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Teriyaki Steak Bites with Peanut Butter Slaw!

Teriyaki Steak Bites with Peanut Butter Slaw!

Tools Needed:

  • Cast Iron Skillet

  • Bullet Blender

Steak Ingredients

  • 1 lb (454g) Sirloin Steak, cubed

  • Salt & Pepper, Garlic Powder (Optional)

Sauce (optionally go with pre-made sugar free teriyaki sauce)

  • 2 tbsp (14g) Sweetener, Preferably Brown (no stevia!!)

  • 1/4 tsp garlic powder

  • 3 tbsp (42 ml) Soy Sauce

  • 1 tbsp (15 ml) Rice Vinegar

  • 1 tbsp (15 ml) Fish Sauce

  • 1/4-1/3 cup (50-75 ml) Chicken Broth

  • 1/4 tsp xanthan gum (essential for thickening)

Slaw

  • 50g white cabbage

  • 50g red cabbage

  • 25g shredded carrots

  • 10g onion (optional)

Peanut Butter Dressing

  • 1 tbsp (6g) Powdered Peanut Butter

  • 1-1.5 tsp brown sweetener (no stevia!)

  • 3 tsp rice or apple cider vinegar

  • 1 tsp sesame oil

  • 1/8 tsp ground ginger

  • 1/8 tsp garlic powder

  • 1/8 tsp salt

Instrucciones!

Slaw (make this first!)

  1. Chop Up and mix vegetables in a medium-large bowl

  2. In a smaller bowl, whisk together your peanut dressing ingredients

  3. Combine slaw and dressing, then refrigerate

“Teriyaki” Sauce

  1. Warm your chicken broth

  2. Add all ingredients into a bullet blender, adding liquids first, then dry powders, then blend until smooth. Some bits and pieces (namely the xanthan gum and sweetener) may clump together at the bottom of the cup. Just take a spoon and scrape them up back into the mixture and reblend until completely smooth. Add more water or broth to the mixture if too thick.

  3. Set aside when finished. Do not refrigerate.

Steak

  1. Let steak sit out and come to room temperature. Ideally set out your steak before making the slaw.

  2. Once ready to cook, pat steak dry and season with salt, pepper& garlic. Let steak sit another 30 minutes.

  3. Cut steak into bite size pieces

  4. Heat olive oil or tallow in cast iron skillet on high heat

  5. Add steak bites to skillet once it starts to smoke. Sear bites on one side for 1 to 1.5 minutes, then flip and sear on the other side for the same time, and make sure to sear any fat caps too. Remove steak from pan once sides are seared and let rest in a seperate dish, deep enough to collect any juices. Your steak should be around 125°F internal temperature. Depending on how much steak you have you will want to do this in batches, I did it in 3.

  6. ⁠Once all bites are seared off, remove skillet from heat for about 5 minutes to cool it down a bit, then add your teriyaki sauce mixing it with the oil/juices in the pan. Turn the heat back on to low in order to heat the sauce.

  7. Add your steak bites and resting juices back into the pan and coat with sauce. At this point you will have medium rare to medium steak bites that are buttery and tender!

This recipe makes either 2 dinner sized servings or one OMAD serving.

Nutrition (1 dinner sized serving. If doing OMAD, double these figures! )

Steak with Sauce

  • 490 kcal

  • 2g net carbs

  • 52g protein

  • 32g fat

Peanut Butter Slaw (with optional onions)

  • 58 kcal

  • 5g net carbs

  • 2.5g Protein

  • 2.8g fat

Total Kcal Per Serving – 548 kcal.

Published at Tue, 24 Jan 2023 20:28:38 +0000

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