Low Carb Teriyaki Beef
Savor the irresistible flavors of this Low Carb Teriyaki Beef, a mouthwatering dish that perfectly balances bold Asian-inspired tastes with a health-conscious twist. Tender strips of beef sirloin are seared to perfection and coated in a rich, homemade teriyaki sauce made with coconut aminos, sugar-free sweetener, fresh ginger, and garlic. Thickened with xanthan gum, the sauce achieves a glossy, restaurant-style finish without added carbs. Packed with protein and ideal for keto and low-carb diets, this recipe is quick to prepare and best served with spiralized zucchini for a satisfying, guilt-free meal. Garnished with sesame seeds and green onions, every bite of this flavorful dish delivers the perfect combination of savory and sweet. Whether you're meal prepping or looking for a quick weeknight dinner, this recipe is sure to impress while keeping things wholesome and delicious.
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Recipe Information
Ingredients
- 450 grams Beef sirloin steak
- 60 ml Coconut aminos (or low-sodium soy sauce for non-strict low carb diets)
- 1 tablespoon Sugar-free sweetener (erythritol or monk fruit)
- 1 teaspoon Fresh ginger, grated
- 2 units Garlic cloves, minced
- 2 teaspoons Sesame oil
- 1 teaspoon Xanthan gum
- 2 units Green onions, chopped
- 1 teaspoon Sesame seeds
- 200 grams Zucchini, spiralized (optional, for serving)
- 2 tablespoons Avocado oil or olive oil (for cooking)
Instructions
Thinly slice the beef sirloin steak into bite-sized strips. Pat the meat dry with paper towels to remove excess moisture for a better sear.
Prepare the low-carb teriyaki sauce by combining coconut aminos, sugar-free sweetener, grated ginger, minced garlic, and sesame oil in a small bowl. Mix well and set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. When the oil is hot, add the beef in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of avocado oil to the skillet. If you’re including spiralized zucchini, toss it into the skillet and sauté for 2-3 minutes until slightly tender, then remove and set aside.
Pour the prepared teriyaki sauce into the skillet and reduce the heat to medium-low. Bring the sauce to a gentle simmer and sprinkle in the xanthan gum while whisking continuously to thicken the sauce to your desired consistency. This should take about 1-2 minutes.
Return the cooked beef to the skillet and toss to coat evenly in the sauce. Let it cook for another 2 minutes to warm through and absorb the flavors.
To serve, plate the beef on top of the sautéed zucchini (if using) and garnish with chopped green onions and sesame seeds. Enjoy your low-carb teriyaki beef hot.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 17.0 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2060 mg | 44% | |
*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.
