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Delicious Teriyaki Rib Eye and Chicken Wrapped Asparagus

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!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 120 kcal


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


For the Sesame Blanched Asparagus

  1. Bring 2 inches of water to boil in a large skillet. Add a sprinkle of sea salt.

  2. Wash and trim the ends from the asparagus. 

  3. Add to the boiling water and blanch for about 10 minutes, until the asparagus is tender and vibrantly green.

  4. 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

  1. 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.

  2. 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. 

  3. Place in the preheated skillet and cook until browned, about 5 minutes per side. 

  4. Remove from heat and serve immediately. 

Nutritional Analysis

  1. One serving equals: 120 calories, 8g fat, 59mg sodium, 6g carbohydrate, 1g fiber, and 14g protein.