Thursday, January 1, 2009

Oriental Beef & Cabbage Salad

1 cup shredded cabbage
1-1/2 tbl soy sauce
1 tbl dry sherry
1 tbl rice wine or cider vinegar
1-1/2 tsp sesame oil
1 tsp minced fresh ginger
1 tsp Splenda
4-6 oz cooked beef, thinly sliced & cut into 3" long strips

In a medium bowl, combine all ingredients except the beef and marinate 1 hr.

Remove the cabbage from the bowl using a slotted spoon and place on 2 serving plates, reserving the marinade. Place the beef on top of the cabbage and drizzle the reserved marinade on top.

2 servings

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