Name: Keto Asian Beef Steak
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 3 garlic cloves (9 g), minced; 2 Tablespoons (30 ml) of sriracha sauce; 3 teaspoons (15 ml) of sesame oil, divided; ½ teaspoon (3 ml) of rice wine vinegar; 1 Tablespoon (12 g) of stevia; 8 oz (230 g) of beef sirloin, cut into strips; 2 cups (60 g) of baby spinach, stemmed; ½ head (85 g) of butter lettuce, torn; 1 yellow bell pepper (120 g), cut into thin strips; 1 red bell pepper (120 g), cut into thin strips

Ingredients

3 garlic cloves (9 g), minced
2 Tablespoons (30 ml) of sriracha sauce
3 teaspoons (15 ml) of sesame oil, divided
½ teaspoon (3 ml) of rice wine vinegar
1 Tablespoon (12 g) of stevia
8 oz (230 g) of beef sirloin, cut into strips
2 cups (60 g) of baby spinach, stemmed
½ head (85 g) of butter lettuce, torn
1 yellow bell pepper (120 g), cut into thin strips
1 red bell pepper (120 g), cut into thin strips

Instructions

Add the garlic, sriracha sauce, 1 teaspoon (5 ml) of sesame oil, rice wine vinegar, and stevia in a bowl. Mix well.
Pour half of the mixture into a zip bag and add the steak, allowing it to marinade.
Assemble the brightly colored salad by layering the vegetables in two bowls in the following order: baby spinach, butter lettuce, and two peppers on top.
Remove the steak from the marinade and discard the liquid.
Heat up the remaining sesame oil in a skillet over medium heat and add the steak. Stir fry for 3-5 minutes.
Transfer the cooked steak to the top of the salad.
Drizzle the other half of your marinade mix.
Sprinkle sriracha sauce on top and serve!

Notes

All nutritional data are estimated and based on per-serving amounts.

Net Carbs: 7 g

Nutrition

Calories: 280
Sugar: 3 g
Fat: 14 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 27 g