Let me get one thing straight. I had no intention of this meal being teriyaki flavored. I don’t even know what teriyaki sauce consists of. But I know that I love it. Teriyaki takes me way back. To the days that I was in high school and went to Tokyo Joe’s every day because I thought it was super healthy. Little did I know, I was consuming a weeks amount of sugar in one meal. But it also reminds me of the days my dad got super into Asian cooking. He bought himself a wok. I bought him an Asian cookbook. And he would make all these Asian flavored meals and flip the vegetables all high. He thought it was awesome. I just thought he was awesome. He’s such a cutie. I think he’s shorter than I am at this point. What a stud.
Anywho, I mixed this recipe up and was like, “whooooooooa dog, this be tasting like Tokyo Joe’s up in this businesssss.” I never said that. Thank gosh. But I was very happy with the outcome. You should make this.
My hands are sweating. Gross. Colorado is so weird. It’s hot as balls today, then it’s suppose to be freezing Friday. Guess that means I’ll have to wear my fall boots all weekend. YESSSSSSSS.
Ok, let’s catch up on New Girl and Mindy Project. Since these are the only shows I religiously watch (the Bachelor fits in there as well, since that means wine and margarita consumption, obviously I obsess over that when it’s on) it’s pretty much the highlight of my week. And that’s a shame since that’s on a Tuesday. Either way, the two shows did not disappoint the other night. First, let me explain something. Our television, which is probably from the 80’s, seems to want to always have the closed captioning on. We turn it off, but it somehow reappears later on. Which is fine when it comes to my two favorite shows. Comedians tend to talk extremely fast and in soft voices. Ever notice that? It’s so true. So if you are distracted or someone is blabbing away, you’ll miss an amazing one liner. And we can’t have that. Like when Nick and Jess started fighting at the end of the episode. Everything happens so fast, so when closed captioning is on, you can’t miss a second of it. Like when Jess said she has a fear of pears…and pear shaped people. She kills me. It doesn’t sound nearly as funny when I type it. Damnit.
Ok, listen up. Exciting stuff is coming up. My wonderful friend Clark who owns CrossFit South Denver will be putting on the 2nd annual Bears for Kids Charity Competition. The charity competition is a half day competition on Saturday October 19th from 12-5pm for any sort of competitor. I absolutely love supporting this competition because any person can compete and scale as needed. This competition is truly to bring people together as a community and support the kids Denver Children’s Home. And the kicker is, the more you donate, the more burpees Clark and I will do. You see, for every $10 donated, Clark and I will do 1 burpee. So at the end of the event, we will add up all the donations and have burpee off. Last year we had to do 94 burpees. So we raised $940. Clark did that math for me. What a doll. Anywho, come to the competition at CrossFit South Denver on October 19th. I’ll be selling my cookbook and handing out some snacks! You can sign up and donate for the compete HERE.
Here’s a picture from last year. Obviously people are enthralled with our burpees. So exciting to watch.
- 2 tablespoon coconut oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ cup coconut aminos or gluten free soy sauce
- 3 tablespoons honey
- 1 tablespoon Steve’s Paleo Chef Sriracha
- 1 teaspoon sesame oil
- ½ teaspoon fish sauce
- 2 tablespoons arrowroot powder, divided
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- ½ yellow onion, thinly sliced
- 1 cup sliced button mushrooms
- 1 pound flank steak, thinly sliced against the grain
- salt and pepper, to taste
- chopped green onions, to garnish
- Place a large pan or wok over medium heat. Add coconut oil along with minced garlic and grated ginger.
- When garlic becomes fragrant, turn heat on low then add coconut aminos. Be sure that the pan has cooled down a bit before to keep the coconut aminos from splattering everywhere.
- Once coconut aminos have been added, increase heat to medium-low and add honey, sriracha, sesame oil and fish sauce.
- Bring sauce to a slow boil, then add 1 tablespoon of arrowroot powder, 1 teaspoon at a time and whisking to incorporate into the sauce. Meaning you will add 3 teaspoons total, whisking each teaspoon in at a time.
- Once sauce has become think, 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, until barely any pink remains.
- Add vegetables back into the pan and incorporate with the meat.
- Since the meat will render some liquid, add the remaining tablespoons arrowroot powder into the mixture, teaspoon at a time, whisking the powder in with the mixture.
- Top stir fry off with chopped green onions.