* Exported from MasterCook *

ASIAN BEEF SALAD

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : 5-10G Low Carb Salad-Meat

Amount Measure Ingredient -- Preparation Method
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50 g tamarind pulp -- 2oz paste
3/4 kg beef fillet steak -- 1 3/4lb trimmed
1 sm daikon -- radish peeled
8 bok choy -- baby wash, trim
4 med red bell pepper -- deseed and chopped
DRESSING:
1/2 cup rice wine vinegar -- japanese
1/2 cup rice wine vinegar -- dark chinese
1/4 cup lemon juice -- fresh squeezed
1 cup soybean oil
1 tsp sesame oil
splenda to taste
shredded kaffir lime leaves to taste

Thin the tamarind paste with a little boiling water. Cut the beef into 8 equal portions and brush each with the tamarind liquid. Cover and set aside to marinate for 40 minutes. Cut the daikon in thin batons and slice the bok choy and capsicum in strips. Sear the beef in a hot, oiled flying pan for about 4 minutes on each side. Remove and set aside to rest in a warm place for 3 minutes.
To make the dressing: whisk all the ingredients together in a bowl until well combined.
To serve: add the daikon, bok choy and capsicum to the dressing and toss. Place the beef fillet slices on serving plates, top with the salad and serve.
Check Asian food stores for harder to get ingredients.

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Per Serving (excluding unknown items): 562 Calories; 50g Fat (77.7% calories from fat); 19g Protein; 13g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 102mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 8 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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