Beef Teriyaki




388 per portion


2 tsps coconut oil

250g broccoli, cut into florets

a pinch of sea salt and black pepper

1 red or yellow bell-pepper, sliced

a handful of closed cup mushrooms, sliced

500g sirloin steak, visible fat removed and sliced

a sprinkle of sesame seeds (optional)

a sprinkle fresh coriander, finely chopped

for the sauce:

35ml soy sauce or tamari

120ml cold water

1 tsp toasted sesame oil

2 tsps fresh ginger, finely chopped

2 tsps fresh garlic, finely chopped

1 tsp honey

1 tbsp rice flour or cornstarch mixed with 1 tbsp cold water

How To

Place the soy sauce, water, garlic, ginger, honey and sesame oil in a saucepan over a medium heat. Stir well and simmer for 3 minutes. Increase heat and bring to a boil.

Reduce heat to medium. Add the rice flour to the sauce and simmer for 2 minutes, or until sauce has thickened. Set aside.

Heat 1 tsp coconut oil in a wok over a medium/high heat. Add the broccoli and cook for 4 minutes, stirring frequently.

Season with salt and pepper. Add the bell-pepper and fry for 3 minutes, stirring. Add the mushrooms and fry for 2-3 minutes, stirring until soft.

Transfer the vegetables to a plate. Clean the wok with kitchen paper, if required.

Heat the remaining oil in the wok over a high heat. Add the steak and cook for 2-3 minutes on each side, or until just cooked through.

Add the cooked vegetables back into the wok. Pour the sauce over the top, stir well and cook for 2-3 minutes over a medium heat until heated through.

Garnish with sesame seeds and coriander. Serve.

Store any leftovers in an airtight container and refrigerate for up to 3 days.

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