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.