Thai Beef Salad

If you have any leftover beef from the slow roast beef recipe that I posted a while back you can make this Asian salad quickly. All you need are Asian condiments, greens, cucumbers, bean sprouts and red onions ( if you are Scott Conant, then you can omit the red onions) .

Thai Beef Salad (adapted from the New York Times)

8 ounces eye of round beef, thinly sliced

6 cups salad greens (I like Costco's Spring Mix)

1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)

1/4 cup minced red onion

1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced

1 cup bean sprouts

Dressing

Juice of 2 limes

2 teaspoon Siracha Sauce

1 tablespoon fish sauce or soy sauce

1/2 teaspoon splenda

1 tablespoon water

Toss greens with herbs, onion, bean sprouts and cucumber. In a bowl, combine all remaining ingredients with 1 tablespoon water; dressing will be thin. Use half of this mixture to toss with greens. Remove greens to a platter.

Slice beef thinly, reserving its juice; combine juice with remaining dressing. Lay slices of beef over salad, drizzle remaining dressing over all, and serve.

Nutritional Info (Whole Recipe)

Protein

79.6 g

Fat 13.4 g

Carbs 30.4 g

Cajun Turkey Meatloaf

1 1/2 pounds lean ground turkey (I normally use Jennie O lean ground turkey 93/7)
1 large onion, chopped
1 large green pepper, chopped
3 stalks celery, chopped

3 large garlic cloves, chopped
1 teaspoon dried oregeno
1/2 cup chopped fresh parsley
1 Tablespoon Creole mustard or other spicy mustard

½ Tablespoon Zatarain’s concentrated shrimp and crab boil (or subsitute 1 tablespoon plus 2 teaspoons Creole or Cajun seasoning)
1 Tablespoon Worcestershire Sauce
2 Tablespoon Soy sauce

*optional- top with ½ cup fat free cheddar cheese*

Preheat oven to 350°F.

In a medium pan, saute onion, green pepper, celery and garlic until translucent. Add oregeno and mustard and mix with vegetables. Saute all for about a minute then remove from heat and cool.

In a large bowl, mix ground turkey, shrimp and crab boil (or substitute with Creole or Cajun seasonings), fresh parsley, soy sauce and Worcestershire sauce. When vegetable mixture is cooled, mix with turkey mixture and place in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Bake uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.


Nutritional Info for whole recipe (using Jennie O’s lean ground turkey 93/7)
Protein 134 g
Fat 48 g
Carbs 35 g

*if adding ½ fat free cheddar cheese to top, add additional 4 g carbs and 18g protein**

Slow Roast Beef

If you have a couple of hours to spare (or if you want, make this the day before), then this slow roasted beef recipe has your name on it. The recommended cut for this recipe is eye round roast which is great for those who eat a low fat, high protein meal. Usually, this cut of beef is really though but America's Test Kitchen (I love them waaaaaaay too much)'s method of slow roasting yields a very tender beef.

Slow-Roasted Beef (adapted from America's Test Kitchen)
****Notes***

• -Season the beef overnight (or if you are in a jam, at least an hour before the searing step)
• -Not recommended cooking this roast past medium.
• -Open the oven door as little as possible and remove the roast from the oven while taking its temperature.
• -If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature.
• -For a smaller (2 1/2- to 3 1/2-pound) roast, reduce the amount of kosher salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons.
• -For a 4 1/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts.
• -Slice the roast as thinly as possible
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• Ingredients
• 1 boneless eye-round roast (3 1/2 to 4 1/2 pounds) (see note)
• 4 teaspoons kosher salt or 2 teaspoons table salt
• 2 teaspoons ground black pepper

• 
  
• 1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours (or 1 hour before searing in step 2).
• 
  
• 2. Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 all sides evenly with pepper. Using non stick cooking spray, heat 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.
• 3. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.
• 
  
• 
  
• Nutritional info for a 4 oz serving of beef
• Protein: 33.9 g
• Fat: 6 g
• Carbs: 0 g