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Asian beef salad, low carb
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| Per Serving: Net Carbs: 6.0 grams Fiber: 4.6 grams Protein: 40.7 grams | |
| Fat, 15.3 grams | |
| Calories: 361 Recipe Information: Makes: 4 servings Prep Time: 0:15:00 Marinate Time: 12:00:00 Cook Time: 0:05:00 Cool Time: 0:00:00 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.
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