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Asian Beef Salad


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  • 4 green onions chopped
  • 3 garlic cloves pressed
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 packet sugar substitute
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon dried ginger
  • 1 1/2 pounds beef sirloin steak cut against the
  • grain into 1/8" strips
  • 2 tablespoons canola oil
  • 6 cups mixed salad greens
  • 1 red bell pepper thinly sliced
  • 1 can sliced water chestnuts - (8 oz) drained


Servings 4


Step 1

Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak. 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 2 to 3 minutes in hot oil for medium doneness. Transfer to a large mixing bowl.

Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat.

This recipe yields 4 servings.

Carbohydrates: 10.5 grams
Net Carbs: 6 grams
Fiber: 4.5 grams
Protein: 41.5 grams
Fat: 18.5 grams
Calories: 380

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