Asian Beef Salad with Sesame Seeds
17g
Net Carbs
Net Carbs
Prep Time: 720 Minutes
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 2
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 2
How to Calculate Atkins Net CarbsINGREDIENTS
- 1/4 tsp Garlic
- 1/2 tbsp Tamari Soybean Sauce
- 2/24 tbsp Sodium and Sugar Free Rice Vinegar
- 1/4 tsp Sesame Oil
- 1/8 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 1/8 tsp Curry Powder
- 1/16 tsp Ginger (Ground)
- 4 1/4 oz Beef Top Sirloin (Trimmed to 1/8" Fat, Choice Grade)
- 1 cup Spring Mix Salad
- 1/2 tbsp Canola Vegetable Oil
- 1/4 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
- 2 oz Waterchestnuts
- 1 tbsp Dried Whole Sesame Seeds
- 1 large Scallions or Spring Onions
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 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.
- To remaining soy sauce mixture, add curry powder and 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 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.
