Asian-Style Seared Beef Salad Recipe From Phil Vickery’s Ultimate Diabetes Cookbook

This Asian-Style Seared Beef Salad recipe from the Low Carb Express book is a beautiful dish that is sure to impress friends and family at dinner parties.

Whole cuts of meat, such as steaks, are only ever contaminated by bacteria on the outside of the meat, which are destroyed during cooking even if the middle of the meat is pink, or rare. Sushi nori (pressed seaweed which is dried and toasted) is a good replacement for salt to crumble over this type of salad.

Phil Vickery’s Ultimate Diabetes Cookbook
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Course Main Course, Salad
Cuisine Asian
Servings 2 servings
Calories 271 kcal

Ingredients
  

  • 1 teaspoon vegetable oil
  • ¼ teaspoon fivespice powder
  • 200 g sirloin steaks

For The Dressing

  • 1 lime Juice of 1 small lime
  • 1 tsp rice wine vinegar
  • ½ tbsp light soy sauce reduced salt, light
  • 1 tsp Thai fish sauce nam pla
  • 1 piece fresh ginger 5mm piece, peeled and grated
  • 1 garlic clove grated
  • ½ lemongrass stalk very finely chopped (optional)

For The Salad

  • 100 g carrots peeled and cut into thin ribbons
  • ½ cucumber cut into thin ribbons
  • ½ fennel bulb very finely sliced into thin strips
  • 2 spring onions sliced on the diagonal
  • 75 g beansprouts

To Serve

  • 1 handful fresh coriander roughly chopped
  • 1 handful fresh mint roughly chopped
  • 1 red chilli fresh, deseeded and sliced
  • 1 tbsp toasted sesame seeds

Instructions
 

  • Mix the vegetable oil with the five-spice powder, then brush this mixture all over the steaks. Set the steaks aside on a plate, whilst you prepare the dressing and salad vegetables.
  • Put all the ingredients for the dressing into a large bowl and mix until combined. Taste and adjust the flavour to your liking.
  • Add all the salad vegetables to the dressing in the bowl and tumble everything together to mix and coat. Pile the salad onto two serving plates and set aside.
  • Heat a heavy-based, non-stick frying pan or griddle pan over a high heat until very hot. Add the steaks to the pan and sear on both sides for a couple of minutes or so until cooked to rare, or cook for slightly longer, if you prefer.
  • Remove the steaks to a warm plate, cover with foil and leave to rest briefly, a couple of minutes, before thinly slicing into strips. Arrange the slices of beef on top of the salad.
  • To serve, scatter the beef salad with the chopped herbs, chilli slices and sesame seeds and serve immediately.

Nutrition

Calories: 271kcalCarbohydrates: 23gProtein: 27gFat: 9gSaturated Fat: 4gCholesterol: 61mgSodium: 620mgPotassium: 1061mgFiber: 7gSugar: 7gVitamin A: 9039IUVitamin C: 63mgCalcium: 142mgIron: 4mg
Keyword diabetic, HEALTHY, low-carb
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Beef Salad Recipe
RECIPE FROM PHIL VICKERY’S ULTIMATE DIABETES COOKBOOK

Being diagnosed with Type 2 Diabetes needn’t mean an end to enjoying food. In his bestselling gluten-free cookbooks, Phil Vickery showed it’s possible to overcome dietary restrictions and still eat well.

Now he’s turned his attention to creating recipes that will help diabetics take control of their diet and lower their blood sugar levels, with the endorsement of Diabetes UK. Organised into Breakfasts, Light Bites, Soup & Lunch, Main Meals, Sweet Things & Drinks and Sides & Dressings, the recipes are accompanied by nutritional analysis and at-a-glance `traffic light’ labelling.

With advice on achieving (and maintaining) a healthy weight, practical tips on eating less refined carbohydrates, smaller portions, and nutrient dense ingredients, Phil makes eating sensibly easier and more appealing than ever.

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