Korean BBQ Steak Salad Recipe
This Korean BBQ Steak Salad combines flavor-packed steak with mixed greens, avocado, and a sweet and spicy dressing!
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Ingredients
For the Salad
- 9 oz Skirt Steak
- ½ ripe Avocado chopped
- 4 cups Mixed Greens
- 2 cloves Garlic
- 4 tablespoon Soy Sauce
- 2 tablespoon Sesame Oil
- 1 tablespoon Low Carb Sugar Substitute
- 1 teaspoon Sesame Seeds
For the Dressing
- 4 tablespoon Sesame Oil
- 1 small Lime juice only
- ½ small Orange juice only
- ½ teaspoon Low Carb Sugar Substitute
- ½ teaspoon Chili Flakes
- ½ clove Garlic minced
Instructions
- Thinly slice the skirt steak into bite-sized pieces and heat 2 tablespoons of sesame oil in a non-stick pan. Sauté the steak fillets over high heat for 1-2 minutes on each side. Mince and add the garlic. Add the soy sauce, Erythritol, and sesame seeds, and stir to create a thick glaze.
- In a small mixing bowl, whisk together 4 tablespoons of sesame oil, lime juice, Erythritol, chili flakes, and minced garlic to make the dressing.
- Toss the greens in a salad bowl and add the chopped avocado. Top with the steak fillets and drizzle with the dressing. Serve at room temperature.
Notes
Net Carbs: 6.0g
Nutrition
Serving: 1bowl (2 per recipe) | Calories: 623kcal | Carbohydrates: 9.6g | Protein: 32.5g | Fat: 51.6g | Saturated Fat: 8.3g | Cholesterol: 75.4mg | Sodium: 857.1mg | Potassium: 873.1mg | Fiber: 3.6g | Sugar: 1.6g | Vitamin A: 212.6IU | Vitamin C: 18mg | Calcium: 83.6mg | Iron: 3.4mg | Net Carbs: 6g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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