Source:

Classifications: Salads

Qty Measure Ingredient

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1/2 pound boneless sirloin steak

1/3 cup fresh lime juice

1 tablespoon brown sugar

1 tablespoon soy sauce

2 tablespoons minced fresh mint or 3/4 teaspoon, dried mint

1 tablespoon minced fresh basil or 1 teaspoon, dried basil

1 jalapeno pepper, minced

2 to 3 cloves garlic, minced

1 teaspoon grated fresh gingerroot or 1/4 to 1/2 teas, ground ginger

1 large sweet red pepper, julienned

1/2 medium cucumber, chopped

6 cups torn mixed salad greens

Instructions: 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, saute 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.

Staging:

Variations:

Background: Note: 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.

Serves: 4

Food Exchanges: