Recipe By : Healty Choices - Canadian Diabetes Association (1992)
Serving Size : 6 Preparation Time :0:00
Categories : Beef Diabetic
Salads Theme Week
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon beef stock
2 cloves garlic -- minced
pepper -- to taste
1 1/2 pounds round steak -- *1
2 cups rotini noodles
1/2 cup cauliflower florets
1/2 cup broccoli florets
2 medium carrots -- julienned
1/2 medium green pepper -- julienned
1/2 medium red pepper -- julienned
2 each green onions -- thinly sliced
1 cup light Italian salad dressing -- *2
1/2 teaspoon salt
Parmesan cheese -- , grated
* 1 or sirloin tip steak
* 2 or light Caesar-style salad dressing (Renee in Canada/ Kraft in U.S
-
in jars not bottles)
In shallow baking dish, combine oil, vinegar, beef stock, garlic, and
pepper to taste. Pierce steak at regular intervals with fork; add to
marinade and turn to coat. Cover and refrigerate to marinate for 8
hours
or overnight, turning occasionally.
Remove steak from marinade. Broil for 4-5 minutes per side for
medium-rare. Cut in very thin slices diagonally across the grain.
Meanwhile, cook pasta in boiling water until tender butg still firmm;
drain and rinse in cold water. Blanch cauliflower, broccoli and
carrots;
cool immediately in ice water and pat dry.
In large bowl, combine steak, pasta, cauliflower, brocolli, carrots, red
and green peppers, onions, salad dressing, salt, and pepper to taste.
Let
stand for 1 hourto blend flavours. Garnish with Parmesan cheese, if
desired.
Makes 6 servings, each approximately 7 ounces.
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NOTES : Each Serving 1/6th of recipes about 7 ounces:
3-1/2 Protein Choices, 1 Starch Choice, 1 Fruits & Vegetable
Choice
