Teriyaki Beef Stir Fry
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.
Like this? Leave a comment below!