Beef Teriyaki
Submitted by mrswlfy
Sirloin steak marinated in soy sauce, white wine, garlic, and ginger, then broiled and drizzled with a glossy homemade teriyaki glaze. Low-carb and high-protein with just 15 minutes of cook time.
YIELD
2 servingsPREP
120 minCOOK
15 minREADY
135 minForget the bottled stuff. This homemade beef teriyaki starts with a two-hour soy-and-wine marinade that soaks deep into thick-cut sirloin strips, loading them with ginger-garlic flavor before they even hit the broiler.
A quick three minutes under high heat gives you caramelized edges with a juicy, pink center. Meanwhile, the leftover marinade gets thickened into a glossy sauce you’ll want to pour over everything.
It’s low-carb, high-protein, and tastes like something you’d order at your favorite Japanese restaurant.
Kitchen Tips
- Cut the sirloin into even half-inch strips so they all cook at the same rate under the broiler.
- Don’t skip the two-hour marinade. The soy and wine need time to penetrate the meat and tenderize it.
- When thickening the sauce, mix the cornstarch with a splash of cold water first to avoid lumps.
- Serve over steamed rice with a side of stir-fried broccoli for a complete meal.
Ingredients
Directions
Slice beef into ½ inch strips.
Arrange in shallow casserole.
Combine soy sauce, wine, garlic, and ginger.
Pour over meat, cover and refrigerate.
Marinate 2 hours.
Broil beef 1½ minutes on each side.
Pour marinade into saucepan .
Add cornstarch and cook over medium heat, until sauce thickens.
Remove from heat, stir in artifical sweetener Serve sauce over meat.
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