30-Minute Beef Teriyaki (Gluten-Free

• Gluten free

• Meat

  • 2 lbs Flank steak

• Produce

  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 3 Green onions

• Condiments

  • 1/2 cup Tamari

• Baking & Spices

  • 1/2 cup Brown sugar
  • 9/16 cup Cornstarch
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Liquids

  • 1/4 cup Water

Found on meaningfuleats.com

Description

Ingredients

• 2lbs flank steak
• 1/2 cup cornstarch
• 4-6 tablespoons coconut oil, or cooking oil of choice
• 1/2 cup tamari (gluten-free soy sauce)
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon cornstarch
• 1/4 teaspoon red pepper flakes
• 3 green onions, white and green parts thinly sliced
• 3 cloves garlic, mined
• 1 tablespoon fresh ginger, grated

Directions

• Slice the flank against the grain into strips, as thin as possible. Place the steak in a ziploc bag and add the cornstarch. Toss to evenly coat.
• In a small bowl, mix together the tamari, brown sugar, water, cornstarch and red pepper flakes. Stir to dissolve the sugar and cornstarch.
• Heat a large skillet over medium-high heat. Add 2-3 tablespoons coconut oil and heat until hot, carefully add 1/2 the beef in an even layer, breaking up any chunks. Let cook undisturbed for 4-5 minutes. Using tongs, flip the beef to the other side and let cook for another 2-3 minutes. Transfer to a plate. Repeat with the remaining oil and beef.
• After transferring the second batch of cooked beef to a plate, Add a little more oil to the pan if needed and turn the heat to medium. Add the green onions, garlic and ginger and cook being careful not to burn for about 1-2 minutes. Add the sauce mixture and stir to combine. Bring the sauce to a simmer and let cook for 4-5 minutes until it thickens. Add the beef and serve immediately so the beef stays crispy. Serve with rice. Enjoy!

Nutrition