Happy Monday everyone! I hope you had a fabulous weekend. I spent mine with Anne and family. It was very low-key. I made blueberry pancakes on Sunday for breakfast and we BBQ’d pork chops for dinner, YUM! Today I have my friend Jessica from Noguchi Designs here for you. I first met her through a sewing group on Facebook and we learned that we have a lot in common and have become fast friends. She is sharing a fabulous recipe with you today. Make sure you check out her facebook and blog – she is wonderful, and I will tell you more about that next week!
This is really good, not spicy at all, Gluten & Dairy free!
Yum Yum Yum
This feeds my family of 6
4 Steaks of your choice 1in think
Spring Mix Salad
1 English Cucumber, halved & sliced
6 Cherry Tomatoes, quartered
4 Sweet Mini Peppers, seeded and sliced
1/8 of an Onion of your choice, thinly sliced
4 Big Limes, juice 3, half and slice 1
1pk/cup Fresh Mint Leaves, rough chop
1cup/handful Fresh Cilantro, rough chop
1pk Lemongrass, cut into 1in pieces
1tbs Sweet Chili Sauce
1/3 cup Fish Sauce
1tbs Sesame Oil
1/4 cup Olive/Veggie Oil
In a large bowl combine-
Cucumber, Tomatoes, Peppers, Onion, Lime, Mint, Cilantro, Lemongrass, Sugar, Chili Sauce, Fish Sauce, Sesame Oil, Olive/Veggie Oil
Let your 3yo daughter stir 😉
In a hot pan-
Cook Steaks until medium, don’t over cook
Slice into thin strips, combine steak and juices into the Veggie/Sauce bowl
Cover and refrigerate 3 hours
When it’s time to serve-
Chop Romaine and mix with Spring Greens
Pull out Lime slices and Lemongrass pieces from Steak/Veggie bowl
Mix Steak/Veggie mixture well, serve over lettuce mixture, spoon sauce over as a dressing
Yummy!! Going to have to try this!! Thanks Jessica!
This looks delicious, Jessica! And it’s low carb, too, if I use splenda — thanks for sharing!
Oh yum!! Always looking for something new for dinner. Thanks for sharing!
Great sounding, and great looking! Thanks for including a food post!