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| 1 Esslöffel | soy sauce |
| 1 Teelöffel | red pepper flakes |
| 1 x ca. 450 g | Beef flank steak |
| 1/4 x ca. 450 g | Snow peas; trimmed |
| 1/4 Tasse | Rice Wine Vinegar |
| 2 Esslöffel | vegetable oil |
| 1 Esslöffel | Wasabi powder* |
| 1 Esslöffel | soy sauce |
| 1 Esslöffel | ginger fresh, grated |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | garlic minced |
| 1/4 Teelöffel | pepper ground |
| 2 Tasse | Shredded daikon radish or red radishes |
| 6 Tasse | Thinly sliced romaine lettuce |
| 6 Tasse | Thinly sliced Napa cabbage |
| 2 Tasse | Trimmed watercress |
| 1 Tasse | Sliced red radishes |
| 1/2 Tasse | Julienned green onions |
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1. Prepare grill or heat broiler. Combine soy sauce and red pepper flakes in pie plate. Add steak, turning to coat. Grill 5 minutes per side. Let stand 5 minutes. Slice diagonally, very thin. Cook snow peas in boiling water 30 seconds; rinse with cold water. Halve diagonally.
2. Make Wasabi Dressing: Meanwhile, puree ingredients in blender. Transfer to large bowl.
3. Add all vegetables to dressing and toss to coat. Spoon onto plates and top with sliced steak. Makes 6 servings.
*Wasabi powder is available in Asian markets or by mail from Mo-Hotta Mo-Betta, 800-462-3220.
Low-calorie
Japanese-inspired entr?e comes from pepper flakes, Japanese wasabi powder (similar in taste to fresh horseradish) and fresh ginger.
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