I LOVE beef teriyaki, but most teriyaki sauces are loaded with sugar and who knows what else.
So I set out to create a healthy version of a familiar favourite.
This BluePhoenix Beef Teriyaki is gluten-free and the only sugar is a little bit of raw honey.
It’s also adaptable depending on your eating preferences. If you prefer low-carb, serve this on it’s own or with cauliflower rice. If you prefer a moderate-high carb meal you can serve this with white, basmati, or jasmine rice.
Either way it’s very simple, uses real food, and tastes amazing!
*When you make this remember to post a photo on Instagram and tag @bluephoenixfitness
BluePhoenix Beef Teriyaki
- Wok or large sauce pan
- small sauce pan
- 500 grams flank steak, cut into small, thin strips preferably grass-fed beef
- 4 carrots, peeled & chopped
- 1 yellow onion, peeled & chopped
- 3 stalks celery, washed & chopped
- 1 head broccoli, washed & chopped
- 1 red bell pepper, washed & chopped
- 6 mushrooms, washed & chopped
- 2 green onions, washed & chopped
- 1/2 cup Tamari Sauce
- 1/2 cup beef broth
- 1/2 tbsp raw honey
- 4 cloves garlic, crushed & chopped
- 1 tbsp ginger, peeled & chopped
- 1/2 cup water
- 3 tbsp Tapioca Flour or Arrowroot Starch
Beef & Vegetables
- Add your beef strips to a wok or large sauce pan on medium heat. Once the beef is browned, remove from wok and set aside.
- Add onions, carrots, celery & broccoli to wok on medium heat. Cook for 10-15 minutes, stir consistently.
- Add red bell pepper, green onion & mushrooms to your wok. Cook for another 5-10 minutes, stirring consistently.
- Add your cooked beef strips back into the wok and mix.
- Reduce heat to low and add your teriyaki sauce (see below). Add as much or as little according to your taste preferences. You might not need all of the sauce.
- Add tamarai sauce, beef broth, ginger, garlic, and honey to a small sauce pan on medium heat.
- Bring to a light boil, stirring consistently so it doesn't burn and watch so that it doesn't boil over.
- In a glass measuring cup, combine 1/2 cup water and 3 tbsp tapioca flour mixing well. Slowly stir this into your sauce until the sauce starts to thicken. You may not need all of the water/tapioca flour mixture depending how thick you want your sauce.