Thai Grilled Beef Salad
10.9g
Net Carbs
27.4g
Protein
28.2g
Fat
6.0g
Fiber
423
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 4 cups Spring Mix Salad
- 1 cucumber (8-1/4") Cucumber (with Peel)
- 2 tablespoons Fresh Lime Juice
- 1 small (5-1/2" long) Carrots
- 8 ounces Beef Tenderloin (Trimmed to 1/8" Fat)
- 1 tablespoon Fish Sauce
- 1 tablespoon Canola Vegetable Oil
- 3 large Scallions or Spring Onions
- 4 ounces Basil
- 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
Directions:
- Grill or broil steak 4 inches from heat source about 5 minutes on each side for medium-rare. Set aside to cool.
- In large bowl, combine greens, basil, green onions, cucumber and carrot.
- In small bowl, mix lime juice, oil, fish sauce and sugar substitute. Add hot red pepper sauce to taste (if desired). Reserve 1 tablespoon dressing; toss remainder over greens mixture. Place greens on a platter.
- Thinly slice beef, reserving juices. Arrange slices over greens. Whisk beef juices into reserved dressing and drizzle over beef.
