Nutari
Korean Gochujang Beef Ribeye with Sesame Spinach
Marbled ribeye steak coated in spicy, savory gochujang glaze, paired with garlicky sesame spinach for a rich, fulfilling keto dinner.
560kcal
45gProtein
4gCarbs
42gFat
1.5gFibre
Ingredients
- 280g ribeye steak
- 2 tbsp gochujang paste
- 1 tbsp sesame oil
- 1 tbsp erythritol
- 2 cloves garlic, minced
- 300g fresh spinach
- 1 tbsp coconut oil
- 1 tsp sesame seeds
- Salt and pepper to taste
Method
- Mix gochujang, 1 tbsp sesame oil, erythritol, and 1 clove garlic; marinate steak for 10 minutes.
- Heat coconut oil in a skillet over high heat; sear steak 4 minutes per side for medium-rare; set aside to rest.
- In the same pan, sauté remaining garlic for 20 seconds, then add spinach and stir until wilted, about 2 minutes.
- Drizzle spinach with remaining sesame oil and sprinkle with sesame seeds.
- Slice steak and serve alongside sesame spinach.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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