Thai Grilled Beef with String Beans

Years ago my mother borrowed one of my South Beach Diet cookbooks from me.  One night, she called and told me she'd made the best meal, but it wasn't something that was marked up on the book.  In other words, I'd never made it before!  Mama asked if I'd like her to mark the recipe with a post-it so I could try the dish sometime.  I declined, but asked her to write a note on the page, so I'd know it was a hit.  Now, just shy of six weeks post-partum from Baby #2, I'm hitting my SBD cookbooks pretty hard.  I came across Mama's note and put this on the menu plan...and I'm so glad I did!  This was a huge hit with the whole family!

1 1/2 pounds flank steak

2 teaspoons olive oil

1/4 cup lime juice

1 tablespoon Asian fish sauce

1/4 teaspoon chili paste, or 1 teaspoon seeded, minced serrano chile

1 teaspoon granular sugar substitute

1 cup coarsely chopped fresh cilantro

1/2 cup thinly sliced scallions

1 pound fresh green beans, trimmed

salt and pepper to taste

Heat grill or grill pan to high.  Heat a large sauce pan of salted water to boiling.

Rub steak on both sides with olive oil and season with salt and pepper.  Grill until desired doneness, about 4 minutes per side for medium-rare.  Remove from heat and place on a cutting board to rest 5 minutes.

In a large bowl, whisk together lime juice, fish sauce, chili paste, sugar substitiute, cilantro, and scallions.  Set aside.

While steak is resting, add beans and cook until crisp-tender, about 3 minutes.  Drain.

Thinly slice meat across the grain.  Toss with lime juice mixture, adding any meat juices from the cutting board.  Add beans and toss.  Serve warm.

Serves 4.

Recipe adapted from The South Beach Diet Quick and Easy Cookbook, by Arthur Agatston.