Delicious Teriyaki Rib Eye and Chicken Wrapped Asparagus
This recipe is savory, delicious and a great way to get your protein and veggies all at once! To keep this meal low-carb, serve with cauliflower rice by shredding a head of cauliflower in a food processor and sautéing. Enjoy!
Ingredients
For the Sesame Blanched Asparagus
- Sea salt
- 4 bunches fresh, organic asparagus
- 2 Tablespoon sesame seed oil
- 2 teaspoon lemon zest
- 2 Tablespoon fresh lemon juice
- Fresh, black pepper
For the Rib Eye and/or Chicken
- 1/2 cup sake
- 1/2 cup mirin
- 2 Tablespoons freshly grated ginger
- 2 Tablespoons minced garlic
- 1/2 cup coconut aminos
- 2 Tablespoons pure maple syrup
- 2 Tablespoons olive oil
- 1 lb thinly sliced Rib Eye and/or Chicken
Instructions
For the Sesame Blanched Asparagus
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Bring 2 inches of water to boil in a large skillet. Add a sprinkle of sea salt.
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Wash and trim the ends from the asparagus.
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Add to the boiling water and blanch for about 10 minutes, until the asparagus is tender and vibrantly green.
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Remove from heat, drain and place in a bowl. Toss with the sesame oil, lemon juice and lemon zest. Season with salt and pepper. Set aside.
For the Rib Eye and/or Chicken
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Combine the sake, mirin, ginger, garlic, coconut aminos and maple syrup in a bowl. Pour over the meat in a shallow container. Place in the fridge and chill for an hour.
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Heat the olive oil in a grill pan or skillet. Remove the meat from the fridge and wrap pieces of meat around stalks of asparagus.
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Place in the preheated skillet and cook until browned, about 5 minutes per side.
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Remove from heat and serve immediately.
Nutritional Analysis
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One serving equals: 120 calories, 8g fat, 59mg sodium, 6g carbohydrate, 1g fiber, and 14g protein.
