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Asian Beef Salad Recipe

A classic asian beef salad modified slightly to reduce the carbohydrate and sugar levels of the marinade.  You won't miss the calories and your body will thank you!


Posted By: A. Taniguchi
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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Marinade and Dressing Base:

  • 4 green onions, chopped
  • 3 garlic cloves, finely minced
  • 1/4 cup Aloha shoyu (Aloha shoyu)* use gluten-free or tamari
  • 2 tablespoons no-sugar-added rice-wine vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon equivalent sugar substitute
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon fresh grated 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 tomato, quartered
  • 1 can sliced water chestnuts (optional)

Add other veggies that you like!


Cooking Process:

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 marinate overnight in the refrigerator. 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 beef 2 to 3 minutes in hot oil for medium doneness.

Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts and reserved soy dressing. Toss to coat.

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