Low Fat Salad Recipes

Ingredients:

1 lb boneless beef top sirloin steak, 1 inch thick
1 1/2 cup water
1 cup couscous, uncooked
1/3 cup golden raisins
1/2 tsp ground cinnamon
1 tsp selt, divided
1 tbsp olive oil
2 garlic cloves, crushed
1/8 tsp ground red pepper
1 cup peeled chopped cucumber
1/2 cup shredded carrot
1/2 tsp salt
3 tbsp frozen orange juice concentrate, thawed
1 tbsp cider vinegar
romaine lettuce leaves

Instructions:

1. In medium saucepan, bring water to a boil. Add couscous, raisins,
cinnamon and 1/2 teaspoon salt; remove from heat. Let stand, covered, 5
minutes; uncover and stir with fork to fluff. Cool.

2. Meanwhile, trim fat from beef. Cut steak lengthwise in half and then
crosswise into 1/4-inch-thick strips.

3. In medium bowl, combine oil, garlic and red pepper. Add beef; toss to
coat.

4. In large bowl, combine couscous mixture, cucumber and carrot; mix
lightly. Set aside.

5. Heat large nonstick skillet over medium-high heat until hot. Add beef
(1/2 at a time) and stir-fry 1 to 2 minutes, or until outside surface is no
longer pink. Remove beef from skillet with slotted spoon; season with
remaining 1/2 teaspoon sat.

6. In same skillet, add orange juice concentrate and vinegar; cook and stir
about 10 minutes, until reduced and slightly thickened.

7. Remove pan from heat; add beef and toss to coat. Add to couscous
mixture, mixing lightly. Cover and refrigerate 6 to 8 hours, or overnight.
To serve, arrange lettuce leaves on serving platter; top with beef and
couscous mixture.

Per serving: About 427 cal, 34 g pro, 50 g car, 10 g fat, 21% cal from fat,
76 mg chol, 605 mg sod, 8 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4