Asian Beef Salad with Sesame Seeds

DifficultyDifficult
Yield1 servings
Prep12 hrs
Cook5 mins

17.0g

Net Carbs

29.0g

Protein

30.1g

Fat

5.0g

Fiber

471

Calories

Asian Beef Salad with Sesame Seeds
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Ingredients:

  • 1 tablespoon Dried Whole Sesame Seeds
  • 1/8 tablespoon Sodium and Sugar Free Rice Vinegar
  • 4 1/4 ounces Beef Top Sirloin (Trimmed to 1/8" Fat, Choice Grade)
  • 1/4 large (2-1/4 per pound, approx 3-3/4" long, 3" diameter) Sweet Red Peppers
  • 1/4 teaspoon Sesame Oil
  • 1/8 teaspoon Curry Powder
  • 1/2 tablespoon Canola Vegetable Oil
  • 1/4 teaspoon Garlic
  • 2 ounces Waterchestnuts
  • 1/16 teaspoon Ginger (Ground)
  • 1 large Scallions or Spring Onion
  • 1/8 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 1/2 tablespoon Tamari Soybean Sauce
  • 1 cup Spring Mix Salad

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 granular 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. Sprinkle with sesame seeds.

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