Thai Beef Salad

Recipe Ingredients

10 oz	284g	Lean boneless beef loin - cut 1/4" strips
1/2 cup	31g / 1.1oz	Finely-diced onion
3 tablespoons	45ml	Reduced-sodium soy sauce
2 tablespoons	30ml	Minced deveined seeded jalapeno pepper
		(wear gloves to prevent irritation)
2		Garlic cloves - minced
1 teaspoon	5ml	Minced pared fresh ginger root
1 cup	160g / 5.6oz	Bean sprouts
1/4 cup	4g / 0.1oz	Minced fresh cilantro
2 teaspoons	10ml	Oriental sesame oil
8 cups	320g / 11oz	Packed, trimmed, washed spinach leaves - dried and torn
		Into bite-size pieces

Recipe Instructions

Spray a large nonstick skillet with nonstick cooking spray; heat. Add beef; cook over medium-high heat, stirring constantly, 30 seconds, until no longer pink. Add onion, soy sauce, jalapeno pepper, garlic, and ginger; cook, stirring frequently, 5 minutes, until onion is softened. Remove from heat. Add bean sprouts, cilantro, and oil; toss to combine.

Divide spinach evenly among 4 bowls; top each portion of spinach with one-fourth of the beef mixture.

This recipe yields 4 servings.

Content per Serving:

calories .. 187 protein .. 22 g total fat .. 7 g

carbohydrates .. 11 g dietary fiber .. 5 g sodium .. 628 mg

cholesterol .. 42 mg calcium .. 184 mg

Source:
WEIGHT WATCHERS NEW 365-DAY MENU COOKBOOK by Weight Watchers International (c) 1996 - Macmillan, New York, NY - 424 pages - $29.95 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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