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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:

  1. 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.
  2. 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.
  3. Add broccoli, onion, and minced ginger to pan; stir-fry for 4 minutes or until vegetables are tender.
  4. 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.

 

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