Ingredients
- 2 Tablespoons of coconut aminos (30 ml)
- 1 Tablespoon of applesauce (15 ml)
- 2 cloves of garlic (6 g), peeled and crushed
- 2 teaspoons of fresh ginger (3 g), minced
- 2 beef sirloin steaks (400 g), fat trimmed and sliced
- 1.5 Tablespoons of olive oil (23 ml)
- 1 small sweet potato (130 g), peeled and cut into chunks
- 10 white button mushrooms (100 g), sliced thick
- 2 green onions (10 g), sliced at an angle
Recipe Description
DESCRIPTION: This delicious AIP beef teriyaki stir-fry recipe has the unconventional addition of sweet potatoes to add some substance.
Named for a method of Japanese cooking, teriyaki is said to be a combination of teri, which references the shine of the sauce, and yaki, which refers to grilling or broiling. In Japan, teriyaki is usually used to prepare various types of fish.
In the West, most people use teriyaki to refer to the sauce used on the meat – chicken, pork and beef are much more common. A teriyaki hub developed in Seattle, Washington, where at one point more than 80 restaurants boasted “teriyaki” in their name.
This recipe calls for beef, but you can certainly experiment with other meats or fish.
Recipe Directions
- Preheat the oven to 350°F (180°C).
- Whisk the coconut aminos, applesauce, garlic and ginger together in a bowl. Add the sliced sirloin and leave to marinate while you cook the sweet potatoes.
- Toss the sweet potato chunks in half a tablespoon olive oil. Season with salt and spread out on a greased roasting tray. Bake in the oven until softened, approximately 25 minutes.
- Heat the remaining olive oil in a large wok and add mushrooms, cooking until caramelised. Add the steak and the marinade and fry for 2-3 minutes. Stir in half the spring onions and add the cooked sweet potato chunks.
- Serve topped with the remaining spring onions.
