Tuesday, September 16, 2008

Low Carb Food Beef Recipe


2 tablespoons canola oil
1 roasted red pepper, cleaned and cut into thin strips (roasting of bell pepper to follow)
3 tablespoons low carb soy sauce
1 pound of center-cut beef tenderloin or sirloin cut into 8 slices
Coarse salt and ground pepper
4 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
2 tablespoons rice vinegar
2 teaspoons splenda

Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add roasted bell pepper strips, shaking skillet often for 1 minute, then stir in 1 tablespoon soy sauce. Transfer to a plate and wipe skillet clean.

Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper.
Divide roasted bell pepper and scallions among slices. Roll tightly into bundles, securing each with a toothpick.

Heat remaining tablespoon of oil in same skillet over high heat. Sear the low carb beef rolls until browned on all sides, about 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe out skillet clean.

Add 2 tablespoons water, remaining 2 tablespoons low carb soy sauce, vinegar, and splenda to skillet. Cook over medium heat, stirring, until the sauce is reduced and syrupy, about 2 to 3 minutes. Remove toothpicks and drizzle rolls with sauce.

Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside. Or to save time you can buy already roasted and clean bell peppers in a can. Make sure you drain before using.

TIP: freezing the tenderloin or sirloin for about 20 minutes will make it easier to slice.

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