Lowfat Beef

Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce. Yes, one really can enjoy all these dishes and keep their New Year's Resolution to eat healthfully!

Lowfat beef shatters the many myths about beef as an unhealthy, fattening part of our diets. This book shows readers how to bring beef back to their dining tables, with recipes that are surprisingly low in fat and deliciously high in flavor. Over 200 time-honored recipes and new favorites include:

• Rolled Stuffed Flank Steak
• Minute Steaks Stuffed with Wild Rice and Mushrooms
• Fiery Fajitas
• Broiled Marinated Flank Steak
• Chinese Steak Salad


As the authors point out, a serving of lean beef is not only a good source of iron, it also provides you with more than 25 percent of your daily requirements of five essential nutrients — protein, niacin, zinc, and vitamins B6 and B12.

To help readers plan healthy menus, each recipe includes a complete nutritional analysis. Authors Jackie and Eleanor Clark also give readers a good selection of fiber-rich dishes as well as numerous suggestions for healthy, lowfat side dishes. Healthy eating has never been easier — or more delicious!

About the Authors

Jackie Eddy and Eleanor Clark are the authors of The Absolute Beginners Cookbook, The Absolute Beginners Cookbook 2, and Lowfat Gourmet Chicken. Eddy is a former food editor of the Edmonton Sun, and Clark is a food consultant for the IGA grocery chain.