My Recipes Thai Steak Salad Recipe

Keto Friendliness Gauge

Net Carbs are 2% of calories per serving, at 6g per serving. This food is keto-friendly.

How keto-friendly is My Recipes Thai Steak 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 My Recipes Thai Steak Salad Recipe

  • Net Carbs are 2% of calories per serving, at 6g 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.

My Recipes Thai Steak Salad Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 220 g )
Amount Per Serving
Calories: 265
Total Fat: 14g
Saturated Fat: 4g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 77mg
Sodium: 331mg
Total Carbohydrates: 9g
Dietary Fiber: 3g
Sugar: 4g
Protein: 27g
Calcium: 132mg Iron: 4mg
Potassium: 717mg Vitamin A: 193mcg
Vitamin C: 31mg Vitamin D: 0mcg

Ingredients

  • Dressing:
  • 1/3 cup fresh lime juice (about 3 limes)
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon Thai fish sauce
  • 1 to 2 teaspoons chile paste with garlic
  • Steak:
  • Cooking spray
  • 1 (1 1/2-pound) flank steak, trimmed
  • 1 tablespoon cracked black pepper
  • Salad:
  • 3 cups trimmed watercress (about 2 bunches)
  • 1 cup thinly sliced red cabbage
  • 1 cup loosely packed fresh basil leaves
  • 1 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh cilantro leaves
  • 1/2 cup julienne-cut carrot
  • 2 tablespoons finely chopped unsalted, dry-roasted peanuts

Instructions

Visit My Recipes's website to view the recipe instructions. (Via Edamam)