Asian Beef Tongue on Spinach and Kale Salad

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For those that want to try and incorporate organ meats, beef tongue is an excellent start. It doesn’t have a strong organ taste at all and in fact tastes just like beef. The taste is much richer and filling though because beef tongue has a very high percentage fat content compared to regular beef, making it yet another great option for a LCHF diet. Here it is served with an Asian dressing. Make sure to check out my other beef tongue recipe, Asian Beef Tongue with Quick Konjac Noodle Stir Fry.

Asian Beef Tongue on Spinach and Kale Salad – Serves 2

slow cooked, peeled and cooled beef tongue in thin slices (about 200g)
1 teaspoon no taste coconut oil
4 tablespoons tamari soy sauce or coconut aminos
1 tablespoon apple cider vinegar
1 teaspoon powdered sweetener (I use Natvia)
2 teaspoons Chinese chilli oil to taste, recipe here
shallots, sliced
bag of spinach and kale salad
1 shallot, slice
sesame seeds to garnish

 

Mix everything for the sauce until combined, coconut oil, tamari/coconut aminos, vinegar, sweetener and chilli oil.

Heat more coconut oil in a frypan and sear beef tongue.

Fill a bowl with salad mix, top with beef tongue and garnish with sauce, shallots and extra sesame seeds. Serve.

Nutritional Info:

Cals – 428.6

Fat – 32.5g

Protein – 29.8g

Total Carbs – 4.9g

Fibre – 0.2g

Sugars – 0.5g

Net Carbs – 4.7g

If counting sweeteners, add 2g carbs