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
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. ______________________________________________________________________ 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.
A really quick salad. Never made one so not sure how close I got but it was really fantastic. Do not hold back on the Bok Choy. It shrinks when it is steamed.