Asian Beef in Lettuce Cups - 10g Carbs, 3g Fiber
From: The South Beach Diet Super Quick Cookbook
Lettuce leaves make the perfect "bread" for these Phase 1 "sandwiches."
If you prefer, you can substitute snow peas for the snap peas and use
any type of sprouts in place of the mung bean sprouts.
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
2 Tbsp soy sauce, less sodium
1 Tbsp dark sesame oil
1/2 tsp ginger, ground
1 lb beef, sirloin, cut into 1/2-inch wide strips
1 tsp extra-virgin olive oil
8 oz sugar snap peas, strings removed
2 cups radicchio, shredded
2 cups mung bean sprouts
2 Tbsp rice vinegar
12 leaves Boston lettuce
1. In a large bowl, whisk together the soy sauce, sesame oil, and
ginger. Add the beef and toss to coat.
2. In a large nonstick skillet, heat the olive oil over medium-high
heat. Add half the beef and cook until browned, about 1 minute on
each side. With a slotted spoon, transfer to a large bowl. Repeat
with the remaining beef.
3. In a small pan of boiling water, cook the snap peas for 30 seconds.
Drain, rinse under cold water, and drain again. Transfer the snap peas
to the bowl with beef.
4. Add the radicchio, sprouts, and vinegar and toss well. Divide the
beef mixture evenly among the lettuce leaves and serve. Enjoy 3 lettuce
cups per serving.
Nutrition per Serving:
255 Calories, 11g Total Fat, 3g Saturated Fat, 528mg Sodium,
10g Carbs, 3g Dietary Fiber, 28g Protein
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