Indonesian · Keto
Beef Rendang Salad
Inspired by Indonesian cuisine, this keto lunch is prepared with rendang beef and mixed greens. Low carb, maximum flavor!
Halal-friendly Medium
- Prep
- 20 min
- Cook
- 4 min
- Total
- 24 min
- Serves
- 3
3g Net carbs
22g Protein
37g Fat
437 Calories
Per serving
Ingredients
- 100 g rendang beef
- 1 cup mixed greens
- 1 piece cucumber
- 150 g coconut
- 1 piece lime
Method
- Slice the cucumber into thin rounds and set aside.
- Warm the rendang beef in a skillet over medium heat for 4 minutes until heated through and fragrant.
- Toast the coconut in a dry pan over low heat for 2 minutes, stirring frequently, until lightly golden.
- Arrange the mixed greens as a base in a wide salad bowl.
- Top the mixed greens with the warmed rendang beef, cucumber slices, and toasted coconut.
- Squeeze the lime over the entire salad just before serving to brighten all the flavors.
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