Spicy Beef Salad (Low Fat)

Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/2 lb boneless sirloin steak
  • 1/3 cup fresh lime juice
  • 1 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp minced fresh basil (or 1 tsp dried basil
  • 2 tsp minced fresh mint (or 3/4 tsp dried mint)
  • 1 jalapeno pepper, minced
  • 2 to 3 cloves garlic, minced
  • 1 tsp fresh gingerroot, grated (or 1/4 to 1/2 tsp ground ginger)
  • 1 large sweet red pepper, julienned
  • 1/2 medium cucumber, chopped
  • 6 cup torn mixed salad greens

Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil, and mint; set aside. In a medium nonstick skillet that has been coated with nonstick cooking spray, sauté jalapeno, garlic, and ginger for 30 seconds. Add beef: stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad.

Serve immediately.

Yield: 4 serving.

Diabetic Exchanges: One serving (prepared with low-sodium soy sauce) equals 2 very lean meat, 2 vegetable; also, 152 calories, 171 mg sodium, 45 mg cholesterol, 11 gm carbohydrate, 17 gm protein, 5 gm fat.





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