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Asian Beef Salad Single Serving Recipe

Atkins Asian Beef Salad Single Serving
Net Atkins Count ™
Prep Time: 720 Minutes
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 1 large Scallions or Spring Onions
  • 1/2 clove Garlic
  • 1/2 tbsp Tamari Soybean Sauce
  • 1/4 tbsp Sodium and Sugar Free Rice Vinegar
  • 1/4 tsp Sesame Oil
  • 1/8 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 1/8 tsp Curry Powder
  • 1/16 tsp Ginger
  • 1/2 tbsp Canola Vegetable Oil
  • 4 1/4 oz Beef Top Sirloin (Trimmed to 1/8" Fat, Choice Grade)
  • 3/4 cup Spring Mix Salad
  • 1/4 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
  • 1/8 cup slices Waterchestnuts (water chestnuts)


Note: Because only half of the marinade is used in this recipe for the salad dressing and the rest is used as a marinade and discarded, please double the first six ingredients. (The nutritionals shown are correct.) For added flavor, use dark (toasted) sesame oil instead of regular sesame oil.
  1. Mix diced green onions, minced garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator.
  2. To remaining soy sauce mixture, add curry powder and ginger.Heat canola oil in a large skillet over high heat until very hot.
  3. Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil for medium doneness. Transfer to a large mixing bowl. Add salad greens, diced bell pepper, water chestnuts and reserved soy dressing. Toss to coat and serve immediately.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.