Low-carb beef and edamame salad

Exotic low-carb beef and edamame salad with rump steak, edamame and soy sauce. An Asian-inspired lunch with very few carbs.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 450 kcal per serving
• Protein: 42 g
• Fat: 25 g
• Carbs: 12 g

Ingredients

• 300g rump steak
• 150g edamame
• 1 pepper
• 100g lamb's lettuce
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 1 tsp sesame seeds

Method

You’ll need: frying pan · saucepan · chopping board · knife

1. Use a red pepper for colour. Cook the frozen edamame in hot water for three minutes, then refresh them in ice-cold water.
2. Wash the lamb's lettuce thoroughly and cut the pepper into thin strips.
3. Heat a frying pan until very hot, sear the rump steak for two minutes on each side, then leave it to rest briefly.
4. Mix the soy sauce with the sesame oil and lime juice to make an Asian-style dressing.
5. Slice the steak thinly, arrange everything on the salad, drizzle with the dressing and sprinkle the sesame seeds on top.

Good to know

Red meat in a salad sounds heavy, but with edamame and an Asian sesame dressing it turns into a refreshing summer dish.

Swaps

Rump steak → chicken breast (for a leaner, slightly milder meat option).

Cooking tips

Always slice the beef across the grain, otherwise the meat turns as tough as leather.

Storage

Only pour the dressing over the salad right before eating, so the lamb's lettuce stays fresh.

Allergens

Contains soya (edamame, soy sauce) and sesame. Contains: gluten (soy sauce).

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