- *1/3 cup Braggs or coconut aminos
- 1 cup water or chicken broth
- 1 tbsp minced garlic
- 1 tsp ginger powder or minced ginger
- *1 tbsp brown sugar or stevia alternative
- *2 teaspoons cornstarch or arrowroot powder
- 1 lb lean ground beef, turkey or chicken
- 1 (12-ounce) bag frozen broccoli florets or chopped
- 1 bunch green onions, diced
- 2 cups cooked basmati rice or cauliflower rice
- optional - 1/2 cup water chestnuts
- *substitutions provided below
- small boiling pot for marinade
- 5-quart dutch oven or nonstick deep skillet
- Combine liquid aminos, 1 cup water, garlic, ginger and brown sugar in a small saucepan.
- Simmer 2 minutes or until brown sugar is dissolved.
To make a thicker “Slurry” or sauce:
- Combine 2 tbsp water and 2 tbsp cornstarch. Pour into the boiling sauce a little at a time to reach desired consistency.
Beef and Broccoli:
- In a nonstick 5-quart Dutch oven or deep skillet, cook ground meat over medium-high heat, stirring frequently, until brown. Do not drain. Meanwhile, make broccoli as directed on bag.
- Add diced green onions to the pan with ground meat and cook 1 minute.
- Stir in rice and teriyaki sauce (from above). Cook and stir about 2 minutes or until rice is heated through.
- Add the broccoli and water chestnuts, combine well.
- To save time you may use a pre-made teriyaki sauce. Just be mindful of the saltiness.
- May sub liquid aminos for low-sodium soy sauce or tamari sauce.
- Corn starch is to help thicken up the sauce.
- For paleo-goers sub the brown sugar for honey or maple syrup and use the cauliflower rice in lieu of basmati rice.
Approximately 280 calories (using 96/4 ground beef)
Calories may vary depending on the brand of ingredients, substitutions and serving sizes.
Gluten Free, Dairy Free, Low Fat