Servings: 2 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 lb. Beef sirloin, minced
- 2 Cucumbers, peeled and thinly sliced
- 1/2 Red onion, thinly sliced
- 1/4 cup Chopped fresh cilantro
- 1/4 cup Chopped fresh mint
- 2 tbsp. Olive oil
- 2 tbsp. Fresh lime juice
- 1 tsp Honey (optional)
- 2 long Red chili, diced (optional)
- Salt and pepper, to taste
Instructions
- Heat a large skillet over medium-high heat. Add the sliced beef until browned and cooked, about 5-7 minutes—season with salt and pepper to taste.
- Combine the sliced cucumbers, red onion, cilantro, and mint in a large bowl.
- In a small bowl, whisk together the olive oil, lime juice, and honey (if using)—season with salt and pepper to taste.
- Add the cooked beef to the bowl with the cucumber mixture, then pour the dressing over the top. Toss everything together until well coated.
- Serve immediately and enjoy your low-carb beef and cucumber salad!
Other Low-Carb Beef Recipes
Nutrition Facts
Calories: 275 kcal
Protein: 27g
Fat: 15g
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Sodium: 113 mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Beef and Cucumber Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.