Asian Beef Salad with Edamame Recipe
17.9g
Net Carbs
Net Carbs
Prep Time: 720 Minutes
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 3
Difficulty: Moderate
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
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.
Cooking Tip
Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
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