Teriyaki Beef and Vegetable Stir-Fry
Packed with protein and fiber, this veggie-forward dish brings a rainbow to your table! Teriyaki beef and vegetable stir-fry is perfect as a quick weeknight dinner or split into individual servings for meal prep.
Servings: 4
Calories: 408
Ingredients
- ¼ cup soy sauce, tamari or coconut aminos
- 3 tablespoons brown sweetener (click to see my favorite)
- 1 clove garlic- minced
- 1 teaspoon grated ginger
- ½ cup water
- ¼ teaspoon xanthan gum
- 2 tablespoons avocado oil
- 1 ½ pound flank steak or flat iron steak- cut thin against grain
- 2 zucchini- cut into chunks
- 1 red bell pepper- sliced
- 1 yellow bell pepper-sliced
- 1 Green Bell pepper- sliced
- ½ white onion- sliced
- 8 ounces mushrooms- sliced
Instructions
- Make the teriyaki sauce: In a medium mixing bowl whisk together the soy sauce, brown sugar, sweetener, garlic, ginger, water, and Xanthan gum. Set aside.
- Hey the avocado oil in a large skillet over medium-high heat. Add the sliced steak to the skillet in a single layer and sear on both sides until browned, ⅔ minutes per side. Remove from the skillet and set aside.
- Add all the vegetables to the skillet and cook, stirring frequently, until soft, about 5 minutes. Stir in the teriyaki sauce and bring the skillet to simmer. Finally, add the steak back to the pan and toss just evenly to coat with the sauce. Serve immediately or divide the stir-fry among 4 airtight containers with tight-fitting lids and store in the fridge for up to 4 days. To reheat, microwave on high gihfor 1 ½ minutes or until heated through.
Nutrition
Calories: 408 | Carbohydrates: 14g | Protein: 43g | Fat: 21g | Fiber: 4g