Some1Sweet
Sun, Dec-17-06, 19:58
The recipe originally calls for making this a cold salad I however made it warm and served it as a main course and my family (including 2 picky kids) gobbled this up!
3/4 lb boneless beef sirloin steak
8 cups water
4 cups cut fresh asparagus (1 in. pieces)
2 cups fresh broccoli florets
1/4 cup reduced-sodium soy sauce
2 tablespoons white wine vinegar
4 & 1/2 tsp sesame oil
1 tsp minced fresh gingerroot
2 tsp sugar (I used splenda)
dash pepper
Place steak on a broiler pan coated with nonstick cooking spray. Broil 3-4 in from the heat for 6 - 10 mins on each side or until meat reaches desired doneness. Cool completely. In a large saucepan, bring water to boil. Add asparagus and broccoli: cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; refrigerate. For dressing, in a jar with a tight fitting lid, combine the soy sauce, vinegar, oil, ginger, sugar and pepper; shake well. Thinly slice beef and place in a bowl; add dressing and toss to coat. Cover and refrigerate for 1 hour. Just before serving, add vegetables and toss to coat.
Yield: 4 servings.
Nutritional Analysis: One serving (1- 1/4 cups) equals 229 calories, 10 g fat, 56 mg cholesterol, 670 mg sodium, 11 g carbohydrate, 3 g fiber, 24 g protien.
**Instead of cooling anything once the meat and veggies were done I drained and put them in a bowl together (while warm) and added the dressing and tossed then served right away. I substituted the sugar with splenda and rather than use 4 cups asparagus and 2 cups broccoli I only used 2 cups each.
3/4 lb boneless beef sirloin steak
8 cups water
4 cups cut fresh asparagus (1 in. pieces)
2 cups fresh broccoli florets
1/4 cup reduced-sodium soy sauce
2 tablespoons white wine vinegar
4 & 1/2 tsp sesame oil
1 tsp minced fresh gingerroot
2 tsp sugar (I used splenda)
dash pepper
Place steak on a broiler pan coated with nonstick cooking spray. Broil 3-4 in from the heat for 6 - 10 mins on each side or until meat reaches desired doneness. Cool completely. In a large saucepan, bring water to boil. Add asparagus and broccoli: cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; refrigerate. For dressing, in a jar with a tight fitting lid, combine the soy sauce, vinegar, oil, ginger, sugar and pepper; shake well. Thinly slice beef and place in a bowl; add dressing and toss to coat. Cover and refrigerate for 1 hour. Just before serving, add vegetables and toss to coat.
Yield: 4 servings.
Nutritional Analysis: One serving (1- 1/4 cups) equals 229 calories, 10 g fat, 56 mg cholesterol, 670 mg sodium, 11 g carbohydrate, 3 g fiber, 24 g protien.
**Instead of cooling anything once the meat and veggies were done I drained and put them in a bowl together (while warm) and added the dressing and tossed then served right away. I substituted the sugar with splenda and rather than use 4 cups asparagus and 2 cups broccoli I only used 2 cups each.