Low-Carb Teriyaki Beef Dinner
A quick and easy Low-Carb Teriyaki Beef Dinner with kale and cauliflower rice for a weeknight.
Servings: 4
Calories: 238kcal
Ingredients
- 1 tablespoon ginger chopped
- 1 tablespoon olive oil
- 2 tablespoon mirin
- 3 tablespoon tamari
- ½ teaspoon onion powder
- 1 pound flank steak
- 1 tablespoon corn starch
- 2 cups kale
- 1 teaspoon 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 teaspoon 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 | Fiber: 0g | Sugar: 2g | Vitamin A: 3410IU | Vitamin C: 41.4mg | Calcium: 86mg | Iron: 2.7mg