Looking for a low carb appetizer to take to a football party this weekend? Try this low carb hibachi steak appetizer with shrimp and vegetables. There are also two delicious dipping sauces that go with it!
First cut the steak in small but equal sized pieces and liberally sprinkle salt and pepper.
Add some butter to a hot pan and cook the meat for about 3 minutes. Don’t mix them, let them sear. Then flip and cook another 3 minutes. Cut one open to see if it’s cooked. After you cook the steak, take it out and let it rest.
While the steak is cooking microwave your vegetables for 3 minutes.
Add a bit more butter in the pan along with the vegetables and cook for 3 more minutes.
Add in the shrimp and cook for 5 minutes, stirring frequently. Lastly add back the beef and sprinkle the sesame oil all over. Mix well and cook for a minute to infuse everything.
Add the garlic to a food processor and pulse until well chopped. Add in the rest of the ingredients and process to mix well. Store in refrigerator until ready to use. Can make this ahead of time.
Add the onion and garlic to a food processor and pulse until well chopped. Add everything else to the bowl and mix to combine. Can also just do this by hand with out the food processor. Store in refrigerator until ready to use. Can make this ahead of time.
1 serving of steak, shrimp and vegetables (10 servings)
284 cals / 18.2g fat / 2.1g carbs / 0.7g fiber / 26.7g protein = 1.4g net carbs
Yum Yum Sauce (1 tablespoon, makes 18 servings)
93 cals / 10.2g fat / 0.3g carbs / 0.1g fiber / 0.1g protein = 0.2g net carbs
Ginger Sauce (1 tablespoon, makes 16 servings)
11 cals / 0.3g fat / 0.7g carbs / 0.1g fiber / 1.1g protein = 0.6g net carbs