Thai Beef Salad

• 12.00 oz (85.000g)    top round steak
• 3.00 Tbsp (14.000g)    lime juice
• 2.00 tbsp (16.000g)    low-sodium soy sauce
• 1.00 Tbsp (13.500g)    olive oil
• 2.00 packets (1.000g)    Splenda®
• 1.00 tsp (2.800g)    garlic
• 1.50 Tbsp minced (6.000g)    ginger
• 1.00 tsp (2.000g)    curry powder
• 1.00 tsp (1.800g)    cayenne pepper
• 4.00 cup(s) shredded (47.000g)    romaine lettuce
• 1.00 medium (119.000g)    orange bell pepper(s)
• 1.00 tbsp (6.000g)    green onion
• 0.50 cup (4.000g)    cilantro
• 0.50 cup finely chopped (42.200g)    basil, fresh

Beef

1. Place beef in large zipper bag.
2. In a bowl, mix lime juice, soy sauce, olive oil, Splenda®, garlic, ginger, curry, and cayenne and pour half of mixture over beef. Refrigerate and marinate overnight.
3. Refrigerate remaining marinade.
4. Coat a skillet with cooking spray and cook beef (to desired temperature) over medium-high heat. Let rest and slice thinly.

Salad

In a bowl, toss lettuce, bell pepper, green onion, cilantro, and basil with remaining marinade.

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