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| Weight Watchers New Complete Cookbook Page 74 (Points Value 4) | |||||
| Ingredients: | |||||
| 3 Tbs | Lime Juice | ||||
| 1 Tbs | Sugar | ||||
| 2 Tsp | Asian Fish Sauce | ||||
| 1/2 Tsp | Thai Red Curry Paste | ||||
| 3/4 Lb | Thinly Sliced Roast Beef, Cut Into Thin Strips | ||||
| 1 Sm | Carrot, Grated | ||||
| 1/2 Sm | Red Bell Pepper, Diced | ||||
| 2 Mini | (Persian) Cucumbers, Thinly Sliced | ||||
| 1/3 Cup | Cilantro, Fresh; Chopped | ||||
| 1/4 Cup | Mint, Fresh, Chopped | ||||
| 6 Lg | Boston Lettuce Leaves | ||||
| 1/4 Cup | Unsalted Peanuts, Chopped | ||||
| 1 | Lime, Cut in Wedges | ||||
| Directions: | |||||
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1. Whisk together lime juice, sugar, fish sauce, and curry past in small bowl until sugar is dissolved.
2. Toss together roast beef, carrot, bell pepper, tomato, onion, cucumbers, cilantro, and mint in large bowl. Add lime juice mixture, toss until mixed well. 3. Place 1 lettuce leaf on each of 6 plates and top each with about 3/4 cup of roast beef mixture. Sprinkle evenly with peanuts and serve with lime wedges. |
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