If you love Asian salads, you'll love my twist on my Asian Beef Salad.
You see, instead of using rice noodles and loads of carbs, I used a peeler and made asparagus and cucumber ribbons with tons of edamame beans. The result is a keto, lo-carb salad that is full of flavour.
The perfect salad to serve at a BBQ or use leftover steak to whip up at night.
400g rump steak
2 tbsp tamari
2 tbsp mirin
1 tspn sesame oil
1 tspn sugar
2 tspn miso
1 tbsp grated fresh or pickled ginger
1 tbsp macadamia oil
2 tbsp rice vinegar
1 tbsp tamari
½ tspn sugar
Rest of salad:
2 cucumbers, shredded with a julienne peeler
1 bunch asparagus, peeled lengthways
1 tbsp black and white sesame seeds
Marinate your steak in the sauce for as long as possible, ideally overnight.
When you’re ready to make the salad, get going by cooking the steak on the BBQ. Leave them to rest when done.
To pull the salad together, steam the edamame beans and use a peeler to peel the asparagus into ribbons, lengthways. Use the same or a julienne peeler, and peel the cucumbers down to the seeds.
In a glass jar, shake the dressing ingredients together.
To assemble the salad, pop the edamame beans along with the asparagus and cucumber ribbons on the bottom of the bowl. Top with the thinly sliced steak and drizzle the resting juices over the salad before topping with the dressing you made. Toss and top with the sesame seeds.
This salad will work with tofu, eggplant, grilled fish and even tinned tuna. Play around with what you have and enjoy!
- Prep Time: 10
- Cook Time: 5