In Japan, people do not eat beef all that much. It’s probably because a pound of beef costs like a gazillion $ over there 😁. Just google A5 wagu and you will see what I mean. Since traditional Japanese beef recipes are somewhat limited, that means we have to create our own! So for this one, we were inspired by [email protected]’s beef rolls and thought it would be a great base to work off of. We made some of our personal tweaks to the flavor profile and of course keto-fied it! We think it came out absolutely delicious and hope you can agree as well! Hope you enjoy our Soy Glazed Asparagus Beef Rolls recipe!
This recipe is low-carb/keto friendly at ~0.2g per roll, so something you can consider adding to your meal plan to get your protein and vegetables at once! This dish brings the flavors of sweet and salty soy glaze beef paired with the crunchy bite of fresh asparagus.
A couple of unique ingredients you will need for this recipe are Japanese cooking sake, Swerve or Monkfruit, sesame seeds, togarashi and soy sauce. Here is the sake we normally use for reference and you can replace Japanese Sake with dry sherry if needed. For everything else, you can purchase on Amazon. Note – You can usually get thinly sliced beef at your local Asian supermarket under packages labeled shabu-shabu(thin) or sukiyaki (slightly thicker). Either of these would work for this recipe. Also, you can slice your own meat from a rib roast.
Now, let’s get started!
Note – if you are planning to have this as a main, you will need probably 15-25 rolls per person.
Prepping Time 10M
Cooking Time 10M
Total Time 20M
Net Carb/Roll ~.2g
Servings 10 Rolls
- 10 Slices of Thinly Sliced Beef (about 3/4 lbs)
- 10 Asparagus Stalks
- Salt to Taste
- Black Pepper to Taste
- 1 tbsp Olive Oil
- 4 tbsp Japanese Cooking Sake
- 2 1/2 tbsp Swerve or Monkfruit (note – Monkfruit tends to crystallize in the sauce, but will not affect taste)
- 3 tbsp Soy Sauce
- 1 Clove of Garlic
- 1/2 Stalk Green Onions
- Sprinkle of Sesame Seed (optional)
- Sprinkle of Togarashi (optional)
1) Gather all the ingredients.
2) In a stove-top pot, boil water on high.
3) In the meantime, cut asparagus into 2 inch pieces.
4) Once water is boiling, add cut asparagus and cook for 1.5 minutes. Strain water and set boiled asparagus aside.
5) Grind garlic with a grinder or garlic press and set aside.
6) Finely chop green onions and set aside.
7) 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.
8) In the meantime, take 2 asparagus pieces and make rolls with the beef slices.
9) 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.
10) 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.