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Asian Beef Salad with Edamame


Atkins Asian Beef Salad with Edamame
18.9g
Net Carbs
Prep Time: 720 Minutes
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 3

38g

Protein

28.1g

Fat

12.3g

Fiber

532.2kcal

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 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 serving Shelled Edamame

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.

  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 ground 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.  Transfer to a large mixing bowl.   Add salad greens, bell pepper, water chestnuts, edamame and reserved soy dressing.  Toss to coat.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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