Chinese Beef and Pepper Salad - 5g Carbs, 1g Fiber
From the South Beach Diet Cookbook: A Taste of the Tropics
Vitamin C in red peppers boosts the body’s ability to absorb and
use the iron in beef.
Prep Time: 15 minutes
No Cooking
1/3 cup reduced-sodium soy sauce
2 Tbsp extra virgin olive oil
1 Tbsp dry sherry
Sugar substitute equal to 2 tsp sugar
1 tsp ground ginger
1 sm clove garlic, minced
1 lb cooked London broil, trimmed of all visible fat and cut
into thin slices (about 1/8" thick)
1 med red bell pepper, cut into very thin slivers
2 scallions, sliced
1. In small bowl, whisk soy sauce, oil, sherry, sugar substitute,
ginger, and garlic. Add beef and toss to coat. Cover and refrigerate
(up to 1 day) until ready to use.
2. Drain beef and reserve marinade. Place beef onto serving plate
and toss with pepper and scallions. Serve with reserved marinade
on the side.
Makes 4 Servings
Nutrition per Serving:
260 Calories, 24g Protein, 15g Fat, 4.5g Sat Fat, 55mg Cholesterol,
5g Carbs, 1g Fiber, 870 mg Sodium