This recipe makes four servings. Try not to be intimidated by the list and the steps! Its really easier to make than you would think AND its a healthier twist on the traditional steak salad.
For the Beef
- 1 lb lean flank steak or sirloin, thinly sliced against the grain
- 1 tbsp low-sodium soy sauce
- 1 tbsp coconut aminos
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 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
- 2 cups shredded cabbage mix
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- ¼ cup fresh cilantro, chopped (optional)
- 1 tbsp sesame seeds
In a large bowl or platter, layer greens, cabbage, cucumber, carrots, peppers, and green onions.
Sesame Ginger Dressing
- 3 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tbsp coconut aminos
- 1 tsp toasted sesame oil
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1–2 tsp monk fruit sweetener or preferred sweetener
- 1 tsp fresh grated ginger
- 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