Beef Teriyaki stir-fry



  • 1 tsp Protein World coconut oil
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • Juice of 2 limes
  • 2 tsp fish sauce
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1 cup sliced button mushrooms
  • 1 pound flank steak, thinly sliced against the grain
  • salt and pepper, to taste

Nutritional Info

  • Calories 385
  • Protein 37g
  • Carbs 22g
  • Sugar 20g
  • Fibre 3g
  • Fat 15g


  • Place a large wok over medium heat. Add coconut oil along with minced garlic and grated ginger.
  • When garlic becomes fragrant, turn heat on low then add soy sauce, honey, fish sauce and lime juice.
  • Add peppers, onion and sliced mushrooms to the sauce and coat in sauce. Let cook down for about 6-8 minutes or until onion is soft.
  • After the vegetables have cooked through, use a slotted spoon to remove the vegetable and set aside in a bowl.
  • Increase heat to medium-high temperature and add thinly sliced flank steak to the pan. Cook steak on both sides for 2-3 minutes.
  • Add vegetables back into the pan and incorporate with the meat.
  • Serve on it's own or with brown rice

Serves 3