30-minute beef teriyaki! Crispy beef and a quick teriyaki sauce all made in one pan that will rival any take-out dish. Easily gluten-free when made with gluten-free soy sauce.
My husband and I recently went on a trip to LA for our anniversary. We ate out, went shopping, saw a concert, slept in, and sat in traffic without crying babies (thanks LA!). It was only 2 1/2 days, but it was fantastic. And props to my non-gluten-free husband who supports traveling all over the city to try out gluten-free restaurants I’ve researched.
These are the top 3 favorite places we ate in LA on our trip:
- Fonuts (Yummy GF donuts)
- Angelini Osteria (Best meal of the trip! Amazing, real-deal Italian)
- Shop House Kitchen (Think Chipotle, but Asian food and all GF!)
Now I’m dying for a Shop House Kitchen to open where I live. I got the chicken satay bowl with a mango sticky rice parfait. It was quick lunch heaven.
This beef teriyaki is a homemade version of another one of my favorite restaurant dishes. It reminds me of the Mongolian beef from PF Chang’s. I actually like this version better! I don’t enjoy the giant pieces of green onion in the PF Chang’s version. Instead, I like to serve this dish with broccoli or snow peas.
The beef gets coated in cornstarch then quickly sauteed on each side so it gets nice and crispy. I like to serve this immediately after combining the beef and sauce so the beef stays a little crispy, but the leftovers are still so good! To think there was a time in my life I didn’t like leftovers. Now I’d starve without them.
When you think of summer cooking, grilling is usually the first thing that comes to mind. I also think of stir-fries. They are quick, easy and don’t require the oven. My kids love the flavors of this dish. Anything teriyaki and they’re sold!
I love serving this with rice and steamed broccoli. Sometimes I also like adding in snow peas along with the beef. Be sure to use gluten-free soy sauce (tamari) to keep this gluten-free.
- 2lbs flank steak
- 1/2 cup cornstarch
- 4-6 tablespoons coconut oil, or cooking oil of choice
- 1/2 cup tamari (gluten-free soy sauce)
- 1/2 cup brown sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 teaspoon red pepper flakes
- 3 green onions, white and green parts thinly sliced
- 3 cloves garlic, mined
- 1 tablespoon fresh ginger, grated
- Slice the flank against the grain into strips, as thin as possible. Place the steak in a ziploc bag and add the cornstarch. Toss to evenly coat.
- In a small bowl, mix together the tamari, brown sugar, water, cornstarch and red pepper flakes. Stir to dissolve the sugar and cornstarch.
- Heat a large skillet over medium-high heat. Add 2-3 tablespoons coconut oil and heat until hot, carefully add 1/2 the beef in an even layer, breaking up any chunks. Let cook undisturbed for 4-5 minutes. Using tongs, flip the beef to the other side and let cook for another 2-3 minutes. Transfer to a plate. Repeat with the remaining oil and beef.
- After transferring the second batch of cooked beef to a plate, Add a little more oil to the pan if needed and turn the heat to medium. Add the green onions, garlic and ginger and cook being careful not to burn for about 1-2 minutes. Add the sauce mixture and stir to combine. Bring the sauce to a simmer and let cook for 4-5 minutes until it thickens. Add the beef and serve immediately so the beef stays crispy. Serve with rice. Enjoy!