Keto Asian Steak Salad
6.5g
Net Carbs
27.3g
Protein
22.9g
Fat
3.6g
Fiber
349
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1/4 teaspoon No Calorie Sweetener
- 1 clove Garlic
- 1/2 tablespoon Unseasoned Rice Wine Vinegar
- 1/4 ounce Ginger
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
- 1/2 teaspoon Sesame Oil
- 1/4 teaspoon Curry Powder
- 8 ounces Beef Top Sirloin (Trimmed to 1/8" Fat)
- 1 tablespoon Organic Tamari
- 5 ounces Baby Spinach
- 2 large Young Green Onions
- 1 tablespoon Vegetable Oil
Directions:
- Finely chop the garlic and place in a medium bowl. Finely chop the green onions and add to the garlic. Peel and grate the ginger and place in a small bowl. Remove the stem, pith and seeds from the red bell pepper and discard. Cut into ¼-inch thin strips; set aside.
- To the medium bowl with the garlic and green onions, add tamari sauce, rice wine vinegar, sesame oil and sugar substitute and stir until well combined. Pour HALF of the tamari mixture into the ziplock bag; set aside.
- Pat dry the sirloin steak with paper towels and cut into 1/2-inch slices. Place in the bag with the marinade. Seal the bag tightly and place in the refrigerator to marinate. To the tamari mixture remaining in the medium bowl add the curry powder and the ginger; hold for step 5.
- Heat 1 tablespoon of canola oil in a large sauté pan over medium-high heat. When the pan is hot, remove the steak from the marinade, and quickly stir-fry for 2 to 3 minutes until the beef is cooked through (Discard the marinade). Transfer the steak to a large bowl,
- Dress the red pepper and baby spinach with the reserved tamari mixture. Toss to coat all salad ingredients well.
- Divide the Asian Beef Salad between two plates and enjoy!
