Beef Skaki – A Low Carb Keto Japanese Favorite
Think your low carb keto diet forces you to break up with teriyaki and your favorite Japanese food, like sukiyaki? Well, think again, because Fluffy Chix Cook low carb keto Japanese recipes that tame those wild and woolly cravings for Asian! Join the Fluffys for a keto family fave.
We grew up eating Skaki. Wha What?? Ok, you’ll probably know it by its adult name—sukiyaki. Sukiyaki (at least the Americanized version) is a Japanese stir fry of veggies and meat (usually thin strips of beef or chicken), draped in an umami-packed, teriyaki sauce.
It doesn’t take long for you low carb keto pros to know teriyaki sauce, at least the traditional sauce, is steeped in sugar and starchy thickeners. Of course, regular teriyaki sauce is out-of-bounds in a low carb keto world. But does that mean we have to abstain from teriyaki sauce in our low carb keto lifestyle?
Oh. Hell. To. The. No! Baby!
Just reinvent it. Seriously. With all the flavors out in the cooking arena there’s little problem creating it. There are extracts and liquid sweeteners (depending on your level of hedonism) to help you execute and enjoy a truly “credible” teriyaki experience. I encourage you to explore your inner love of Japanese foods, re-expressed into low carb keto analogs.
The only drawback to Asian food at home? Well, of course it’s the number of ingredients—in the body of the recipe and the sauce. Some won’t make the recipe because of that very reason. They will miss out, because homemade Asian food can taste amazing and extinguish the desire to dally with your delivery dude. Making extra sauces for leftovers makes it more convenient the second or third time!
I truly adore the recipes of childhood. They offer comfort in the memories of the familiar flavors and smells and remind me of the beautiful, loving people who spent countless hours cooking and pottering in the kitchen for our benefit. I find myself drawing on these recipes, especially in times of stress.
Yes, it’s a fine line—treating food as comfort, you know—self-medicating, and treating food as fuel. But I maintain, the two do not have to be mutually exclusive. As long as your food fits properly within the low carb ketogenic spectrum, and you’re able to consume a reasonable portion size, why shouldn’t you embrace the pleasure and comfort that comes associated with that food? Often, by challenging that comfort food and revisiting it as a low carb keto dish, you are able to form new memories with it, enabling you to balance your relationship with food.
Oh, and some of you may wonder why we’ve suddenly switched to using ounces instead of measuring cup units. Veggies are notoriously difficult to measure because of their larger, irregular shape. So a scale works much easier and prevents portion distortion and carb creep. And even carbs from veggies mount up, quickly. This is the Fluffy’s scale. It’s compact and doesn’t take up much real estate on the counter. With the click of a button, switch between ounces, grams, pounds, etc! In fact, we use it to make sure we get consistent portions and would be lost without it!
We grew up eating this dish almost weekly. We would beg for Skaki, as we called it. You may recognize it as an Americanized version of Sukiyaki. It was such a fresh and crisp dish; there were never leftovers. Skaki works with almost any meat! Try it. Don't fear the veggies.
- 1 tablespoon Spectrum Unrefined Peanut Oil—or a high-temp oil of your choice
- 1 clove garlic, peeled and sliced thinly
- 1/2 ounce onion, cut in thin strips
- 1 ounce red bell pepper, seeded and cut in chunks
- 2 ounces broccoli crowns, cut into bite-sized pieces (use those stems!)
- 1 green onion, cut diagonally
- 1/2 jalapeno chile peppers, sliced with seeds
- 1 ounce mushroom, sliced thinly
- 1 teaspoon gluten free tamari—or coconut aminos
- fresh ground black pepper
- 1 cup organic baby spinach
- 3/4 cup Skillet Beef 1 or Skillet Beef 2
- 1/2 tablespoon dry sherry (optional, but adds so much flavor)
- 1/2 tablespoon tamari soy sauce—or coconut aminos
- 1 tablespoon chicken broth—or bone broth
- 1 teaspoon rice wine vinegar (Kame brand)
- 1/4 teaspoon toasted sesame oil
- 1 teaspoon Sambal Oelek—or Sriracha Sauce aka Rooster Sauce
- 1 squirts Dasani Water Drops - Pineapple, Coconut
- 1 squirts Dasani Water Drops - Orange
- 1/2 clove garlic, peeled and grated
- 1/2 teaspoon ginger root, grated
- 1/4 teaspoon glucomannan powder—or your favorite low carb thickener
- Combine sauce ingredients through ginger root. Stir to combine. Dust in glucomannan powder and whisk like crazy to prevent clumping. Let sauce sit. It will thicken up as it sits. If it gets too thick, add a tablespoon of additional chicken stock. Set aside.
- Add peanut oil to a large skillet and heat over high heat for about 1 minute. Add all ingredients for the stir fry through black pepper. Stir fry on high until veggies are still very crisp tender, but starting to move towards al dente (to the tooth—meaning “just” crisp tender). Add the organic baby spinach or organic baby super greens and the Lucky Leftover Skillet Beef. Stir fry one more minute. Remove from heat and toss with sauce. Serve immediately. Enjoy.
Some may be turned off by this recipe because let's just call it as we see it...there are a lot of carbs. But please, before you go, consider that the predominance of carbs come from veggies. Solid, core, super-fibrous veggies and veggies scoring high on the ORAC scale (high antioxidant scale). Then also remember, Fluffy Chix is EXACTING in counting every tiny carb, even from black pepper and spices! Many of you do not do that with your own tracking. You might not count the spices in the Skillet Beef, saving 2g of reported carbs. But we do. We go that extra mile, so you are fully aware of the carb computations.
Some of you may say, “Well hells, that's WAY too many ingredients!” But authentic Asian food has a LOT of ingredients to make the complex flavors they make in dishes. Make the sauce in advance. Double it. Triple it! Keep it on hand. We do. Sugar Free Teriyaki is ALWAYS in our fridge and keeps for up to 2 weeks, remember B/T (Bag 'n Tag)—and it freezes well. This is one of the most flavor-packed dishes you will eat this week. And it's filled with vitamins, minerals and nutrients. Don't be askeered cuz it's 8g of Effective Carbs. They are very slow acting carbs.
And yes, the Dasani sugar free flavor drops are what make this sauce taste like Teriyaki! You can easily sub pineapple and orange extracts and liquid stevia drops for the short cut of using Dasani Flavor Drops.
Serving Ideas This is a one-pot-wonder. Nothing else needed except a little green tea.
Per Serving: 612 Calories; 47g Fat (70.0% calories from fat); 32g Protein; 13g Carbohydrate; 5g Dietary Fiber; 8g Effective Carbs
Teriyaki Sauce (about 3 Tbsp): 28 Calories; 1g Fat (40.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Effective Carbs (yes the dry sherry really makes this sauce)!
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Copyright © 2014 Fluffy Chix Cook. All rights reserved.
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