Asian Beef Salad with Edamame
17.9g
Net Carbs
Net Carbs
Prep Time: 720 Minutes
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 3
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 3
How to Calculate Atkins Net CarbsINGREDIENTS
- 1 medium (4-1/8" long) Scallions or Spring Onions
- 1/4 tsp Garlic
- 1/2 tbsp Tamari Soybean Sauce
- 1/4 tbsp Sodium and Sugar Free Rice Vinegar
- 1/4 tsp Toasted Sesame Oil
- 1/8 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 4 1/4 oz Beef Top Sirloin (Trimmed to 1/8" Fat, Choice Grade)
- 1/8 tsp Curry Powder
- 1/16 tsp Ginger (Ground)
- 1/2 tbsp Canola Vegetable Oil
- 3/4 cup Spring Mix Salad
- 1/4 medium (approx 2-3/4" long, 2-1/2" dia) Red Sweet Pepper
- 2 oz Waterchestnuts
- 1/2 cup Green Soybeans (Edamame), shelled
DIRECTIONS
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.- Mix diced green onions, minced 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.
- To remaining soy sauce mixture, add curry powder and ground ginger. Heat canola oil in a large skillet over high heat until very hot.
- Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil. Transfer to a large mixing bowl. Add salad greens, diced bell pepper, water chestnuts, edamame and reserved soy dressing. Toss to coat.
