I bought some flank steak and was going to just salt, pepper and throw garlic on it but then I was inspired seeing my friend make dinner one evening. She was grating ginger into some soy sauce for a marinade. It smelled really good! Too bad she didn’t invite me for dinner. 🙂 I built on that idea, did a little research, then created an Asian-Inspired Marinade for my flank steak*. My kids ate this up! I was really shocked because my kids are not beef eaters.
(*This marinade works on other beef cuts, ribs, chicken, pork, fish, tofu etc..)
1/2 cup of low-sodium soy sauce
2 T of honey (or agave nectar)
a juice of 1 lime
1 T of olive oil
1 T of sesame oil
1 T of chopped garlic
1 T of chopped green onions
1 tsp of grated ginger (fresh)
1/2 tsp of black pepper
1-1/2 pounds of beef flank steak
Combine all the ingredients into a bowl.
Coat the steak with the marinade, cover and refrigerate for at least 3 hours (the longer the better!)
Grill for 7-8 minutes per side (for medium rare).
Serve with steamed broccoli with a touch of sesame oil or sautéed mushrooms for a delicious low-carb meal. So yummy! If you have any leftovers, this would be perfect as a steak salad for lunch the next day. Toss it with my Sesame Vinaigrette dressing.
This hits the spot when you’re craving lasagna! Italian Stuffed Spaghetti Squash uses an alternate for pasta. And the best part is your kitchen smells so delicious – like you’re baking a tray of your favorite Italian dish. Gluten-free and lower in carbs. So good!
I posted this photo of Ginger-Sesame Beef on my personal Facebook page and everyone wanted the recipe. I thought I had this on my Guilt-Free Goodies blog because it’s low-carb and gluten-free, but I guess I didn’t. So here it is…
two pound of sliced beef (or chicken or pork)
1/4 cup of soy sauce
1/2 an onion, diced
1 ginger, peeled and sliced
1 package of sliced mushrooms
1 package of firm or extra firm tofu, cubed
1 bag of bean sprouts
1 stalk of green onions, cut in 2-inch strips
1/4 cup of sesame oil
Sauté onions and ginger in olive oil. Then add thinly sliced beef.
Season with salt, pepper and soy sauce.
When meat is cooked, add tofu and mushrooms. Simmer for about 5 min.
Add bean sprouts and green onions. Then drizzle about 1/4 cup of sesame oil over everything and cook until sprouts are tender to your liking.
Eat as is for a low-carb meal, or top over brown rice or quinoa. I like eating this with a side of steamed broccoli, too. Yum, yum!
This Cowboy Chili was inspired by Heather Eats Almond Butter’s Cowboy Quinoa. It’s wintertime and I wanted to make something warm, hearty and filling for dinner (or even for lunch). Totally hits the spot!
Quinoa — I made my quinoa in my rice cooker and added a tablespoon of taco seasoning to give it a little flavor.
1 lb. of ground meat (turkey, beef, chicken, pork… your choice)
1/2 packet (or more) of taco seasoning depending on how spicy you’d like it.
half an onion, chopped
1 tsp. garlic, chopped
2 tbsp of olive oil
salt / pepper as needed
1 can of beans (white, kidney, pinto, black, your choice)
half a bag of spinach
Optional toppings: diced avocado, sour cream, and queso fresco or any kind of cheese you prefer.
In a sauce pan, sauté garlic and onions in olive oil.
Brown the meat and add taco seasoning, salt and pepper to taste.
Once the meat is cooked, add the beans (liquid too), and stir until beans are heated.
Toss in your spinach and cover until cooked.
In a bowl, scoop in some quinoa, then the chili. Top with diced avocado, sour cream and cheese.