Cook Without Book

                        Ingredients 1/3 cup   lime juice 2 tablespoons   fish sauce 2 tablespoons   sugar 1/4 cup   chopped fresh mint, divided 1 pound   flank steak, trimmed 1/2 cup   shredded carrot 1 cup   thinly sliced red onion 1  small cucumber, peeled, halved lengthwise and thinly sliced 1  cup red bell pepper, cut into strips 1/2  minced jalapeño pepper 1/4 cup   coarsely chopped unsalted, dry-roasted peanuts 4 cups   trimmed watercress or arugula Preparation 1. Combine the lime juice, fish sauce, sugar, and half the chopped fresh mint in a small bowl. Spoon 2 tablespoons of the dressing onto the flank steak; turn the steak over to coat both sides. 2. Broil steak 7 minutes per side, depending on thickness, until it achieves desired doneness. Let the steak stand 5 minutes; cut on a diagonal into very thin slices. 3. While steak cooks,...

             Ingredients 3 tablespoons   fresh lime juice 3 tablespoons   rice vinegar 2 tablespoons   fish sauce 1 tablespoon   water 1 tablespoon   creamy peanut butter 1 teaspoon   chile paste with garlic 1  garlic clove, minced 6 cups   shredded napa (Chinese) cabbage 2 cups   shredded red cabbage 1 cup   red bell pepper strips 1 cup   shredded carrot 2 tablespoons   chopped dry-roasted peanuts 1 tablespoon   chopped fresh cilantro 1 tablespoon   chopped fresh mint Preparation Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour. Stir in the peanuts, cilantro, and mint just before serving. Nutritional Information Calories per serving: 66 Calories from fat: 34% Fat per serving: 2.5g Saturated fat per serving: 0.4g ...