Basil Beef Salad


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Metabolic Medical Centers - Metabolic Recipes - Basil Beef Salad

Serves 4 Cook Time 20 minutes

Ingredients:
1 Tbsp canola oil
12 oz hanger steak, trimmed (or flank steak)
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp fresh lemongrass, minced
1 Tbsp dark sesame oil
2 tsp fish sauce 2 tsp chile paste
1 1/2 Cups loosely packed fresh basil leaves
1 Cup English cucumber, sliced thin
3 large ripe heirloom tomatoes, cut into wedges
2 medium shallots, sliced thin

Directions:

  1. Preheat oven to 425°.
  2. Heat a large ovenproof stainless-steel skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle both sides of steak evenly with salt and black pepper. Add steak to pan; sauté 5 minutes or until browned. Turn steak over. Bake at 425° for 8 minutes or until a thermometer inserted into thickest portion of steak registers 135° or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Slice across the grain.
  3. Combine soy sauce and next 5 ingredients (through chile paste), stirring well. Combine basil and remaining ingredients. Drizzle dressing mixture over basil mixture; toss gently. Divide salad mixture evenly among 4 plates; divide beef evenly among salads.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

Grilled Tofu Steaks with Fresh Greens


Metabolic Recipes

Serves 2 Cook Time 8-10 minutes

Ingredients:
1 (14-ounce) block firm tofu, drained
1/4 C low-sodium soy sauce
1 tsp sesame oil
1 tsp Splenda Brown Sugar
1 1/2 tsp finely grated peeled fresh ginger
1 small garlic clove, minced
1/4 tsp Tabasco or dried hot red pepper flakes
1 Tbsp plus 1 tsp vegetable oil
1 (10-12-ounce) bag baby spinach

Directions:

Prepare Tofu: Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.

  1. Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.
  2. Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking. Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4 to 6 minutes total.
  3. While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking, then sauté greens, tossing with tongs, until beginning to wilt. Add reserved marinade and sauté, tossing, until greens are just wilted, about 1 minute. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates
  4. Serve greens with tofu slices.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

Grilled Bok Choy


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Metabolic Recipes

Serves 4  Cook Time 6 minutes

Ingredients:
4 heads baby bok choy (1 head per person)
1 Tbsp olive oil
2 tsp low-sodium soy sauce
1/4 tsp salt
1/4 tsp black pepper

Directions:

  1. Slice heads in lengthwise and wash thoroughly.
  2. Place the halved bok choy in a large bowl. In a measuring cup with a spout, mix the olive oil and soy sauce, salt and pepper. Pour this over the bok choy and toss to coat.
  3. Grill the bok choy, cut side down, over very hot coals for 4-6 minutes or until the greens are browned but not burnt. Serve immediately.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes