4 servings
For the Beef
- 1 lb lean flank steak or sirloin, thinly sliced against the grain (454 g)
- 1 tbsp low-sodium soy sauce (15 mL)
- 1 tbsp coconut aminos (15 mL)
- 1 tsp toasted sesame oil (5 mL)
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger (5 g)
- ½ tsp black pepper
- ½ tsp onion powder
Toss sliced beef with soy sauce, coconut aminos, sesame oil, garlic, ginger, onion powder, and pepper. Let sit for 15–20 minutes while prepping vegetables.
Heat a skillet or griddle over medium-high heat.
Lightly spray with avocado oil spray and cook beef for 3–5 minutes until browned and just cooked through-don’t overcook — you want it tender.
For the Salad
- 5 oz spring mix or chopped romaine (142 g)
- 2 cups shredded cabbage mix (140 g)
- 1 cup cucumber, thinly sliced (120 g)
- 1 cup shredded carrots (110 g)
- 1 red bell pepper, thinly sliced (150 g)
- 3 green onions, sliced
- ¼ cup fresh cilantro, chopped (optional)
- 1 tbsp sesame seeds (9 g)
In a large bowl or platter, layer greens, cabbage, cucumber, carrots, peppers, and green onions.
Sesame Ginger Dressing
- 3 tbsp rice vinegar (45 mL)
- 1 tbsp low-sodium soy sauce (15 mL)
- 1 tbsp coconut aminos (15 mL)
- 1 tsp toasted sesame oil (5 mL)
- 1 tbsp olive oil (15 mL)
- 1 tsp Dijon mustard
- 1–2 tsp monk fruit sweetener or preferred sweetener
- 1 tsp fresh grated ginger (5 g)
- 1 garlic clove, minced
- Pinch red pepper flakes (optional)
Whisk together all dressing ingredients in a small bowl or shake in a mason jar until smooth.
Top with warm beef, drizzle with dressing, and sprinkle with sesame seeds and cilantro if using.
Calories: 265
Protein: 31g
Total Carbs: 10g