Recipes

Warm Asian Beef Salad Recipe

Atkins Warm Asian Beef Salad
15g
Net Carbs
Prep Time: 720 Minutes
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
37.2g

Protein

32.6g

Fat

3.6g

Fiber

521.7cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 1/2 tsp Garlic
  • 2 tbsp Tamari Soybean Sauce
  • 1 tbsp Sodium and Sugar Free Rice Vinegar
  • 1 tsp Sesame Oil
  • 0 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/2 tsp Curry Powder
  • 0 1/4 tsp Ginger
  • 1 1/2 lb Beef Top Sirloin (Trimmed to 1/8" Fat, Choice Grade)
  • 6 cup Spring Mix Salad
  • 2 tbsp Canola Vegetable Oil
  • 1 large (2.25 per pound, approx 3-3/4" long, 3" dia) Red Sweet Pepper
  • 8 oz Waterchestnuts

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.

  1. Mix scallions, garlic, tamari, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator.
  2. To remaining tamari mixture, add curry powder and ginger. Refrigerate overnight.
  3. Heat canola oil in a large skillet over high heat until very hot.
  4. 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.
  5. Add salad greens, bell pepper, water chestnuts and reserved tamari dressing. Toss to coat.

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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