Prep Time

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Serves: 4
Serving Size: 3 oz steak, 1 cup 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



  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.


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

Additional Notes