Who doesn’t love flavourful beef on a stick? These Keto Teriyaki Skewers are easy to make, sugar free and ultra delicious!
Ribbons of beef marinated in a delicious teriyaki sauce, then skewered and grilled or broiled for 5-7 minutes… that is all it takes to make these mouthwatering Keto Teriyaki Beef Skewers!
One of the best things I ever did for myself was make this Low Carb Teriyaki Sauce and Marinade… I am obsessed with teriyaki sauce, so knew I just couldn’t live life without it. Now I can make all sorts of recipes like this Zucchini Noodle Stir Fry, chicken wings, teriyaki chicken fried rice and more!
These Keto Teriyaki Beef Skewers are perfect for the hot summer months. You don’t need to turn your oven on for long, just a short broil, or, better yet, toss them onto your barbecue for a few minutes!
I hope you love these beauties as much as my family and I do!
Why this recipe works
- Prep ahead for a fast and easy meal, perfect for any day of the week.
- Kid approved! These Keto Teriyaki Beef Skewers are not only fun to eat, but are also sugar free!
- The marinate-then-quick-fry style of this recipe creates a beautifully textured beef.
Keto Teriyaki Beef Skewers ingredients
- soy sauce – can be replaced with coconut aminos for strict keto
- sukrin gold
- apple cider vinegar
- water
- sesame oil
- fresh ginger
- garlic
- toasted sesame seeds – toast in the oven or in a frying pan, just until golden
- flank steak
Sukrin Gold is a low carb sweetener that tastes like brown sugar. I use it in all sorts of recipes like No Bake Peanut Butter Chocolate Freezer Cookies or my Baked Chicken Wings rub. It can be found at some grocery stores or online at amazon.
How to make Keto Teriyaki Beef Skewers
Marinate that beef
This recipe is super easy to make, however, you are going to need to make the teriyaki sauce ahead of time so that it can cool to at least room temperature, and then you’ll want to marinade the beef for 1-24 hours. Sometimes I’ll make the marinade the day before and refrigerate until I need it!
To make the teriyaki sauce, add all of the ingredients, except xanthan gum, to a small saucepan, whisk, and bring to a boil. Reduce the heat so that the sauce is gently simmering, and cook this way for 15 minutes.
Remove from the heat and pour the sauce into a heat safe container. Return 1/4 cup of the sauce back to the small sauce pan and sprinkle in a pinch of xanthan gum. Heat on medium low heat, stirring until thick; a moment or two. Remove from heat and pour into a separate heat safe container. Cool both until at least room temperature.
Take the flank steak and slice it against the grain, nice and thin, until the whole steak has been sliced up into thin ribbons. Toss the beef into the marinade, saving the smaller portioned sauce for later use. Allow the beef to marinade for 1-24 hours.
Cook the goods
From here you can decide to either toss these onto a grill, barbecue or broil them in the oven.
Either way, fire up your heat source of choice. If using wood skewers, pre soak them in water for 15-30 minutes before adding the beef.
Load up each skewer with marinated beef, then either grill, barbecue or broil for 5-7 minutes, brushing the thickened teriyaki sauce over the Keto Teriyaki Beef Skewers halfway through the cooking process.
*If using the oven, line a baking sheet with a non stick baking mat for the skewers.
Serve hot and enjoy!
Expert Tips
- I always use fresh ginger and garlic where it works – in this recipe? It’s essential. In a pinch you can sub the garlic for 1/4 tsp garlic powder and the ginger for 1/4 tsp ground ginger, but, the fresh is, 100%, the way to go.
- Be sure to cool your marinade to at least room temperature before mixing in the beef, other wise the hot marinade will begin to cook the beef, which we do not want.
- Slice the beef against the grain. This means against the lines running along the flank steak – this will make the skewers tender rather than tough.
What goes with Keto Teriyaki Beef Skewers?
There are so many delicious dishes that would pair with these beauties; Here are a few of my favourites:
- Kale Caesar Salad
- Cauliflower Rice
- Broccoli Salad with Bacon, Cheddar and Kale
- Keto Naan Bread – this one from SugarFreeLondoner looks fab!
- Asian Slaw
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Keto Teriyaki Beef Skewers
Ingredients
Marinade
- ½ cup soy sauce
- 1 cup water
- 2 tbsp apple cider vinegar
- ⅓ cup sukrin gold sweetener
- 2 tsp sesame oil
- 1 tbsp fresh ginger grated or minced
- 2 cloves garlic minced
- 2 tsp toasted sesame seeds
- 1 pinch xanthan gum
Keto Teriyaki Beef Skewers
- ¾ lb flank steak
Instructions
Equipment Needed
- Small saucepan
- Large and small heat safe bowls
- 4 large metal skewers or 8 wooden skewers
Marinate that beef
- Add all of the marinade ingredients, except xanthan gum, to a small saucepan, whisk, and bring to a boil. Reduce the heat so that the sauce is gently simmering, and cook this way for 15 minutes.
- Remove from the heat and pour the sauce into a heat safe container. Return 1/4 cup of the sauce back to the small sauce pan and sprinkle in a pinch of xanthan gum. Heat on medium low heat, stirring until thick; a moment or two.
- Remove from heat and pour into a separate heat safe container. Cool both until at least room temperature.
- Take the flank steak and slice it against the grain, nice and thin, until the whole steak has been sliced up into thin ribbons.
- Toss the beef into the marinade, saving the smaller portioned sauce for later use. Place both the beef and extra sauce in the refrigerator and allow the beef to marinate for 1-24 hours.
Cook the goods
- From here you can decide to either toss these onto a grill, barbecue or broil them in the oven.
- Either way, fire up your heat source of choice. If using wood skewers, pre soak them in water for 15-30 minutes before adding the beef.
- Load up each skewer with marinated beef, then either grill, barbecue or broil for 5-7 minutes, brushing the thickened teriyaki sauce over the Keto Teriyaki Beef Skewers halfway through the cooking process.
- *If using the oven, line a baking sheet with a non stick baking mat for the skewers.
- Serve hot and enjoy!
Video
Notes
Expert Tips
- I always use fresh ginger and garlic where it works – in this recipe? It’s essential. In a pinch you can sub the garlic for 1/4 tsp garlic powder and the ginger for 1/4 tsp ground ginger, but, the fresh is, 100%, the way to go.
- Be sure to cool your marinade to at least room temperature before mixing in the beef, other wise the hot marinade will begin to cook the beef, which we do not want.
- Slice the beef against the grain. This means against the lines running along the flank steak – this will make the skewers tender rather than tough.