| Ingredients |
1/2 green onions, chopped
2 tbsp Cilantro, fresh, chopped
1/4 cup lime juice
1/4 cup Soy Sauce
1 tbsp Fish sauce
1 tsp Sesame oil
1 medium Jalepeno, red, chopped
1 g Splenda, 1 packet
1/4 lb Rump Steak, cut into 1 inch strips
4 bunches Bok Choy, dried and torn into bite-sized pieces
Pepper, to taste
Salt, to taste
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| Preparation |
1. Chop onion and red pepper finely. Set aside. Mix all liquids together and
add onion and jalapeno. Add Splenda.
2. Quick cook steak on high heat. It will be dark on the outside and pink the
center. Cut into strips while still hot.
3. Steam the Bok Choy until it changes color to green.
4. Create the salad. Put Bok Choy, add steak, spoon dressing over salad.
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Per Serving: 228 Calories; 16 g Fat; 5 g Sat Fat; 27 mg Cholesterol; 2456 mg Sodium;
8 g Carb; 1 g Fiber; 12 g Protein. |
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