Asian Beef Salad - Skinny Recipes from Atkins

Asian Beef Salad

Ingredients:

Marinade and Dressing Base:
4 green onions, chopped
3 garlic cloves, pushed through a press
¼ cup soy sauce
2 tablespoons no-sugar-added rice-wine vinegar
2 teaspoons sesame oil
1 teaspoon granular sugar substitute
½ teaspoon curry powder
¼ teaspoon dried 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 can (8-ounces) sliced water chestnuts, drained

Directions:

1. Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl.
2. 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.
3. 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.
4. Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts and reserved soy dressing. Toss to coat.

Nutritional Information
Per Serving:
Net Carbs: 6.0 grams
Fiber: 4.6 grams
Protein: 40.7 grams
Fat: 15.3 grams

Calories: 361

Recipe Information:
Makes: 4 servings
Prep Time: 0:15:00
Marinate Time: 12:00:00
Cook Time: 0:05:00
Cool Time: 0:00:00

More from Prevention

Vietnamese Beef Salad

Make a meal of grilled flank steak with veggies and a touch of spices. If you like, serve with 1 cup of seedless grapes for an additional 60 calories. See the full recipe!

Broccoli Salad with Olives

Broccoli Salad with Olives



Ingredients:

3 cups broccoli florets (1 small head broccoli)
1 large clove garlic
2 tablespoons white wine vinegar
1 tablespoon capers, drained
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
3 celery stalks, trimmed and thinly sliced
2 scallions, thinly sliced
6 jumbo black olives, pitted and quartered

Directions:

1. Steam broccoli florets in a steamer basket set in a medium pot over lightly salted boiling water for 5 minutes until crisp-tender. Drain and rinse under cold water.
2. In a blender or food processor, purée garlic, vinegar, capers, salt, and pepper. With motor running, add oil in a thin, steady stream; blend until smooth.
3. Pour dressing into a large salad bowl. Thinly slice broccoli florets and add to dressing. Mix in celery, scallions and olives.
4. Toss gently to coat evenly with dressing and serve.

Add cooked noodles, rice or tortelini for a tasty low cal meal
thats good for your skin.

Wild Salmon Vera Cruz - Atkins Recipes plus $10 coupon

Does this look like a diet???? I LOVE Atkins!

	This dish makes a superb appetizer or a great side with grilled meat or fish. vCut the jicama, bell pepper and tomato in quarter-inch dice so they marinate evenly. Acceptable In Phases: 2 3 4
	Serve Roasted Chicken Legs with Avocado-Tomatillo Salsa over this salad for a zesty one-dish meal. Acceptable In Phases: 1 2 3 4
	The salmon is pan roasted, making for easy cleanup. While the flavor of wild salmon is superior, a less expensive alternative is farm-raised salmon. Acceptable In Phases: 1 2 3 4
	You'll have extra poaching liquid after making this recipe, which you can use over berries or other fruit. It will keep for about a month in the refrigerator. Acceptable In Phases: 3 4