Low Carb Beef Pepper Rice
Adapted it from here.
Ingredients
Scale
beef
- 500g beef, Sukiyaki cut
- 2 tbsp soy sauce
- 1/4 tsp freshly ground pepper
- 1 tsp garlic powder
- 3–4 tbsp butter mixed
buttered corn
- 1 can corn kernels
- 3–4 tbsp salted butter
honey – garlic sauce
- 1 tbsp cooking oil
- 1 white onion, chopped
- 2 cloves garlic, minced
- 1/4 cup Honey
- 2 tbsp Kikkoman soy sauce
- 1/4 tsp pepper
- 1 tsp Cornstarch + 1/4 cup Water (cornstarch slurry)
low-carb rice
Instructions
- Combine soy sauce, pepper and garlic powder in a large bowl and mix well. Add the beef and mix well, marinate for 1 hour or overnight.
- While it’s marinating, cook your Cauliflower Rice.Recipe here. Set aside and make the honey garlic sauce.
- To make the Honey-Garlic Sauce: Heat oil in a sauce pan and saute onions and garlic until soft. Add the honey, kikkoman, and pepper. Bring to a boil and add the cornstarch slurry. Bring to a boil to thicken, turn off heat and set aside.
- Drain the canned corn kernels and put it in a bowl. Top with the salted butter and microwave until butter is melted. Give it a quick mix and set aside.
- Cook The Beef: