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Low-Carb Teriyaki Beef Dinner
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5 from 1 vote

Low-Carb Teriyaki Beef Dinner

A quick and easy Low-Carb Teriyaki Beef Dinner with kale and cauliflower rice for a weeknight.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian, Gluten Free, Low-Carb
Servings: 4
Calories: 238kcal

Ingredients

  • 1 tbsp ginger chopped
  • 1 tbsp olive oil
  • 2 tbsp mirin
  • 3 tbsp tamari
  • ½ tsp onion powder
  • 1 pound flank steak
  • 1 tbsp corn starch
  • 2 cups kale
  • 1 tsp sesame seeds
  • ¼ cup spring onion

Instructions

  • Mince the garlic and ginger, soy sauce, mirin to sauce mixture with salt and pepper. Pour over the beef in a container and return to the refrigerator for 24 hours.
  • Slice the beef thin then pour some sesame oil in a large skillet over medium heat.
  • Pour some sesame oil in a large skillet over medium high heat and add the steak. Mix it around while cooking to cook evenly and crispy edges.
  • After about 20 minutes, add the kale sprinkle about a 1 tsp of cornstarch to the mixture to add a little thickness to the sauce in the pan.
  • Sprinkle some sesame seeds and spring onions before serving.

Notes

I marinate the meat over night, if I don't have much time I try to leave it for at least 2 hours.
 

Nutrition

Serving: 1cup | Calories: 238kcal | Carbohydrates: 10g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 893mg | Potassium: 597mg | Sugar: 2g | Vitamin A: 3410IU | Vitamin C: 41.4mg | Calcium: 86mg | Iron: 2.7mg