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We recommend sirloin for the evening meal in our private Challenge groups, so if you’re one of our CRUSHers, then try this recipe using ground sirloin for meal 5. (it’s ABSOLUTELY delicious!)
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Teriyaki Beef Stir Fry
The best thing you can do with that ground beef in your fridge/freezer right now!
We recommend sirloin for the evening meal in our private Challenge groups, so if you’re one of our CRUSHers, then try this recipe using ground sirloin for meal 5. (it’s ABSOLUTELY delicious!)
Snap peas freshen up the typical ground beef Skillet Dinner, while adding a nice crunch and this homemade Teriyaki sauce is just INCREDIBLE drizzled and cooked into the meat and veggies!
Serve alongside brown rice or quinoa.
This Teriyaki Beef Stir Fry is an EXCELLENT option for meal prep!
Simply divide this entire recipe equally into 4 glass containers, then add 1/2 cup of brown rice to each one. Strays great for 4 days in sealed containers in your fridge!
Makes about 4 servings
Ingredients:
- 1.5 lbs. lean grass fed ground beef
- 3 small bell peppers, different colors, seeded & sliced (I used red, orange, and yellow)
- 2 cups fresh snap peas
- sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each)
- 2 sliced green onions
- 1-2 Tbsps sesame seeds
For the Teriyaki sauce:
- 1/3 cup low-sodium soy sauce or coconut aminos, or Bragg’s liquid aminos (I prefer coconut aminos)
- 2 Tbsps raw honey
- 2 fresh garlic cloves, minced
- 2 tsp minced fresh ginger
- 1 tsp sesame oil
- 1 tsp cornstarch, potato starch, or gluten-free flour
Instructions:
In a small bowl, whisk all of your Teriyaki sauce ingredients, then set aside.
Heat a large skillet over medium-high heat.
Add beef and season with a tiny pinch of sea salt and pepper.
Cook stirring and breaking the meat with a wooden spoon, until cooked through and lightly browned, about 6-8 minutes. Drain excess grease from meat.
Stir in the veggies and cook for additional 3-4 minutes, then pour in your Teriyaki sauce and gently stir to combine, cooking for 1-2 minutes more, over medium-high heat.
Sprinkle with green onions and sesame seeds and enjoy!
Stays GREAT for up to 4 days in sealed containers in the fridge.
Enjoy!
❤Rachel
Ingredients
- 1.5 lbs. lean grass fed ground beef
- 3 small bell peppers, different colors, seeded & sliced (I used red, orange, and yellow)
- 2 cups fresh snap peas
- sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each)
- 2 sliced green onions
- 1-2 Tbsps sesame seeds
For the Teriyaki sauce:
- 1/3 cup low-sodium soy sauce or coconut aminos, or Bragg's liquid aminos (I prefer coconut aminos)
- 2 Tbsps raw honey
- 2 fresh garlic cloves, minced
- 2 tsp minced fresh ginger
- 1 tsp sesame oil
- 1 tsp cornstarch, potato starch, or gluten free flour
Instructions
- In a small bowl, whisk all of your Teriyaki sauce ingredients, then set aside.
- Heat a large skillet over medium-high heat.
- Add beef and season with a tiny pinch of sea salt and pepper.
- Cook stirring and breaking the meat with a wooden spoon, until cooked through and lightly browned, about 6-8 minutes. Drain excess grease from meat.
- Stir in the veggies and cook for additional 3-4 minutes, then pour in your Teriyaki sauce and gently stir to combine, cooking for 1-2 minutes more, over medium-high heat.
- Sprinkle with green onions and sesame seeds and enjoy!
- Stays GREAT for up to 4 days in sealed containers in the fridge.
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