Low Cal Asian Steak Salad Food

KETO THAI STEAK SALAD

Steps:

• Chop the pickled ginger into really fine pieces or grate the fresh ginger. Mix all of the sauce ingredients together in a bowl. Set aside.
• Finely slice the beef, pop it in the freezer for 10 minutes so it's easier to slice. TIP: you can use leftover cooked steak, just slice it thinly with a sharp knife.
• Bring a pan to high heat and add in the olive oil and beef. Sauté for about 30 seconds to 1 minute per side. If using cooked beef, only cook for 30 seconds per side. Add half of the sauce to the pan and reserve the rest for salad dressing.
• Add the arugula to a bowl and top with the steak.
• Slice the avocado, radish, and cucumber. Add to the bowl, season with sea salt, and top with sesame seeds. Add the pickled ginger. Top with chopped green onions and cilantro and serve the sauce on the side for dipping or toss with salad.

ASIAN BEEF SALAD

Steps:

• Marinate the flank steak overnight in your choice of teriyaki or asian marinades.
• Broil flank steak and slice thinly.
• Arrange spinach on plates, then top with carrots, bean sprouts and steak.
• Drizzle dressing and sprinkle cashews on top. Enjoy!

HEALTHY LITE STEAK SALAD

Steps:

• Mix the onion powder, salt, cumin and cayenne pepper; rub mixture onto both sides of steak. Let that sit at room temp while you prepare the other items.
• Chop romaine lettuce and separate into 4 bowls. Rinse corn and divide into the 4 bowls of lettuce. Drain and rinse black beans and divide into the 4 bowls. Chop green onions and divide into the 4 bowls. Chop Roma tomatoes and divide into the 4 bowls.
• Now make the dressing. Mix sour cream and butter milk in a bowl with the garlic salt, white wine vinegar, parsley, black pepper, cumin and cayenne pepper. Put it in the refrigerator while you prepare the steak.
• Heat olive oil on high heat in iron skillet until very hot. Place steak in hot skillet and sear for 2-3 minutes on each side or to medium rare. Remove steak to cutting board and let rest for a couple of minutes while you remove the dressing from the refrigerator. Now cut thin strips of meat and place as a crown on the bowls of salad.
• Spoon a bit of dressing over steak and salad and serve immediately.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD RICE PILAF

Steps:

• Snap off tough ends of asparagus.
• Cook asparagus in boiling water for 2 minutes or until crisp-tender.
• Drain well and chill.
• Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
• Set aside.
• Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
• Marinate in regrigerature 1 hour, turning occasionally.
• Remove asparagus and steak from bag, and discard mixture.
• Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
• Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
• Place steak on a platter, and cover with foil.
• Let stand for 5 minutes.
• Cut steak diagonally across grain into thin slices.
• Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
• Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

WARM ASIAN STEAK SALAD

Steps:

• Whisk together all dressing ingredients.
• Pour 1/4 cup of dressing over steak in a shallow non metallic dish, turning to coat.
• Cover and marinate in refrigerator for 2 hours or overnight.
• Reserve remaining dressing.
• Grill steak 3 to 4 minutes per side for medium (if steak is about 1 inch thick).
• Let steak rest for a few minutes before carving.
• Slice thinly on the diagonal.
• In a serving dish,toss reserved dressing with salad greens, asparagus,red pepper,cucumber, green onions and coriander, if using.
• Arrange steak over salad, garnish with toasted sesame seeds and serve immediately.

ASIAN STEAK SALAD

Steps:

• Preheat grill to medium high.
• Sprinkle steaks with just salt and pepper.
• Combine cabbages, 2 T.
• of the lime juice and 1 t.
• of the Hoisin Sauce.
• Toss well and set aside.
• Grill steaks to personal preference.
• When done cut crosswise into this slices.
• Combine the remaining ingredients with the slightly marinated cabbage and toss well.
• Arrange salad on four plates and divide the meat equally between them.