This recipe is liked by 1 person(s). |
Asian Beef Salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Nutritional Information Per Serving: Net Carbs: 6.0 grams Fiber: 4.6 grams Protein: 40.7 grams | |
Fat, 15.3 grams | |
Calories: 361 Ingredients: Marinade and Dressing Base: | |
4 | green onions, chopped |
3 | garlic cloves, pushed through a press |
¼ cup | soy sauce |
2 tablespoons | no-sugar-added rice-wine vinegar |
2 teaspoons | sesame oil |
1 teaspoon | granular sugar substitute |
½ teaspoon | curry powder |
¼ teaspoon | dried ginger |
Salad: | |
1½ pounds | beef sirloin, cut against the grain in 1/8-inch strips |
2 tablespoons | canola oil |
6 cups | mixed salad greens |
1 | red bell pepper, thinly sliced |
1 can (8-ounces) | sliced water chestnuts, drained |
Directions:
1. Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl.
2. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator. To remaining soy sauce mixture, add curry powder and ginger.
3. Heat canola oil in a large skillet over high heat until very hot. Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil for medium doneness.
4. Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts and reserved soy dressing. Toss to coat.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.