1 pound beef steak, rib eye, flank, grilled medium-rare (or to your taste) **
¼ c. chicken broth
3 T fish sauce
3 T. fresh lime juice
2 t. sugar
2 t (or to taste) coarsely ground red chili flakes
2 T. finely sliced shallots
2 green onions, thinly sliced
A handful of cilantro leaves, coarsely chopped
A handful of fresh mint, coarsely chopped.
Thickly slice the beef across the grain into bite-sized strips, about 2 inches long and set aside
In a medium sauce pan, bring the chicken broth to a gentle boil over medium heat. Add the beef and stir to warm, no longer than a minute. Remove from heat and transfer to a bowl.
Add remaining ingredients and toss well to mix. To serve heap into center of deep serving plate and drizzle with sauce.
Accompany with lettuce, cucumbers and tomatoes for a lovely salad or serve over sticky rice for a main entrée.
** Marinate steak in: 2 T. soy sauce, 1 T. fish sauce and 1 t. sugar for 1 hour prior to grilling**
Prep 15 minutes Cook 20 minutes Serves four
1 ½ cups whole wheat penne pasta
6 T. lime juice
2 T. olive oil
1 t. ground cumin
1 t. chili powder
½ t. garlic powder
1 Pd pork tenderloin, trimmed and thinly sliced (can also be done with chicken, beef, or even tofu)
1 yellow bell pepper, thinly sliced
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 medium onion, cut into thin wedges
1 small carrot, shredded
1 (4oz) can of green chilies, drained and chopped (optional)
1 medium zucchini, cut in half and then sliced
Cook the penne according to package instructions. Drain and set aside.
Combine 2 T. of the lime juice and, 1 T. of the olive oil, the cumin, chili powder, and garlic powder in a small bowl. Add the pork and toss to coat. Heat the remaining 1T. of olive oil in a large non stick skillet over medium-high heat. Add the pork mixture and cook, stirring occasionally until pork is browned, about 2 to 3 minutes.
Add bell peppers, onion, carrot, and chilies, if desired, stirring constantly until the vegetables and crisp tender, about 2-3minutes. Add zucchini and the remaining 4 T. of lime juice and cook until the zucchini is crisp tender, about 2 minutes. Add to the penne and stir to coat.
Per serving (2 ½ cups) – 403 calories, 13 g. fat, 3 g. Sat. Fat, 0 g. trans. fat, 75 mg chol, 149 mg sodium, 43 g. carbs, 7 g. fibers 32 g, protein, 799 mg calc.
1 large onion, chopped
6 red peppers (roasted* and then coarsely chopped)
5 ml/1 t olive oil
1 garlic clove, chopped
1 small red chili (I used red pepper flakes instead to control the spiciness)
45 ml- 3 T, tomato puree (or tomato paste)
900 ml/1 ½ pints/ 3 ¼ c low sodium chicken stock
Finely grated lime rind and the juice of 1 lime
Salt and pepper to taste
Low fat Sour cream
*Roast the peppers (half and clean, rub each with olive oil and roast in a medium/350 oven for about 40 minutes. Skins should have some charring when done. Remove from baking sheet and place them in a paper sack for 10 minutes. Carefully remove the skins and set aside.
Cook the onion and peppers gently in oil for about five minutes, stirring occasionally.
Stir in the garlic, chili and tomato puree (paste). Add half the stock, then bring to a boil. Turn down the heat and simmer, covered, for about 10 minutes.
Cool slightly and then puree in a food processor or blender. Return to the pan and add the remaining stock, the lime rind and juice, and salt and pepper.
Bring soup back to a boil, then immediately serve, garnish with lime zest and sour cream.
Calories 66, pro -2.2 g, carb-12.5 g, fats-11 g, chol-0 mg, fiber-2.8 g, calcium- 2.5, sodium-24 mg.