Low-carb adventures: Asian beef salad

A green salad topped with Asian beefI had actually made this Asian beef recipe for some lettuce wraps but the problem was that I only had Romaine lettuce, which does not  roll up too well. It turned out to be more like Asian beef lettuce tacos! *laughs*

I figured this  would be too messy for my lunch at work the next day, so I made up a green salad and simply topped it off with the flavourful ground beef mixture. Please have a look at the original recipe for the Asian Beef  Lettuce Wraps at the Comfort of Cooking website, but I made a few adjustments along the way for my own tastes and based on what I had on hand. Here’s the recipe for the beef mixture:


  • 1 Tbsp canola (or vegetable) oil
  • 1 medium green bell pepper, chopped
  • 1/2 medium white onion, chopped
  • 1 lb browned ground beef (I had some already cooked up and stored in the fridge from another recipe that didn’t use up all the beef)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp garlic powder
  • 1/4 VH garlic hoisin stir-fry sauce
  • 1 tsp ground ginger
  • 1 Tbsp reduced sodium soy sauce
  • 1-2 Tbsp red chili paste (to taste)
  • 2/3 Tbsp white vinegar + 1/3 Tbsp water (or 1 Tbsp rice wine vinegar)
  • 4 stalks green onions, chopped


  1. Heat oil over high heat in a skillet. Add bell pepper and onion, cooking about 3 minutes. Add cooked ground beef & cook for an additional 5 minutes, stirring.
  2. Drain any excess grease, return pan with meat & veggies to heat. Lower to medium.
  3. Stir in salt, pepper, hoisin, garlic, ginger, chili paste, vinegar & water. Cook, stirring, for 3-5 minutes until sauce thickens.
  4. Stir in green onions and serve over a salad of your choosing. I used chopped Romaine lettuce, large chunks of tomato and some cubed cucumber.

Makes: Approximately 4 servings of meat.
Serving: Approximately 1/4 lb of meat mixture.

Calories: 273
Carbs: 10g
Fat: 17g
Protein: 19g
Sodium: 485mg
Sugars: 7g

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