Warm Asian Beef Salad
9.3g
Net Carbs
38.1g
Protein
30.3g
Fat
4.0g
Fiber
477
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 tablespoon Sodium and Sugar Free Rice Vinegar
- 8 ounces Waterchestnuts
- 1/2 teaspoon Curry Powder
- 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 6 cups Spring Mix Salad
- 1 1/2 pounds Beef Top Sirloin (Trimmed to 1/8" Fat, Choice Grade)
- 2 tablespoons Canola Vegetable Oil
- 1 large (2.25 per pound, approx 3-3/4" long, 3" diameter) Red Sweet Pepper
- 1 1/2 teaspoons Garlic
- 2 tablespoons Tamari Soybean Sauce
- 1 teaspoon Sesame Oil
- 1/4 teaspoon Ginger
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 tamari, unseasoned rice wine vinegar, scallions, garlic, sesame oil and sugar substitute in a small bowl. Pour half (about ¼ cup) into a resealable plastic bag; add thinly sliced steak and marinate overnight in the refrigerator.
- To remaining tamari mixture, add curry powder and ginger. Refrigerate overnight.
- 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, sliced bell pepper, drained water chestnuts and reserved tamari dressing. Toss to coat.
