Asian-Style Salad with Smashed Cucumbers and Beef
Beef provides dense protein, iron, and lasting satiety without unnecessary carbohydrate load, while cucumbers keep the salad fresh and light. Soy sauce, sumac, and a little sweet chili create a bright tangy-salty flavor without starchy sauces or sugar. The result is a quick warm salad that fits well into a keto dinner.
For the marinade, mix soy sauce (30 g), keto sweet chili (15 g), rice vinegar (5 g), garlic (3 g), sumac (3 g), and salt (2 g). Lightly smash cucumbers (180 g) with the flat side of a knife or a kitchen mallet so they crack, then cut them into large pieces, toss with the marinade, and leave for 15 minutes.
Cut beef (250 g) into thin strips. Heat olive oil (20 g) and quickly sear the meat over high heat for 2 to 3 minutes so it browns outside while staying juicy inside.
Slice bell pepper (70 g) into thin strips, red onion (35 g) into thin half-rings, and finely chop cilantro (15 g). Combine the marinated cucumbers, hot beef, bell pepper, red onion, and cilantro in a large bowl.
Sprinkle the salad with sesame seeds (3 g), toss gently, and serve at once while the meat is still warm and the cucumbers stay crisp.
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