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.
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!
Happy Leap Year! Did you know that Disneyland is open for 24 hours today?
My Swiss cousin created this delicious, gluten-free, agave-sweetened Sesame Vinaigrette. I love the flavors and its aromatic sweetness! She uses this dressing literally every day on her dinner salad, and since she’s introduced this salad dressing to me, I’ve eaten it almost every day as well (lunch or dinner) because it’s THAT good. Sometimes I’ll drizzle it over steamed vegetables. So guilt-free good!
1/4 c olive oil
1-2 tbsp sesame oil (the dark kind with the strong sesame aroma)
2 tbsp balsamic vinegar
1 tbsp soy sauce
1-2 tsp agave nectar (depending on how sweet you want it)
Put it all in a jar, cover it and give it a good shake. It should thicken and coat your greens* very nicely.
(*The secret to this salad is the kind of greens you’ll be pouring this dressing on. Make sure you toss in chopped cilantro and chopped green onions to whatever salad greens you’re using. It just enhances the flavors in the dressing.)