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Title: Stir-Fry Beef Salad Categories: Salads, Meats, Soliving, Quick/easy, Low-fat Yield: 4 Servings ----------------------------NORMA_WRENN@MSN.COM---------------------------- 1 lb Boneless round steak; trim 2 Garlic cloves; minced 3 tb Fresh ginger; mince, devide 2 tb Reduced-sodium soy sauce -divided 3 lg Garlic cloves; minced 3 tb White vinegar 2 tb Creamy peanut butter 1 tb Molasses 1/2 ts Canola oil 1/2 c Fresh cilantro leaves 8 c Mixed salad greens 1 Red bell pepper; in strips 1/2 c Fresh bean sprouts 4 Cherry tomatoes; quartered Combine 2 cloves of garlic, 1 tablespoon ginger, and 1 T soy sauce in a zip-lock bag; add meat. Seal and chill at least an hour turning occasionally. Combine remaining ginger soy sauce and garlic, and next 4 ingredients in a blender or processor. Process until smooth. Remove meat from marinade and discard marinade. Heat oil in a large nonstick skillet or wok over medium-high heat. Stir-fry 1 to 2 minutes--until browned. Combine cilantro and greens; divide onto serving plates. Top with steak, bell pepper strips, sprouts, and tomatoes; drizzle with ginger mixture. Per Serving: calories 267 36% fat fat 10.8g 1.9g sat chol 65mg sodium 361mg carbo 12.5 fiber 1.5b protein 30.8 Adapted for MM from Southern Living 1996 Annual Recipes - Oxmoor House - ISBN 0-8487-1523-3 Posted to MC-Recipe Digest by "M. Hicks" 1998 |