THAI BEEF SALAD with PANSALT®

Ingredients:

1 ½                     Sukiyaki

2 TSP                  Olive oil

¼ CUP                 Fresh lime juice

1 TBSP                 Fish sauce

1 TSP                   Sugar substitute

1 CUP                  Fresh cilantro chopped

1 LBS                   Greenbeans

1 TSP                   PANSALT®

     Freshly ground pepper

Heat grill or grill pan to high. Rub steak on both sides with 1 tsp. of oil and season with PANSALT® and pepper. Grill until desired doneness. About four minutes per side for medium-rare. Remove from heat and set on a cutting board for five minutes.

Whisk together lime juice, fish sauce, sugar substitute, cilantro in a large mixing bowl. Heat saucepan of salted water until boiling. Add beans and cook until crisp-tender for about three minutes then drain. 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.

For more information, visit www.pansalt.ph or contact (02) 531-4881 / 0917-811-SALT (7258).