Keto Beef Negimaki with Asparagus

Ingredients

• 1 lb Thinly Sliced Beef (sukiyaki or ribeye)
• 1 bunch Asparagus Spears
• 1/4 cup Soy Sauce (low sodium)
• 1 tbsp Erythritol or Monk Fruit Sweetener
• 1 tsp Ginger (grated)
• 1 cloves Garlic (minced)
• 1 tbsp Sesame Oil
• 2 tbsp Green Onions (chopped)

Instructions

1. 1Prepare the asparagus: Wash the 1 bunch Asparagus Spears. Trim the tough ends off the spears so they are roughly the same length as your thinly sliced beef. You want them to fit nicely inside the beef rolls.
2. 2Assemble the rolls: Lay out the 1 lb Thinly Sliced Beef slices flat on a clean surface. Place 2 or 3 of the prepared asparagus spears near one end of each beef slice. Tightly roll the beef slice around the asparagus spears. If the rolls are not staying closed, you can secure them with toothpicks (you will remove these later).
3. 3Make the sauce: In a small bowl, whisk together the 1/4 cup Soy Sauce, 1 tbsp Erythritol or Monk Fruit Sweetener, 1 tsp Ginger (grated), and 1 clove Garlic (minced). Set this sauce aside.
4. 4Cook the rolls: Heat the 1 tbsp Sesame Oil in a large skillet over medium-high heat, about 400°F (204°C). Carefully place the beef and asparagus rolls into the hot skillet. Cook for 5-7 minutes, turning them occasionally, until all sides of the beef are nicely browned and the asparagus is tender-crisp. The beef should reach an internal temperature of 160°F (71°C).
5. 5Finish the dish: Pour the prepared soy-ginger sauce over the beef rolls in the skillet. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat the rolls. This will infuse the rolls with flavor.
6. 6Serve: Remove the beef negimaki rolls from the skillet. If you used toothpicks, carefully remove them before serving. Garnish with the 2 tbsp Green Onions (chopped).

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