced

Salad

6 oz. flank steak
2 cups Asian vermicelli noodles
1/4 diced tomato
2 tablespoons enoki mushrooms (found in Asian markets)
1/8 cup thinly sliced red onion
10-12 grapefruit segments
8 cilantro sprigs
4 mint sprigs

Dressing

1/4 cup fresh lime juice
1/4 cup soy sauce
2 tablespoons fresh orange juice
2 tablespoons dark sesame oil
2 1/4 teaspoons fish sauce
1 Thai (or serrano) chile, seeded and minced
1 1/2 cloves garlic
1 1-inch piece ginger, peeled and chopped

PREPARATION

For marinade
Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. 

Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.

For dressing
Mix all ingredients in blender until combined.

To assemble salad
Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.

Source: Recipe & Photo, Self Magazine Recipe of The Week