Asian Beef Salad spicy, hearty and low-fat

This spicy, hearty salad is perfect cold-weather fare. And with just 195 calories per serving, it’s just right for sticking to your New Year’s resolution to eat healthier. Also try it with chicken or shrimp instead of steak.

Asian Beef Salad

Recipe from the American Cancer Society’s “The Great American Eat-Right Cookbook,” (2007, $29.95)

1 pound sirloin steak, trimmed of excess fat

3 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon reduced-sodium soy sauce

1 teaspoon sugar

1/2 teaspoon chili paste or crushed red pepper flakes, or to taste

1 cucumber, peeled, seeded, quartered lengthwise, then thinly sliced

1/4 red onion, thinly sliced

1 cup halved grape tomatoes

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

2 scallions, thinly sliced

2 tablespoons chopped roasted peanuts

Preheat a lightly oiled grill to medium-high.

Grill the steak for 7 to 10 minutes per side for medium-rare. Remove the steak from the grill and let rest for 5 minutes. Once the steak has rested, cut it into thin strips.

Meanwhile, in a large serving bowl, combine the lime juice, fish sauce, soy sauce, sugar and chili paste. Add the strips of steak and toss to coat.

Add the cucumber, onion, tomatoes, cilantro, mint and scallions, then gently toss to combine. Transfer to 4 serving plates, then sprinkle each serving with peanuts.

Yield: 4 servings

Nutrition information per serving: 195 calories, 7 grams fat (2 grams saturated, 32 percent fat calories), 25 grams protein, 8 grams carbohydrate, 40 milligrams cholesterol, 2 grams dietary fiber, 680 milligrams sodium.