My Surgeons office held a cooking class that gave us a few recipes and tips for cooking when you have had WLS. They showed us how to prepare the food and we were able to try samples.
I love love steak, and before the class, I haden’t had it since before surgery!! I can't wait to make it with steak next time, but the Chicken is just as delish! It took me about 30 minutes from the time I pulled the ingredients out of the fridge to table. This is definitely a new favorite.
The Chef suggested that if you buy skirt steak to buy it untrimmed and trim it yourself. If you know how to trim your own fat it can save you $4 or more per lb.
*Made with Chicken
Asian Steak Wraps
½ lb Trimmed *Skirt Steak ·
2 Tbsp. Lime Juice or Fresh Squeezed Half lime ·
2 Tbsp. Reduced-Sodium Soy Sauce ·
2 Tbsp Asian Chili Sauce (Sweet/Mild) ·
Bibb or Boston lettuce leaves ·
½ c Chopped Mango ·
¼ c Chopped Cilantro ·
¼ c Chopped Mint leaves
Mix lime juice, soy sauce and chili sauce together in a zip lock bag.
Place steak in zip lock bag and seal massage sauce into steak then set aside for at least 15 minutes.
While meat is marinating chop mango, cilantro and mint and mix together then set aside.
Pre heat a cast iron grill/ Pan over medium heat. Take steak out of the bag and cook for 4 minutes before slicing.
Place 2 oz. of sliced steak on lettuce leaf, top with a spoonful of the mango mix wrap and enjoy.
12g Protein, 7 g Carbs, 5 g Fat
*Chicken, Fish, or Pork may be substituted for the steak