This is my second try at a teriyaki sauce. However I ran out of tamari sauce so I had to use liquid coconut aminos. They are a soy sauce substitute which I was a bit reluctant to try since I eat a ton of coconut. It takes just like soy sauce for some reason. If coconut aminos and xantham gum are kosher for passover this would be kosher for passover! Of course you would have to make some riced cauliflower to absorb the extra sauce. There is a lot of extra sauce made with this recipe which I think is worth saving.Its not a pretty sauce but it taste fantastic. You could use less honey if you used less ginger and garlic. The honey balances out the heat those two create. Xantham gum thickens far better than arrowroot powder, however it needs to be refrigerated all the time.
- 1/2 cup of liquid coconut aminos
- 4 cups of water
- 1 mango cut into small pieces
- 2 tsp ginger powder
- 1 tsp garlic powder
- 2 tbsp of arrowroot (I used 2 tsp xantham gum but that can be contiminated with soy and wheat)
- 3 tbsp raw honey
- Mix all ingredients.
- Heat on mid heat for 30 minutes, stirring every 10 minutes or so.
- Let simmer for 10 minutes to 2 hours covered.
Mango Beef Stir-fry
- Soy-free mango teriyaki sauce
- 2 lbs stew meat or pepper steak meat
- 4 tsp coconut oil
- 1 large yellow onion
- 6 chives
- 10 oz of sliced baby bella mushrooms
- Cut beef into smaller bite size pieces. Rough 1/2″ to 1 ” cubes depending on the meat.
- Add 4 tsp of coconut oil to a wok.
- Heat wok to mid high heat to melt oil.
- Wash and peel onion, cut into small pieces.
- Wash and cut chives, into small 1″ strips. I cut the ends off too.
- Add both onions and chives to the now hot oil.
- Stir the onions and chives until the onions become translucent. This is about 2 minutes.
- Add meat to the onion mixture.
- Grey all sides of the meat. This takes about 7 minutes. Stir every few minutes
- Remove meat and add to a plate to not overcook it.
- Add sliced mushrooms to the onion mixture.
- Stir the mushrooms every couple of minutes for about 5 minutes. The mushrooms will soften up a bit.
- Add meat back to the wok and mix everything together.
- Continue at this heat for another 1-2 minutes.
- Reduce heat to simmer.
- Add sauce to wok. You probably don’t need to use all of it, but I did.
- Cover wok with its lid and let simmer for 10-30 minutes.