Chinese Beef and Pepper Salad

By John Crowley

  • 1/3 cup reduced-sodium soy sauce

  • 2 Tbsp extra virgin olive oil

  • 1 Tbsp dry sherry

  • Sugar substitute equal to 2 tsp sugar

  • 1 tsp ground ginger

  • 1 sm clove garlic, minced

  • 1 lb cooked London broil, trimmed of all visible fat and cut into thin slices (about 1/8" thick)

  • 1 med red bell pepper, cut into very thin slivers

  • 2 scallions, sliced

  1. In small bowl, whisk soy sauce, oil, sherry, sugar substitute, ginger, and garlic. Add beef and toss to coat. Cover and refrigerate (up to 1 day) until ready to use.

  2. Drain beef and reserve marinade. Place beef onto serving plate and toss with pepper and scallions. Serve with reserved marinade on the side.

  3. Recipe from, used by permission.

Nutritional Facts

Nutrition per Serving
260 Calories
24g Protein
15g Fat
4.5g Sat Fat
55mg Cholesterol
5g Carbs
1g Fiber

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