Asian Beef Salad with Sesame Seeds Recipe
17g
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 large Scallions or Spring Onions
- 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)
- 1/2 tbsp Canola Vegetable Oil
- 4 1/4 oz Beef Top Sirloin (Trimmed to 1/8" Fat, Choice Grade)
- 1 cup Spring Mix Salad
- 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
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.
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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