Sugar Free Asian Style (bulgogi ) Marinated Steak

• 1 1/2 lb thinly cut steak
• 3 cloves garlic minced
• 4 tbsp SWERVE brand sweetener
• 2 tbsp sesame oil
• 1/4 cup low sodium soy sauce
• 3 tbsp beef broth
• 1/2 cup beef broth
• 1/4 cup lemon juice
• 1 tbsp Sriracha sauce
• 1 1/2 tbsp Cooking With Greens Go To Seasoning
• 1 tbsp sesame seeds
• pinch ground ginger
• Green onion
• 1 tbsp cold water
• 2 tbsp cornstarch

Whisk garlic, SWERVE sweetener, sesame oil, soy sauce, 3 tbsp beef broth, sriracha, Go To seasoning, sesame seeds and ginger in a bowl.  Add steak and coat well. Place in refrigerator for a few hours to overnight.

 Once steak is done marinating, place each piece flat on a cutting board. Cut green onion pieces (as wide as cross section of meat slices) and roll steak around each piece. Once green onion is covered, cut meat and repeat for all pieces. Cut each roll up into smaller roullettes. Save marinade. Place rolls in a dry hot frying or saucepan. liquid will be released from the steak. Cook and flip until all pieces are browned. Remove from pan and add saved marinade to pan. Add 1/2 cup beef broth and heat. Prepare cornstarch slurry by whisking together 1 tbsp cold water and 2 tbsp cornstarch. drizzle in just enough to thicken sauce to desired consistency. Serve steak rolls over rice and drizzle on sauce.