Before starting keto, one of our favorite meals were Asian lettuce wraps. We would marinate steak in sugary teriyaki sauce and flash fry in a wok. Once the meat cooled, we would spoon rice into a lettuce cup, sprinkle with soy sauce and chili oil and pile with steak. Finally, we would add a few slices of cucumber to cool the heat from the chili oil. It was so satisfyingly delicious!
I have been craving those lettuce wraps recently, so I decided to try my hand at recreating the marinade, making it Keto of course!
I decided to make it into a salad in order to add more vegetables to bulk it up since we aren't using rice.
The final meal tasted better than our old lettuce wraps; I will definitely be using this teriyaki sauce more often!
Servings: 4 entree size salads
Sauce ingredients:
1/2 cup tamari or coconut aminos
1/4 cup water
2 tablespoons rice vinegar
4 tablespoons Swerve Confectioners sugar (or sugar substitute of choice)
1 teaspoon garlic powder
1/2 teaspoon Chinese 5 spice
1 tablespoon minced ginger
1 tablespoon minced cilantro
1 tablespoon arrowroot plus 3 tablespoons water (to make slurry)
Salad:
3 sirloin steaks (or meat of choice), but into medium chunks
1 head Romaine lettuce, cut for salad
4 mini sweet bell peppers, diced
1 cup sprouts (mungbean, canned or fresh, blanched for 1 minute in boiling water)
1/2 cup julienned English cucumber
1 bunch Green onion, cut on the bias
Garnish with Sesame seeds (optional),
1 tablespoons oil, for stir fry
Dressing:
Tamari and chili oil, both drizzled to taste
To make teriyaki sauce:
Add all ingredients except arrowroot slurry to a pot and stir together until incorporated.
In a separate small bowl, mix together arrowroot and 3 tbsp. room temperature Water together to create a slurry.
Add slurry to teriyaki mixture and turn on stove to medium heat.
Stir constantly until mixture boils for 3 minutes and becomes thickened. Turn off heat and let cool.
Salad directions:
Cut up steaks (or meat of choice) into a medium sized chunks and add to marinade once it has cooled completely. Allow meat to marinate for a minimum of 3 hours, up to 24 hours.
Before stir frying the meat, cut up the bell peppers and mix them and the bean sprouts into the meat mixture.
Stir fry meat mixture in oil for 2-3 minutes, or until meat reaches desired doneness.
Set meat aside to cool.
Cut the Romaine for salad and Julienne cucumber; divide among the salads
Once cooled, divide the meat mixture over the salads and top with green onion and sesame seeds.
Drizzle salads with tamari and chili oil.
Enjoy!
I have been craving those lettuce wraps recently, so I decided to try my hand at recreating the marinade, making it Keto of course!
I decided to make it into a salad in order to add more vegetables to bulk it up since we aren't using rice.
The final meal tasted better than our old lettuce wraps; I will definitely be using this teriyaki sauce more often!
Servings: 4 entree size salads
Sauce ingredients:
1/2 cup tamari or coconut aminos
1/4 cup water
2 tablespoons rice vinegar
4 tablespoons Swerve Confectioners sugar (or sugar substitute of choice)
1 teaspoon garlic powder
1/2 teaspoon Chinese 5 spice
1 tablespoon minced ginger
1 tablespoon minced cilantro
1 tablespoon arrowroot plus 3 tablespoons water (to make slurry)
Salad:
3 sirloin steaks (or meat of choice), but into medium chunks
1 head Romaine lettuce, cut for salad
4 mini sweet bell peppers, diced
1 cup sprouts (mungbean, canned or fresh, blanched for 1 minute in boiling water)
1/2 cup julienned English cucumber
1 bunch Green onion, cut on the bias
Garnish with Sesame seeds (optional),
1 tablespoons oil, for stir fry
Dressing:
Tamari and chili oil, both drizzled to taste
To make teriyaki sauce:
Add all ingredients except arrowroot slurry to a pot and stir together until incorporated.
In a separate small bowl, mix together arrowroot and 3 tbsp. room temperature Water together to create a slurry.
Add slurry to teriyaki mixture and turn on stove to medium heat.
Stir constantly until mixture boils for 3 minutes and becomes thickened. Turn off heat and let cool.
Salad directions:
Cut up steaks (or meat of choice) into a medium sized chunks and add to marinade once it has cooled completely. Allow meat to marinate for a minimum of 3 hours, up to 24 hours.
Before stir frying the meat, cut up the bell peppers and mix them and the bean sprouts into the meat mixture.
Stir fry meat mixture in oil for 2-3 minutes, or until meat reaches desired doneness.
Set meat aside to cool.
Cut the Romaine for salad and Julienne cucumber; divide among the salads
Once cooled, divide the meat mixture over the salads and top with green onion and sesame seeds.
Drizzle salads with tamari and chili oil.
Enjoy!
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