Gluten-Free Crave-able Teriyaki Stir-Fry
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This homemade stir-fry is loaded with crisp-tender veggies & caramelized bites tossed in a sticky, glossy teriyaki sauce that’s sweet, savory, and literally crave-worthy! One forkful in and you’ll see why this dish is practically a staple in our house! Plus, the protein & veggies can be swapped easily!
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Crave-able Teriyaki Stir-Fry
This homemade stir-fry is loaded with crisp-tender veggies & caramelized bites tossed in a sticky, glossy teriyaki sauce that’s sweet, savory, and literally crave-worthy! One forkful in and you’ll see why this dish is practically a staple in our house! Plus, the protein & veggies can be swapped easily!
Ingredients
- 1 lb steak cubed (any protein works)
- 1 onion diced
- 2 bell peppers diced
- 2 cups broccoli florets
- 4 large carrots peeled & sliced
- 2 tbsp avocado oil
- 2 cups white rice cooked
- Optional add-ins: bamboo shoots, water chestnuts, cashews, pineapple chunks, etc
Teriyaki Sauce:
- 1 cup pineapple juice
- 1/2 cup coconut aminos (or GF soy sauce)
- 3 tbsp brown sugar
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp cornstarch
- pinch of red pepper flakes
Instructions
- In a large skillet over medium-high heat, drizzle 1 tbsp oil and add the protein of choice. Cook until lightly browned or cooked through, about 5 minutes depending on meat of choice, then transfer to a separate plate.
- Next, drizzle the pan with 1 tbsp oil and add all your chopped veggies. Cook until tender, about 5 minutes, stirring frequently. In a small saucepan, whisk all sauce ingredients together and bring to a simmer to thicken.
- Once veggies are nice and tender, add the meat and mix. Serve it all separate (rice, meat, veggies, then sauce) or you can pour the sauce over top the mixture and mix well to coat, then serve over rice. Top with green onions or sesame seeds!
Notes
Sauce can be stored in an airtight mason jar in the fridge for a couple weeks.
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