Low Carb Asian Beef Salad Atkins Join us Getting Healthy With Marty for more recipes and ideas Follow me Martha Ferraioli Thompson Servings: 4 Prep Time: 15 MInutes Marinate Time: 12 Hours Cook Time: 5 Minutes Nutritional Information Per Serving: 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.
Posted on: Thu, 15 Aug 2013 07:04:27 +0000