Marinade and Dressing Base:

4 green onions, chopped
3 garlic cloves, pushed through a press
1/4 cup soy sauce
2 TBS rice wine vinegar
2 tsp sesame oil
1 packet sugar substitute
1/2 tsp curry powder
1/4 tsp dried ginger

Salad Ingredients:

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

Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a re-sealable plastic bag; add steak. To remaining soy sauce mixture, add curry powder and ginger.

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.

Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat. - Texas Beef Council

Servings: 4, Carbohydrates: 10.5 grams, Net Carbs: 6 grams, Fiber: 4.5 grams, Protein: 41.5 grams, Fat: 18.5 grams, Calories: 380