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If you are like our family and have leftover steaks after BBQs, this recipe is perfect for you! This is my mom’s go-to way to use up any steaks we had leftover and it tastes so delicious! It is very easy to make and combination of soy sauce, garlic, salt and butter just sets this steak on fire! For this dish, you can use either uncooked or cooked leftover steaks (as long as it was only seasoned with salt and pepper). In the case you use previously cooked steaks, don’t add extra salt & black pepper and cook for less time. This recipe can be served as a side dish, or a full entree served with cauliflower rice and vegetables. It also is a prefect way to cook steaks when it’s too cold outside to fire up the grill!
This dish as pictured is keto approved at ~5g per serving, so feel free to use all the leftover on this recipe! I would describe the taste as creamy garlic soy sauce flavor paired with the juicy bites of steak cubes.
The only unique ingredients you would need for this one would be Japanese sake (or Dry Sherry). Here is the sake we normally use for reference.
Now, let’s get started!
Prepping Time 5M
Cook Time 5M (+5M for optional cauliflower rice)
Total Time 10M (+5M for optional cauliflower rice)
Net Carb/Serv ~5g
Servings 1
Ingredients
Stir Fry
- 1 Steak Fillet (we use New York cuts)
- 1 tbsp Butter
- 2 Cloves Garlic
- Moderately sprinkle of Salt and Pepper
- 2 tbsp Japanese Sake
- 1 tbsp Soy Sauce
- 1 stalk Green Onions
- 1 Cup of Cauliflower Rice (optional)
- 1 tbsp Butter (optional for Cauliflower Rice)
Directions
1) Gather all the ingredients.
2) Pat steak dry with paper towel. Cut steak into cubes about 1/4 x 1/4 inch. Moderately sprinkle salt and pepper onto cubes and set aside.
3) Grind garlic with a grinder or garlic press and place into mixing bowl.
4) Thinly cut green onions and place into mixing bowl.
5) Add soy sauce and Japanese sake into mixing bowl and set aside.
6) Optional cauliflower rice – in a large Teflon fry pan, melt butter on high heat. Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness.
7) In a new/clean large Teflon fry pan, melt butter on high heat. Once the butter is melted, add steaks and cook until outside is seared, about 1-1.5 minutes.
8) After steaks are seared, add sauce and cook for an additional 30-45 seconds. Serve on cauliflower rice and pour any excess sauce on top. Note – we actually recommend to serve this in a bowl with the cauliflower rice on the bottom, steak on top and the extra juice poured over. The plating illustrated is only for picture purposes.
Hope you enjoy our Mom’s Keto Garlic Steak Cubes!
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Mom's Garlic Steak Cubes w/Cauliflower Rice
Ingredients
- 1 Fillet Steak Fillet
- 1 tbsp Butter
- 2 Cloves Garlic
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 2 tbsp Japanese Sake
- 1 tbsp Soy Sauce
- 1 Stalk Green Onions
- 1 Cup Cauliflower Rice optional
- 1 tbsp Butter optional for Cauliflower Rice
Instructions
- Gather all the ingredients.
- Pat steak dry with paper towel. Cut steak into cubes about 1/4 x 1/4 inch. Moderately sprinkle salt and pepper onto cubes and set aside.
- Grate garlic with a grinder or garlic press and place into mixing bowl.
- Thinly cut green onions and place into mixing bowl.
- Add soy sauce and Japanese sake into mixing bowl and set aside.
- Optional cauliflower rice - in a large Teflon fry pan, melt butter on high heat. Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness.
- In a new/clean large Teflon fry pan, melt butter on high heat. Once the butter is melted, add steaks and cook until outside is seared, about 1-1.5 minutes.
- After steaks are seared, add sauce and cook for an additional 30-45 seconds. Serve on cauliflower rice and pour any excess sauce on top.
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