3-COLORED
BEEF ROLLS IN MARINADE
12 Asparagus
Spears
1 lb Sirloin beef fillet 12 thin slices
1/2 Bell pepper cut into 12 strips
2 Yellow Squash cut into 12 spears
Marinade :
2 tbsp
Black Bean Sauce Lee Kum Kee brand
1 tsp Sesame Oil
Pepper to taste
3 tbsp Rice Wine
1 tsp Sugar Substitute
Mix beef with marinade for 30 minutes. Reserve Liquid. Blanch asparagus
in boiling water. Drain. Arrange asparagus, squash and bell pepper
on beef slices and roll up.
Pan-fry
beef rolls in 3 tbsp oil until golden yellow and done. Place reserve
liquid plus 1/4 cup water in pan and bring to a boil. Reduce slightly
and then use as sauce for beef rolls.
12 Servings
@ .8 carbs per servings
This recipe
was donated by Sherrie Engler at Headed-West.com