Beef Teriyaki

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Beef Teriyaki

Nutritive Information

  • Energy: 207Kcals/866kJ
  • Fat, total: 7.9g
  • Saturated fat: 2.5g
  • Protein: 28.5g
  • Carbohydrate: 3.6g
  • Sugar, total: 2.4g
  • Fibre-NSP: 0g
  • Sodium: 8.5g


  • Oil 15ml/1 tbsp
  • Soy sauce 60ml/ 4 tbsp
  • Mirin or medium sherry 30ml/2 tbsp
  • Soft light brown sugar 5ml/1tbsp
  • Ginger juice 15ml/1 tbsp (see Cook’s tip)
  • garlic clove 1, crushed
  • Rump steak 500mg/1Ľlb , about 2.5cm/1in thick, in one piece if possible
  • Sansho pepper
  • Radish 1, peeled
  • Wasabi paste 30ml/2 tbsp and fresh coriander sprigs, to garnish


  • Mix the oil, soy sauce, mirin or sherry, sugar, ginger juice and garlic in a large shallow dish. Add the steak and turn to coat both sides. Leave in a cool place to marinate for at least 4 hours, turning from time to time.

  • Preheat a grill, ridged cast-iron grill pan or barbecue, and grill the steak for 3-5 minutes on each side. Season with sansho pepper.

  • To prepare the Japanese-style garnish, grate the mole and squeeze out as much liquid as possible. Place a little pile of grated mooli, with 7.5ml/ ˝ tsp of wasabi paste and a coriander sprig on each of four plates.

  • With a sharp knife, slice the steak into thin diagonal slices and arrange on the plates with the garnish.

  • Cook’s Tip

    To make ginger juice, peel and grate a knob of fresh root ginger and squeeze out the liquid.

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