1 tablespoon Splenda
1 1/2 teaspoons freshly ground black pepper
2 tablespoons soy sauce
7 garlic cloves, crushed
1 1/2 pounds sirloin, 1/2−inch cubes
2 tablespoons lime juice
1 teaspoon water
2 tablespoons canola oil
Yield: 4 servings
Combine Splenda, 1 teaspoon of the black pepper, soy sauce and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer. Combine remaining pepper with lime juice and water. Place in a small serving bowl. Sauté beef in hot oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and wooden picks, or serve as a main dish over jasmine rice.
Per Serving: 398 Cal (58% from Fat, 38% from Protein, 4% from Carb); 38 g Protein; 25 g Tot Fat; 4 g Carb; 0 g Fiber; 23 mg Calcium; 3 mg Iron; 536 mg Sodium; 100 mg Cholesterol
1 1/2 teaspoons freshly ground black pepper
2 tablespoons soy sauce
7 garlic cloves, crushed
1 1/2 pounds sirloin, 1/2−inch cubes
2 tablespoons lime juice
1 teaspoon water
2 tablespoons canola oil
Yield: 4 servings
Combine Splenda, 1 teaspoon of the black pepper, soy sauce and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer. Combine remaining pepper with lime juice and water. Place in a small serving bowl. Sauté beef in hot oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and wooden picks, or serve as a main dish over jasmine rice.
Per Serving: 398 Cal (58% from Fat, 38% from Protein, 4% from Carb); 38 g Protein; 25 g Tot Fat; 4 g Carb; 0 g Fiber; 23 mg Calcium; 3 mg Iron; 536 mg Sodium; 100 mg Cholesterol
