Atkin's Asian Beef Salad


One simple sauce does double duty: as a marinade and then as a dressing to toss with salad greens.

Marinade and Dressing Base:
4 green onions, chopped 
3 garlic cloves, pushed through a press 
1/4 cup soy sauce 
2 tablespoons rice wine vinegar 
2 teaspoons sesame oil 
1 packet sugar substitute 
1/2 teaspoon curry powder 
1/4 teaspoon dried ginger 

Salad Ingredients:
1 1/2 pounds beef sirloin steak, cut against the grain into 1/8" strips 
2 tablespoons canola oil 
6 cups mixed salad greens 
1 red bell pepper, thinly sliced 
1 can (8 ounces) sliced water chestnuts, drained 


1. Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak. To remaining soy sauce mixture, add curry powder and ginger. 2. Heat canola oil in a large skillet over high heat until very hot. Drain beef and discard marinade; quickly stir-fry 2 to 3 minutes in hot oil for medium doneness. Transfer to a large mixing bowl. 3. Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat.