KETO INSTANT POT RECIPE: Steak Roll-Ups with Shiitake Mushroom Sauce

This is a beautiful dish that looks impressive on the plate and pairs a classic duo—steak and asparagus—with an Asian-inspired mushroom sauce made with fresh ginger, garlic, sesame oil, and tamari. These steak roll-ups are super high in protein and low in carbs, making them a great option no matter where you are on your keto journey.

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Serves: 2

Active prep time: 20 minutes

Cook time: 7 minutes

INGREDIENTS

1 pound round steak
1∕₂ teaspoon fine Himalayan pink salt, divided
1∕₂ teaspoon black pepper
8 thin asparagus spears, trimmed and halved crosswise
4 thick green onions, roots and top 2 inches of the green trimmed; they should be equal in length to your asparagus spears
3 tablespoons avocado oil, divided
2 tablespoons minced shallot
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 cup sliced shiitake mushroom caps
1 cup beef broth
2 tablespoons coconut aminos, tamari, or soy sauce
Toasted sesame seeds
Toasted sesame oil, for drizzling (optional)

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DIRECTIONS

1. Place the round steak in the freezer for 30 minutes (to make slicing easier). Cut the steak against the grain into 8 pieces. Gently pound each piece to a 1∕4 inch thickness. Use 1∕4 teaspoon each of the pink salt and pepper to season one side of all the pieces. Place 2 asparagus spears and 1 green onion on the beef and roll up to enclose. Secure with a toothpick. Sprinkle all the rolls with the remaining 1∕4 teaspoon each salt and black pepper.

2. Select SAUTÉ on the Instant Pot. When the pot is hot, add 1 tablespoon of the avocado oil. Add four of the rolls to the hot oil and cook until browned, about 2 minutes. Turn and cook an additional 2 minutes to brown on the second side. Transfer the rolls to a plate. Repeat with the remaining rolls and 1 tablespoon oil.

3. Add the remaining 1 tablespoon oil to the pot. Add the shallot, ginger, and garlic and cook for 1 minute, then add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 3 minutes. Add the broth and coconut aminos and scrape the bottom of the pot to loosen any browned bits. Select CANCEL. Return the rolls to the pot.

4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure.

5. Remove the rolls from the pot and cover to keep warm. Select SAUTÉ and bring the cooking liquid to a boil. Simmer for 5 minutes to reduce slightly. Select CANCEL.

6. Ladle the mushroom sauce over the rolls. Sprinkle with sesame seeds and, if desired, drizzle with sesame oil

Per serving: Calories: 518 • Total Fat: 27 g • Protein: 60 g • Total Carbs: 12 g • Fiber: 4 g • Erythritol: 0 g • Net Carbs: 8 g