Asian Beef Salad with Edamame
17.9g
Net Carbs
37.0g
Protein
29.1g
Fat
7.3g
Fiber
512
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1/4 tablespoon Sodium and Sugar Free Rice Vinegar
- 1/16 teaspoon Ginger (Ground)
- 1/8 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 3/4 cup Spring Mix Salad
- 1/2 tablespoon Tamari Soybean Sauce
- 2 ounces Waterchestnuts
- 1/2 cup Green Soybeans (Edamame), shelled
- 1 medium (4-1/8" long) Scallions or Spring Onions
- 4 1/4 ounces Beef Top Sirloin (Trimmed to 1/8" Fat, Choice Grade)
- 1/4 teaspoon Toasted Sesame Oil
- 1/8 teaspoon Curry Powder
- 1/4 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
- 1/4 teaspoon Garlic
- 1/2 tablespoon Canola Vegetable Oil
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.
