Articles & Recipes
Asian salad
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
500 grams lean beef or pork strips
2 tabsp soy sauce (gluten free if required) (40ml)
1 tsp mono/polyunsaturated oil (5ml)
2 tbsp lemon juice (40ml)
1 crushed clove garlic (3grams)
1 tsp chopped ginger
3 cups mixed vegetables (400grams)
1 tabsp pinenuts (15grams)
Method
* Grill thick rump or fillet steak until medium rare, let sit for a moment and then slice thinly.
* Blend soy sauce, oil, lemon juice, garlic, and ginger together as marinade.
* Toss sliced beef in marinade and leave.
* Prepare a range of vegetables, allowing about 3/4 cup per serve.
* They can be snow peas, capsicum, baby corn, broccoli, cauliflower or any others that seem desirable.
* Microwave vegetables until just tender, crisp, (under cooking more than over cooking).
* Immediately toss in with beef and sprinkle with pinenuts..
* Serve hot or cold.
* An excellent dish with a light soup on a winter evening.
Serves : 4
Nutrients per Serve :
KJ 877, Calories 209, Fat(grams) 7.2
Note
Egg Free, Lactose Free, Gluten Free if gluten free soy sauce is used
Tips
If you are going to serve it cold then cook the vegetables in boiling water for 2 - 3 minutes and then plunge into cold water to prevent further cooking.