Asian Beef Salad
Source of Recipe
Copyright (c) 1999-2005 Atkins Nutritionals, Inc. All Rights Reserved.
Recipe Introduction
One simple sauce does double duty: as a marinade and then as a dressing to
toss with salad greens.
Marinade and Dressing Base:
4 green onions, chopped
3 garlic cloves, pushed through a press
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon granular sugar substitute
1/2 teaspoon curry powder
1/4 teaspoon dried ginger
Salad Ingredients:
1 1/2 pounds beef sirloin steak, cut against the grain into 1/8" strips
2 tablespoons canola oil
6 cups mixed salad greens
1 red bell pepper, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
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 and let marinate overnight. 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.
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