|2 servings||calories per servings 420||protein serving 33 g||carbs per serving 16 g||total fat per serving 25 g|
The herbaceous combination of cilantro and mint with sweetness from raw sugar, spicy red pepper flakes and salty tamari is a classic move in Thai-style dishes like this one. Zesting the lime means that you get its full flavor without any acidity, though there’s plenty of wedges left at the end to squeeze over the dish to your liking. Crushed peanuts add a crunchy contrast to the tender beef and carrot ribbons, as well as pleasant nutty-sweet notes.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||16 g|
|Dietary Fiber||4 g|
In a bowl, toss beef with 1 teaspoon cooking oil and 1/4 teaspoon kosher salt.
MISE EN PLACE
• Peel, halve and thinly slice shallot.
• Peel and mince garlic clove.
• Zest and halve lime. Cut 1 half into wedges; juice remaining half.
• Discard any tough arugula stems.
• Peel carrot. Using the peeler, shave strips of carrot.
• Pick cilantro.
• Pick and thinly slice mint leaves.
In a large bowl, whisk together shallot, garlic, 1 tablespoon olive oil, lime juice, tamari, sugar and red pepper (using the full amount of pepper will yield a somewhat spicy dish; use less if you prefer).
Place a skillet over medium-high heat. When skillet is hot, add beef in a single layer. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip beef. Cook, stirring, until beef is browned on all sides, 1-2 minutes.
• Add to shallot dressing. Toss to coat. Let stand 3-5 minutes.
Toss in arugula, carrot, cilantro, mint and lime zest.
• Divide salad between 2 plates.
• Top with peanuts.
• Serve with lime wedges, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...