Rachael Ray Thai Beef Salad Recipe

Keto Friendliness Gauge

Net Carbs are 3% of calories per serving, at 8g per serving. This food is keto-friendly.

How keto-friendly is Rachael Ray Thai Beef Salad? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Rachael Ray Thai Beef Salad Recipe

  • Net Carbs are 3% of calories per serving, at 8g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Rachael Ray Thai Beef Salad Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 177 g )
Amount Per Serving
Calories: 257
Total Fat: 18g
Saturated Fat: 4g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 9g
Trans Fat: 0g
Cholesterol: 37mg
Sodium: 411mg
Total Carbohydrates: 11g
Dietary Fiber: 3g
Sugar: 6g
Protein: 16g
Calcium: 57mg Iron: 2mg
Potassium: 455mg Vitamin A: 57mcg
Vitamin C: 39mg Vitamin D: 0mcg

Ingredients

  • 3 tablespoons fish sauce
  • Zest and juice of 1 lime
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons light brown sugar
  • 1/4 cup canola or peanut oil
  • Sriacha, to taste
  • 1 1/2 pounds hanger or skirt steak
  • Salt and pepper
  • Salt and pepper 1 tablespoon canola or peanut oil
  • 1 lime, halved
  • 1/2 bunch mint (3/4 cup loosely packed), roughly chopped or torn
  • 1/2 bunch basil (about 1 cup loosely packed), torn
  • 1 large bunch watercress or upland cress
  • 1 green papaya or papaya, peeled, seeded and very thinly sliced
  • 2 vine tomatoes, seeded and chopped
  • 1 small red onion, quartered and thinly sliced
  • 4 scallions, thinly sliced on bias
  • 1 cup dry roasted peanuts, chopped
  • 1 red chili pepper, thinly sliced or chopped

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)