This recipe is designed to teach everyone how to make 10 minute keto sesame steak strips.
Course Main Course
Prep Time 5 minutesminutes
Cook Time 7 minutesminutes
Servings 6servings
Ingredients
Marinade
1 1/2lbstop sirloin steak, cut into 2 inch long strips
30mlliquid aminos or light soy sauce (2 TBS)
30mlolive oil (2 TBS)
15mlroom temperature water (1 TBS)
1/2tspground ginger
1/2tspgarlic powder
1/2tspgranulated sweetner of choiceI used granulated monkfruit sweetener
Sauce
30 mlcoconut oil (2 TBS)
80mlliquid aminos or light soy sauce (1/3 cup)
30mlroom temperature water (2 TBS)
8mlolive oil (1/2 TBS)
1/4tsphot sauce of choice
60mlbeef broth (1/4 cup)
Vegetables
14oz canFrench style green beans, drained
salt and pepper to taste
1rspgarlic powder
1tspground ginger
1/2tspxanthan gum or keto thickener of choice
2TBSsesame seeds
Instructions
Marinade
Place steak strips in a large Ziploc bag. Stir together the remaining marinade ingredients in a small bowl until fully combined. Pour the marinade over the steak strips in the bag. Seal the bag closed and turn several times to fully coat the steak strips. Allow to sit at room temperature for 20 minutes to marinade
Place the coconut oil in a large skillet over medium heat for 2 to 3 minutes or until hot. While the skillet is preheating stir together the remaining sauce ingredients until fully combined then set it aside. Pour the steak strips and the marinade int the preheated skillet.
Cook over medium heat for 2 minutes. Turn and cook another 2 minutes or until brown. Add the green beans and remaining vegetable ingredients except the xanthan gum and sesame seeds. Stir to fully combine the ingredients. Bring the mixture to a low boil.
Sprinkle in the xanthan gum and stir until the xanthan gum fully dissolves. Bring mixture back to a low boil. Cover, reduce heat to medium-low and cook for 2 minutes or until thickened. Remove the lid and sprinkle the sesame seeds over the steak strips. If desired serve over keto rice or keto pasta substitute