12 oz rump steak
2 Tbs light soy sauce
1 Tbs dry sherry
1 piece fresh ginger, peeled, grated
1 garlic clove, crushed
2 pinches five-spice powder
1 tsp chili sauce
1 Tbs oil
6 green onions, sliced diagonally
1 small red pepper, seeded, diced
8 crisp lettuce cups, to serve
Parsley sprigs, to garnish


Cut steak into thin slivers and put in a bowl. Add soy sauce, sherry, ginger, garlic, five-spice powder and chili sauce. Mix well, then cover and marinate in refrigerator for 1 hour, stirring occasionally.
Heat oil in a large frying pan or wok. Add onion and red pepper and stir-fry for 1 minute. Add beef mixture to pan and stir-fry for 2 to 3 minutes, stirring all the time. Turn mixture into a warm serving dish. Serve at once with chilled lettuce cups, garnished with sprig of parsley.
To serve, simply spoon beef mixture into lettuce cups and eat with the fingers. Serve with plenty of napkins or finger bowls -- it can be a little messy.
This recipe yields 8 servings; 4 carb grams per serving (without additional starch).
Comments: If your stage of diet can handle an extra 2 to 3 carbs per serving, take the following extra step to make mixture richer and thicker: Blend 1 teaspoon corn or potato starch smoothly with 1 teaspoon water and add to pan. Cook an extra minute stirring constantly to thicken.