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Thank you! My mom is diabetic and she does a fantastic job of scaring me about it on a daily basis. I find that agave nectar is really sweet (like honey) and it seems to do the trick for adding a bit of sweetness.
I definitely agree with you-- I know how high-sodium fish sauce is, but it is just so delicious and a unique "Asian" flavor to food that I rarely cut it out, I just use less of it.
I can't wait to see some recipes from you as well! Keep cooking!
That does sound delicious! I see you use agave nectar. I started to get my mom to use it more. She is a diabetic & agave has a low glycemic index. It's not a very Filipino ingredient, but I think it's a good substitution for those of us (for me especially; we have a family history of diabetes) who are trying to prevent developing diabetes. I haven't found a sub for fish sauce, though. It's a very unique taste. I think I'll just use less. Happy cooking!
~~ Judi ~~
"Life is what happens to you while you're busy making other plans."
- John Lennon
This is so overdue. Here you go! xo Steph
Asian Beef Salad
*Note: When Iím too lazy/tired to cook, this is what I make. I never normally measure out things with the exception of oil and sauces. When it comes to how much lettuce or herbs you want, play around with how much flavor you like in there.
2-3 oz. beef, sliced thinly (Whenever I eat out or prepare a steak, I sometimes use leftovers for this)
ľ Sweet onion, diced
1 tbsp. fish sauce
Ĺ to 1 tsp. Splenda, Truvia, or light agave syrup
1/2 of a navel orange, skin peeled off
Crushed red pepper
2 cups lettuce, torn
Ĺ tomato, chopped
1 sprig of green onion, chopped
Thai basil, chopped
1. If the beef is uncooked, chop it up into thin slices or cubes and cook with the onion. You can either use cooking spray or 1 tbsp. of olive or sesame oil.
2. Mix together the fish sauce and drizzle in the Splenda or agave syrup. Chop up the orange (no peel!), hold it in your hands and crush the slices, allowing the juice to mix with the fish sauce and sugar mixture. Drop the orange slices in there and mix together. Add a small pinch of salt and the crushed red pepper to taste.
3. Chop up lettuce, Thai basil, cilantro tomato, and green onion. Toss to combine. Then pour the fish sauce/orange dressing on top and toss together. Serve immediately.
If you want, you can serve the other half of the orange with this as a side dish/dessert.