a simple real food recipe :: chinese beef teriyaki

I have already shared my love affair with Chinese food with you in THIS post…so it shouldn’t be a surprise to you that I have another one up my sleeve 😉

This is one is a little more my husband’s style of Chinese – and we add a little more of the red pepper flakes to his portion since he likes it pretty spicy!

Try it out and let me know what you think! My mouth is watering just writing this out!

You’ll Need:

• 1 – 1 ½ lb grassfed chuck roast, cut into strips
• 1/3 cup coconut aminos (Or a FERMENTED soy sauce. I get my coconut aminos cheapest at our local health food store.)
• ¼ organic pure cane sugar or sunacat (Could use honey. I get organic pure cane sugar cheapest at Costco and sunacat in bulk at our local health food store.)
• 1/3 cup-ish organic corn starch or arrowroot
  
• 1 tsp sea salt
• ½ tsp pepper
• 1 small onion, sliced long
• 2 cups sugar peas or broccoli
• 3 cups carrots, sliced thin or use a julienne peeler
• 2 cloves garlic, minced
• 1-2 tsp red pepper flakes (depending on how much heat you want)
• Butter or coconut oil to cook in and water to add for moisture as needed

1. The night before OR the morning of making the dinner put the beef, coconut aminos, and sugar in a plastic bag to marinate in the fridge 8-24 hours.
2. Put the corn starch, salt, and pepper in a large bowl or plate and coat the marinated beef in the starch mixture. DO NOT THROW OUT THE MARINADE – you will use this for the sauce later.
3. Fry the coated beef in butter or coconut oil in a large hot skillet or fry pan – do NOT cook all the way through – just brown well and transfer to a separate plate – it will cook the rest of the way when you add it back in – don’t overcook it.
4. Add more butter or coconut oil to the pan and sauté your onion and peas with a few pinches of sea salt until they are tender.
5. Add the carrots, beef, garlic, red pepper flakes, and leftover marinade sauce, to the pan and cook on medium for 5-10 minutes. The corn starch on the meat will thicken the sauce – if it starts feeling dry you can add some water or even a few shakes of the coconut aminos.
6. Serve over cooked long grain buttered white rice or if you are grain free over a baked potato.

Kitchen Tips:

• Don’t freak out by the ingredient of the beef roast. I know grassfed roasts can be pricey – but when you break it down and take a 20ish dollar 3 ½ pound roast and divide it into 3 portions, you are getting 3 meals out of that one roast! The other ingredients in the recipe are minimal in price so this actually is a very affordable meal. You could possibly use a round steak or cubed up stew beef if you prefer.
• I take my big beef roast and divide it up into 3 portions freezing the other 2 portions separately – this dish comes together even faster when all you have to do is thaw out the beef strips. And ok ok I’ll confess…I have my hubby cut up the strips most of the time – he is SO good at trimming and cutting and he likes doing it 🙂
• Change up the veggies to what you’ve got or what’s in season!
• If you have little ones like mine that are still working on chewing up beef like this just buzz it through your processor or cut it up smaller. My 4 year old does great now and my 2 year old is getting there now that she has almost all her molars! I served this a few times this winter and they both gobble it right up.
• Read THIS on why I steer away from regular soy sauce/soy products. Fermented soy sauce is fine if you can find it. I love the nutritional value and taste of coconut aminos so that is what I use and I can’t tell the difference in taste from soy sauce at all.
• Read THIS and THIS on why I have made the switch from brown rice to white rice.

YOUR TURN!
Let me know how it turns out for you!

This post was shared at Real Food Forager’s Fat Tuesday and The Polikva Family’s Family Table Tuesday!