Asian Salad With Beef You can speed the prep time by substituting 8 ounces of lean deli roast beef for the steak. It will still be a low calorie recipe. -  12 ounces boneless beef sirloin steak, cut 1 inch thick -  1 fresh jalapeno pepper, seeded and chopped -  ½ tsp finely shredded lime peel -  3 tbsp lime juice -  2 tbsp reduced-sodium soy sauce -  1 tbsp fresh cilantro -  2 tsp toasted sesame oil -  1 tsp sugar -  2 cloves garlic, minced -  6 cups torn cabbage or bok choy -  ½ cup red sweet pepper strips or fresh pea pods -  ¼ cup sliced green onions Trim fat from steak. Place on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12-15 minutes or to desired doneness. Let steak stand for 5 minutes. Cut across the grain into thin bite-sized strips. Meanwhile, in a medium mixing bowl, stir together jalapeno pepper, lime peel, lime juice, soy sauce, cilantro, sesame oil, sugar and garlic. Stir in beef. Marinate in the refrigerator for 2-8 hours. To serve, in a salad bowl toss together cabbage, sweet pepper, green onions. Stir beef mixture; arrange in center of cabbage mixture. Makes 4 servings. Nutrition facts per serving: 209 calories, 10 g total fat (3 g saturated fat), 57mg cholesterol, 317 mg sodium, 8 g carbohydrates, 1 g fiber, 22g protein  Mediterranean Recipe eBook   (Try it Today!) Return to Burn Fat Programs