| Asian Beef Salad
MARINADE AND DRESSING BASE
4 green onions, chopped
3 garlic cloves, pressed
1/4 cup of soy sauce
2 tablespoons of rice wine vinegar
2 teaspoons of sesame oil
1 packet sugar substitute
1/2 teaspoon of curry powder
1/4 teaspoon of dried ginger
SALAD INGREDIENTS
1 1/2 pounds of beef sirloin steak, cut against the grain into 1/8" strips
2 tablespoons of canola oil
6 cups of mixed salad greens
1 red bell pepper, thinly sliced
1 can of sliced water chestnuts,(8 oz), drained |
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Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak. To remaining soy sauce mixture, add curry powder and ginger.
Heat canola oil in a large skillet over high heat until very hot. Drain beef and discard marinade; quickly stir-fry 2 to 3 minutes in hot oil for medium doneness. Transfer to a large mixing bowl.
Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat.
This recipe yields 4 servings.
Carbohydrates: 10.5 grams
Net Carbs: 6 grams
Fiber: 4.5 grams
Protein: 41.5 grams
Fat: 18.5 grams
Calories: 380
Formatted for MC6 06-01-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 501 Calories; 33g Fat (59.8% calories from fat); 41g Protein; 9g Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 1150mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.
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