OH MY TERIYAKI is right baby!!!!
These GLUTEN-FREE TERIYAKI BEEF STRIPS are a PERFECT dupe of the PF Chang’s Mongolian beef! If you know, you know. If you don’t, here’s what it looks like… MOUTHWATERING, right? Okay, but wait, SO IS MINE!!!! (only my version is ALSO slightly healthier & dare I say, even more delicious?). I DON’T KNOW ABOUT YOU GUYS, but when I eat food that I know is full of nutritious goodness, healthy & clean, it just tastes better! Call me crazy, but I guess that’s just who I am!
A lot of you may already know this about me, but unfortunately, I don’t eat red meat; it just doesn’t agree with my digestive system, to say the least! But my sis & I whipped this up this past weekend as part of Sunday meal prep & just the smell made me wish I could DEVOUR it!
What’s great is that it’s so versatile, so you can also make it with chicken, lamb, turkey or veal! Next time around, we’ll make it with lean chicken breast so we can all enjoy it!
It’s got all the sticky, crispy, sweet, deliciousness of a traditional Asian dish, but it’s gluten-free & slightly cleaner! It’s soy, gluten, refined sugar, nut, dairy & egg-free!
I bet next time you’re debating leaving your house in this freezing cold MTL winter to hit up PF Chang’s, you’ll think twice, BECAUSE NOW YOU HAVE THIS RECIPE IN YOUR LIFE!!
So, how exactly do you get that sticky but crispy Asian deliciousness to go down in your kitch? Simple AF! The beef is first coated in arrowroot starch (or corn starch) & then sautéed until it’s nice & crispy on all sides. This process is done before the actual sauce is even incorporated into the recipe & it’s really the trick to getting super crispy beef strips! Oh how I love you guys… sharing my cooking secrets with you, ALWAYS!
A dish like this is best served over some brown rice or brown rice/quinoa/lentil noodles. It would also pair super well with edamame, broccolini, rapini, brussels sprouts or bean sprouts! You can also incorporate it into your fave stir fry or fried rice dish!
Now, without further ado, let me tell you how to make it!
FOR THE MEAT:
- 1lb. extra-lean flank steak (Swap for turkey, lamb, veal or chicken breast)
- 1/4 cup arrowroot starch (Swap for corn starch, if you wish)
FOR THE SAUCE:
- 1 white onion, diced finely
- 3 cloves of garlic (minced)
- 1 tsp. ground ginger OR 1 tbsp. freshly grated ginger
- 1/4 cup + 1 tbsp. coconut aminos (Swap for gluten-free tamari or reduced-sodium soy sauce if that’s all you’ve got!)
- 1/4 cup organic coconut sugar (or organic brown sugar)
- 1/8 cup water
- 1/2 tbsp. arrowroot starch
- 1 tbsp. black sesame seeds
- 1/8 tsp. red pepper chilli flakes
- Salt & pepper to taste
- TOPPINGS: Green onion &/or more sesame seeds/red pepper chilli flakes
- Slice your steak (or other meat/poultry of choice) into strips or cubes. Place them in a ziploc bag & add the arrowroot starch. Toss to coat the strips in the starch.
- In a bowl, mix together the sauce ingredients & stir to dissolve the coconut sugar & arrowroot starch.
- Heat a large skillet over medium-high heat. Spray with coconut oil & heat until hot, then add the beef in an even layer. Cook for 4-5 minutes, flip & cook for 2-3 minutes more. Transfer to plate.
- Add a bit more oil to the pan & heat over medium. Add onions, garlic & ginger & cook for about 3 minutes, being careful not to burn.
- Add the sauce mixture to the skillet & stir to combine. Bring the sauce to a simmer & let cook for 4-5 minutes until thick.
- Now, add the beef to the sauce, mix it in to ensure all the strips are evenly coated, plate, top with green onion & ENJOY! 🙂
- Keep leftovers in an airtight container & refrigerate.