Soy Glazed Asparagus Beef Rolls
The BEST Asian Low-Carb/Keto recipe for Soy Glazed Asparagus Beef Rolls. Enjoy the this soy glazed beef at only ~0.2g Net Carb / Roll. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 Rolls
- 10 Slices Thinly Sliced Beef about 3/4 lbs
- 10 Stalks Asparagus
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Olive Oil
- 4 tbsp Japanese Cooking Sake
- 2 1/2 tbsp Swerve or Monkfruit
- 3 tbsp Soy Sauce
- 1 Clove Garlic
- 1/2 Stalk Green Onions
- 1/8 tsp Sesame Seed optional
- 1/8 tsp Togarashi optional
Gather all the ingredients.
In a stove-top pot, boil water on high.
In the meantime, cut asparagus into 2 inch pieces.
Once water is boiling, add cut asparagus and cook for 1.5 minutes. Strain water and set boiled asparagus aside.
Grind garlic with a grinder or garlic press and set aside.
Finely chop green onions and set aside.
In a small Teflon fry pan, add 4 tbsp of Japanese sake, Swerve, soy sauce, ground garlic and bring to boil. Once boiling, reduce heat to med-low and let it cook for 3 minutes while stirring occasionally (make sure you keep an eye out on this as Swerve tends to burn much easier than sugar). Once 3 minutes has passed, reduce heat to simmer.
In the meantime, take 2 asparagus pieces and make rolls with the beef slices.
In a large Teflon fry pan, add olive oil on medium heat. Once oil is heated (will be around 2-3 minutes), carefully add the beef rolls with conjoining ends faced downwards on the pan. Sprinkle salt and pepper and rotate rolls until cooked, about 3-4 minutes.
Once beef rolls are cooked, add soy glaze sauce and cook for an additional 15-20 seconds. Transfer beef rolls to a serving plate, drizzle extra sauce on top and finish with a sprinkle of green onions and optional sesame seeds and togarashi.