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Teriyaki Beef Tips

  Teriyaki Beef Tips

Teriyaki Beef Tips
This teriyaki recipe is great as a sauce or a marinade and for just about any type of meat.  I was very pleased with how it turned out.  You can use soy sauce instead of the Bragg Liquid Aminos but I choose the Bragg's because it has a lot less sodium and has all natural ingredients. Also, you can omit the xanthan gum without losing any flavor.  However, the sauce will not be thick.  Omitting the Xanthan gum would be great for using this recipe as a marinade.  Let your meat marinate in the fridge over night before cooking..  ENJOY!!
1 lb. Steak - You can use any cut you like.  Tastes best with a nice tender cut of meat
1/2 Cup Water  - Divided
1/4 Cup Bragg's Liquid Aminos or Soy if you want..Coconut Aminos are really good too!
1 Tbs. Rice Vinegar
1 Tbs. organic raw brown sugar
2 Tbs. raw honey
1 Tbs. Garlic - Minced
1 tsp. Fresh Ginger - Grated
1 tsp. Xanthan Gum

***Optional garnish - toasted sesame seeds***
Cut your steak into bite size pieces.  
In a non-stick pan, brown your meat slightly on both sides and remove from heat.  (You will finish cooking it later)
In a sauce pan, mix together 1/4 cup water, Bragg Liquid Aminos (or soy sauce), garlic, ginger, rice wine, brown sugar and honeys - Stir and heat over medium-high heat.  
In a glass mix 1/4 cup water and Xanthan gum.  It will not dissolve.  It will look like white clumps swirling in the water.  
Pour the Xanthan gum slurry into the sauce.  Whisk constantly until you can no longer see any of the xanthan gum and the sauce has begun to thicken.
Reduce heat to low and allow to continue to thicken.  
Drain any excess juice from the meat pan so you do not dilute the sauce when you mix it in.
Mix meat and sauce and allow to cook on low 5-10 minutes more or until meat has reached desired temperature (rare, med-rare, etc.)


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