Low Carb Beef Teriyaki
Experience the bold and savory flavors of **Low Carb Beef Teriyaki**, a guilt-free twist on the classic favorite! This easy and quick recipe features tender strips of marinated beef sirloin infused with the perfect balance of low-sodium soy sauce, coconut aminos, garlic, ginger, and a hint of sweetness from erythritol—ideal for those staying low-carb. Paired with vibrant stir-fried broccoli and red bell peppers, this dish boasts a satisfying crunch and vibrant color. The simple marinade doubles as a luscious, glossy sauce that thickens beautifully during cooking. Finished with a sprinkle of sesame seeds and fresh green onions, this healthy, crowd-pleasing dinner comes together in just 35 minutes and is perfect with a side of cauliflower rice or a crisp salad. Packed with flavor and free from excess carbs, it’s an ideal option for keto and low-carb enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams beef sirloin
- 60 ml soy sauce (low sodium)
- 30 ml coconut aminos
- 15 ml sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons erythritol or preferred low-carb sweetener
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 2 stalks green onions, sliced
- 200 grams broccoli
- 1 medium red bell pepper, sliced
- 2 tablespoons olive oil
Instructions
Begin by slicing the beef sirloin into thin strips, about 1/8 inch thick.
In a mixing bowl, combine the soy sauce, coconut aminos, sesame oil, minced garlic, minced ginger, erythritol, and rice vinegar. Mix well to create the marinade.
Add the beef strips to the marinade, ensuring each piece is well-coated. Allow it to marinate for at least 15 minutes while prepping the vegetables. For more flavor, marinate for up to 1 hour in the refrigerator.
Cut the broccoli into small florets and slice the red bell pepper into strips.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil.
Add the marinated beef strips to the skillet in a single layer, cooking in batches if necessary. Sear each side for about 1-2 minutes until nicely browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Add the broccoli florets and red bell pepper slices. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Return the beef to the skillet with the vegetables. Pour in any remaining marinade and stir well to combine all the ingredients.
Allow the contents to simmer for another 2-3 minutes, letting the sauce thicken slightly and coat the beef and vegetables.
Sprinkle sesame seeds over the dish for added flavor and crunch.
Garnish with sliced green onions before serving.
Serve hot and enjoy your low carb beef teriyaki with a salad or cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.9 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3312 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
