Teriyaki Beef Stir Fry
Ingredients
- ½ cup water
- ⅓ cup wheat-free tamari or soy sauce
- 2 drops liquid stevia extract
- ¼ cup fresh orange or pineapple juice
- 4 garlic cloves, minced
- 1 inch fresh ginger, peeled and cut into thin strips
- 1 pound flank steak, cut against the grain into thin strips
- 2 teaspoons coconut oil
- 4 cups broccoli florets
- 1 medium onion, chopped
- 1 tablespoon minced fresh ginger
- 1½ teaspoon cornstarch
- 2 cups brown rice
Directions:
- In a small bowl, combine the water, soy sauce, stevia, juice, garlic, and ginger strips. Pour ½ cup of it into a plastic bag; add beef. Seal bag, and turn to coat the beef. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
- Remove steak from bag, and discard marinade. In a large nonstick skillet or wok, stir-fry beef in oil for 2−3 minutes or until no longer pink. Remove from pan but keep warm.
- Add broccoli, onion, and minced ginger to pan; stir-fry for 4 minutes or until vegetables are tender.
- Return beef to the pan. Whisk cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over rice.
Note: This recipe is from The Daniel Plan Cookbook.