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WW Recipe of the Day: Low Carb Thai Beef Salad
On a whim, I had a little get together a few weeks ago. It was a simple lunch for two that I pulled together in about 1/2 hour. With the help of my local deli, I made this enticing protein packed Thai-inspired Beef Salad. It has only a few simple ingredients that gives it the classic taste with a deli twist.
Of course the salad can be made with baked or grilled roast beef. However it’s really easy with rare sliced roast beef. The deli can slice it paper thin which makes the salad easy to eat with both chopsticks if you’re adept or with a fork.
I served it on a small buffet with another veggie and rice salad, fruit, and slices of a non traditional sliced baguette just because I love them.
How Many Calories and WW Points in this Thai-Spiced Roast Beef Salad?
According to my calculations, each serving has 195 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
How to Make Thai Beef Salad
Step 1: Gather and prepare all ingredients.
Step 2: In a small bowl (affiliate link), whisk together the soy sauce, lime, sesame oil and cilantro.
Step 3: Line a plate with the lettuce leaves and top them with the roast beef.
Step 4: Arrange the cucumber around the meat and spoon the sauce over the top of the dish.
Step 5: Sprinkle with sesame seeds and chopped chili.
Recipe Notes, Variations and Substitutions
Deli meats have a lot of added salt, so with the soy sauce it’s a good idea to avoid adding any more additional salt. To make things even simpler, use an English or Persian cucumber; you can leave these varietals unpeeled and just slice and add.
Sesame oil is intense, so use very sparingly. If you choose, you can avoid it completely and just use a neutral vegetable oil.
I made a basic salad with just the beef and refreshing cucumber slices with a little lettuce on the bottom. I was serving additional veggies but if you use this as a lunch in itself, add halved cherry tomatoes, chopped scallions or red onions and more greens. Unless you’re a real hot spice person, keep the chili amount the same—just one, seeded and chopped.
Serving Suggestions
Sesame coated noodles or Asian veggies like steamed and cooled bok choy can be served along with the salad. Crispy rice crackers would be excellent along with Asian pears for dessert.
Ways to Use Leftovers
Leftovers can be stored and eaten within 2 days. The flavor will be wonderful although any leftover lettuce might wilt and need replacing. Thai seasoned beef can be added to a veggie beef stir fry.
If you’ve made this Thai Roast Beef Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Low Carb Thai Beef Salad
Equipment
Ingredients
- 1 tablespoon reduced sodium soy sauce
- Juice of 1 lime
- 1 tablespoon chopped cilantro
- 2 teaspoons sesame (or canola) oil
- 4 large lettuce leaves
- 4 ounces thinly sliced cooked roast beef, cut into shreds (about 1 generous cup)
- 1 small cucumber, peeled and cut into thin rounds
- 2 teaspoons sesame seeds
- 1 teaspoon chopped red chili
Instructions
- In a small bowl (affiliate link), whisk together the soy sauce, lime, sesame oil and cilantro.
- Line a plate with the lettuce leaves and top them with the roast beef.
- Arrange the cucumber around the meat and spoon the sauce over the top of the dish.
- Sprinkle with sesame seeds and chopped chili.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 5 PointsPlus (Old plan) I made a basic salad with just the beef and refreshing cucumber slices with a little lettuce on the bottom. I was serving additional veggies but if you use this as a lunch in itself, add halved cherry tomatoes, chopped scallions or red onions andmore greens. Unless you’re a real hot spice person, keep the chili amount the same—just one, seeded and chopped. Deli meats have a lot of added salt, so with the soy sauce it’s a good idea to avoid adding any more additional salt. To make things even simpler, use an English or Persian cucumber; you can leave these varietals unpeeled and just slice and add. Sesame oil is intense, so use very sparingly. If you choose, you can avoid it completely and just use a neutral vegetable oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
