Recipes

Asian Beef Salad

Strips of lean Beef over mixed greens, onions, red peppers and water chestnuts with a sesame, soy sauce and rice wine dressing.

DATE: Thursday, October 4th, 2007

Ingredients

4 Oz Sirloin Steak
1/4 Piece Onion (Green), Finely Chopped
30 Gram Bell Pepper (Red), 3/4 inch Dice
15 ml Soy Sauce, low sodium,
4 Gram Garlic Clove - Peeled, Chopped Fine
3/4 Gram Sugar Substitute (Splenda)
85 Gram Mixed Greens (Spring Mix)
0.5 DRYTSP Curry Powder
2 Gram Ginger, Fine Julienne
7 ml Rice Wine Vinegar,
3 ml Sesame Oil
20 Gram Water Chestnuts - Drained and Sliced
5 ml Oil (Canola), 5 ml pp

Preparation

In a bowl mix green onions, garlic, oil, vinegar, sesame oil, Soya sauce and Splenda.  Remove 1/2 of this mixture to another bowl  Add sliced beef to 1st bowl and let marinate 2 hours or overnight.  Add to second bowl (this will be the dressing for the salad) the curry powder and ginger. Heat a non stick pan to high; add beef in batches until well browned – cool. Arrange mixed greens in salad containers and place water chestnuts, red pepper and beef on top.