When it comes to seasons, there’s always a perfect activity to go with it! Spring time is great for hikes and enjoying the outdoors! Winter is great for skiing and snowboarding, and well summer, it’s just great for everything as long as you have a BBQ grill at the center of it all!
If you haven’t already guessed, we love BBQing in the summer months and with our already released Keto Korean BBQ and Keto Yakitori series, we will add another one to that with our yakiniku release!
Yakiniku just means grilled beef in Japanese and is prepared exactly in that way. It’s beef, usually slices of ribeye or top round, grilled on a BBQ and served with yakiniku dipping sauce. Now, this sauce is where it’s at because it’s what really sets yakitori and yakiniku apart.
Yakitori sauce has a profile more similar to teriyaki, but the yakiniku sauce is more fruit forward with infused sesame flavors. If you have never had it before, we definitely recommend giving it a go! It’s easy enough to make at home and will provide you with another delicious way to enjoy your summer BBQs!
You never can go wrong with grilling beef on a BBQ, but add some of this sweet fruit forward and toasted sesame seed flavored Japanese yakiniku sauce and you’ll be making a game changer! All this comes in at only ~3g carbs per serving making is a perfect low-carb/keto sauce!
For this dish, the special ingredients you would need are Soy Sauce, Swerve/Monkfruit, Bonito Flakes, Sesame Oil, Toasted Sesame Seeds, Rice Vinegar and Japanese Sake. You can get these ingredients on Amazon or at a local Asian supermarket.
Now, let’s get BBQing!
Prepping Time 5M
Cooking Time 10M
Total Time 15M
Net Carb/Serv ~3g
Servings 2
Ingredients
Beef
- 3/4 lb Ribeye, Chuck, or Flank in 1/2″ Strips
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Dipping Sauce
- 2 tbsp Japanese Sake
- 3 tbsp Soy Sauce
- 2 tbsp Swerve/Monkfruit
- 1 tbsp Bonito Flakes
- 1 Garlic Clove
- 1/8 Medium Apple
- 1 tbs Sesame Oil
- 1 tbs Toasted Sesame Seed
- 1/2 tbs Rice Vinegar (can sub with White Vinegar)
- 1/8 tsp Black Pepper
Directions
1) Gather all the ingredients.
2) Use a paper towel to pat down any excess moisture from slices of beef. Sprinkle on salt and black pepper and set aside at room temperature.
3) In a stove top pot, add Japanese sake, Swerve/Monkfruit, Soy Sauce and Bonito Flakes and bring to boil. Once boiling, reduce heat to simmer and let it simmer for 1 minute. After 1 minute has passed, strain Bonito Flakes with a strainer and use a spoon to push out any excess juices from the Bonito Flakes. Transfer sauce to a mixing bowl and set aside to cool down.
4) In the meantime, peel skin off of the apple and use a grater to grate apple and garlic cloves. Place inside the mixing bowl along with Sesame Oil, Toasted Sesame Seeds, Black Pepper and Rice Vinegar. Give the sauce a nice mix and place in fridge until ready to use. Note – the yakiniku dipping sauce will taste best after sitting in the fridge overnight but not required.
5) Preheat grill on high until temp reaches ~350F. Once the grill is up to temp, place slices of beef on the grill. Close lid and cook for ~1 minute until browned. Flip beef and cook for ~1 minute or until preferred liking. Transfer to a serving plate and serve with yakiniku dipping sauce!
Hope you enjoy your low-carb/keto Japanese Grilled Beef – Yakiniku!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Keto Japanese Grilled Beef - Yakiniku
Ingredients
Beef
- 3/4 lb Ribeye, Chuck, or Flank in 1/2" Strips
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Dipping Sauce
- 2 tbsp Japanese Sake
- 3 tbsp Soy Sauce
- 2 tbsp Swerve/Monkfruit
- 1 tbsp Bonito Flakes
- 1 Clove Garlic
- 1/8 Whole Medium Apple
- 1 tbs Sesame Oil
- 1 tbs Toasted Sesame Seed
- 1/2 tbs Rice Vinegar can sub with White Vinegar
- 1/8 tsp Black Pepper
Instructions
- Gather all the ingredients.
- Use a paper towel to pat down any excess moisture from slices of beef. Sprinkle on salt and black pepper and set aside at room temperature.
- In a stove top pot, add Japanese sake, Swerve/Monkfruit, Soy Sauce and Bonito Flakes and bring to boil. Once boiling, reduce heat to simmer and let it simmer for 1 minute. After 1 minute has passed, strain Bonito Flakes with a strainer and use a spoon to push out any excess juices from the Bonito Flakes. Transfer sauce to a mixing bowl and set aside to cool down.
- In the meantime, peel skin off of the apple and use a grater to grate apple and garlic cloves. Place inside the mixing bowl along with Sesame Oil, Toasted Sesame Seeds, Black Pepper and Rice Vinegar. Give the sauce a nice mix and place in fridge until ready to use. Note - the yakiniku dipping sauce will taste best after sitting in the fridge overnight but not necessary.
- Preheat grill on high until temp reaches ~350. Once the grill is up to temp, place slices of beef on the grill. Close lid and cook for ~1 minute until browned. Flip beef and cook for ~1 minute or until preferred liking. Transfer to a serving plate and serve with yakiniku dipping sauce!
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