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Start a party night off right with these tasty little appetizers that pack lots of flavor with minimal calories.


  • 2 lbs. beef tenderloin
  • 3 bell peppers
  • 4 scallions
  • 1 cup low-sodium soy sauce
  • ¼ cup brown sugar, packed light
  • Splenda
  • 1 tsp. salt and freshly ground pepper, coarse
  • 1 tsp. olive oil


In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8-inch thick. Do not overpound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.

Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that thevegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.

Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.

Nutritional Info (per piece)

51 cal., 1.7g fat, 3.6g total carbs, .3g fiber, 4.8g protein, 4.6g net carb

Greenlite Units (per piece): .5P, .5C

 Original recipe by Martha Stewart


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