Keto Asian beef salad

Gingery and savory with a slightly spicy kick. Hearty red meat with creamy sesame goodness. All that, keto, and a refreshing salad to boot?? Do you see where we’re going with this? Meet your newest favorite food in a bowl!
Gingery and savory with a slightly spicy kick. Hearty red meat with creamy sesame goodness. All that, keto, and a refreshing salad to boot?? Do you see where we’re going with this? Meet your newest favorite food in a bowl!
USMetric
2 servingservings

Ingredients

Beef
  • 1 tablespoon 1 tablespoon olive oil
  • 1 tablespoon 1 tablespoon fish sauce
  • 1 tablespoon 1 tablespoon grated fresh ginger
  • 1 teaspoon 1 teaspoon chili flakes
  • 23 lb 300 g ribeye steakribeye steaks
Sesame mayonnaise
  • 1 1 egg yolk, at room temperatureegg yolks, at room temperature
  • 1 teaspoon 1 teaspoon Dijon mustard
  • ½ cup 125 ml avocado oil or light olive oil
  • 1 tablespoon 1 tablespoon sesame oil
  • ½ tablespoon ½ tablespoon lime juice
  • salt and pepper
Salad
  • 2 2 scallionscallions
  • 3 oz. 75 g cherry tomatoes
  • 2 oz. 50 g cucumber
  • 3 oz. 75 g lettuce
  • ½ ½ red onionred onions
  • fresh cilantro
  • 1 tablespoon 1 tablespoon sesame seeds

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Make the sesame mayonnaise by mixing egg yolk and mustard in a bowl.
  2. Add avocado oil in a very slow stream while whisking continuously. You can do this by hand or using a hand mixer or immersion blender. Add sesame oil, lime juice and spices towards the end, once the mayonnaise has emulsified. Reserve.
  3. Mix all ingredients for the beef marinade and pour into a plastic bag. Add the beef and marinate for 15 minutes or more at room temperature.
  4. Chop all vegetables for the salad, except the scallions, into bite-sized pieces. Divide between two plates.
  5. Heat a medium frying pan over medium heat. Add sesame seeds to the dry pan, and toast them for a couple of minutes, or until they’re lightly browned and fragrant. Set aside.
  6. Pat the meat dry on both sides with paper towels. Fry for a minute or two on each side on high heat, or until cooked to medium. (In this dish, the beef is best served at medium, but you can make it well done if you prefer.)
  7. Fry the scallions for a minute in the same pan.
  8. Slice the meat, across the grain, into thin slices. Place beef and scallions on top of the vegetables. Serve with roasted sesame seeds and sesame mayonnaise.

Tip!

In a hurry? If you don’t feel like making mayo from scratch, just add some sesame oil and lime juice to store-bought mayonnaise. Craving a bit of variety? Try swapping in salmon or pre-cooked chicken instead of the beef.

12 Comments

  1. Justin
    Made this tonight. It was delicious, maybe one of the best things I've made from diet doctor. Of course, there was a ribeye steak sitting on top so how can you go wrong! Why is the dressing called "mayonnaise"? There is no mayonnaise in the ingredients but I ask because the picture shows something on the side that looks like a mayonnaise dressing. Did I miss something?
    Reply: #3
  2. Barbara
    I was looking for a recipe using a beef roast as that is what I have on hand at the moment. So I think I will triple this recipe since my roast is 3 pounds or may quadruple this. I will use my Instant Pot with the marinade in it and hope for the best. I am having a difficult time finding keto recipes using the meat I already have in my freezer. So hoping this will work.
  3. Kris Trawick
    Justin, mayonnaise is made from egg yolk and oil. They are just making homemade mayonnaise.
  4. Andy
    Just wondering how 1 serving contains 11 grams of carbs? Following nutrition facts, I ended up with smaller value.

    P.S. It's very difficult to follow the rules when 10 different sources give 10 different versions of nutrition info.... how to know which info is the only correct one?

    Reply: #5
  5. Peter Biörck Team Diet Doctor
    Hi Andy!

    Unfortunately nutritional info is no exact science. We just have to try to do our best. :)

    Just wondering how 1 serving contains 11 grams of carbs? Following nutrition facts, I ended up with smaller value.
    P.S. It's very difficult to follow the rules when 10 different sources give 10 different versions of nutrition info.... how to know which info is the only correct one?

  6. Louise Jenkins
    So I don’t use any oil to fry steak in? Just fry in medium hot pan by itself, right?
  7. Purvi
    Hey, I don't eat beef, what can I replace it with? Chicken or Lamb ?
  8. Amanda
    I don't know why but this recipe was anything but easy for me, beginning with the *$#@! mayo! Mine separated and I spent sooooo much time trying to fix it before throwing it all out and grabbing a jar from the fridge. Once I followed the "tip for time" I was in business and must say the marinaded steak was AMAZING! Will save this recipe just for that. If anything, making mayo with a whisk feels next to impossible. Save your sanity and doctor a store-bought organic mayo or use an immersion blender.
  9. Angel
    Loved this! Didn't want to faff around with mayo (and can't wrap my head around the idea of mayo on a salad), so just served with avocado oil, sesame oil and lime juice. Really, really good! I agree with the previous poster that this is probably my favorite recipe on this site so far!
  10. Raquel
    Hi, if I want to make this for dinner + have left overs for lunch the next day, for TWO people, what serving option do I select? Do I select 2 servings or 4 servings? Thanks
  11. TJ
    This made enough for 5 servings for supper! I was confused about the mayo being on the side though. It felt like it should be a dressing that the sald portion should be tossed in, perhaps. Otherwise, how do you eat this? Do you take a forkful and dip it into the mayo? Do you dab it across the top? It would be nice if you could add some clarification on this point. Great recipe overall!
  12. Juli
    This is fantastic but you don't have to use an expensive cut of meat. I made it again last night with hamburgers on the grill! I made the patties, let them marinate for about 30 minutes at room temp then grilled them. I had leftover Sesame Mayo (from the Asian Beef Salad meal) that I slathered on the grilled burgers. I served them with a salad with Sesame-Ginger dressing (store bought). Oh my god, so good.

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