Asian Beef Salad Single Serving

Net Carbs
Prep Time: 720 Minutes
Style: American
Cook Time: 5 Minutes
Phase: Phase 1









How are Net Carbs Calculated?


  • 1 Each green onion
  • 3/8 Each garlic clove
  • 1/2 Tablespoon Tamari soy sauce
  • 1/4 Tablespoon unsweetened rice vinegar
  • 1/4 Teaspoon sesame oil
  • 1/8 Teaspoon sucralose
  • 1/8 Teaspoon curry powder
  • 1/16 Teaspoon ground ginger
  • 4 1/4 Ounce beef sirloin steak
  • 3/4 Cup mixed greens
  • 1/2 Tablespoon canola oil
  • 1/4 Each red bell pepper
  • 2 Ounce waterchestnuts, drained


Note: Because only half of the marinade is used in this recipe for the salad dressing and the rest is used as a marinade and discarded, please double the first six ingredients. (The nutritionals shown are correct.) For added flavor, use dark (toasted) sesame oil instead of regular sesame oil.
  1. Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator.
  2. To remaining soy sauce mixture, add curry powder and ginger.Heat canola oil in a large skillet over high heat until very hot.
  3. Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil for medium doneness. Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts and reserved soy dressing. Toss to coat and serve immediately.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.