It’s now time for that post-holiday meltdown, right? The time when all the sudden we flip from overindulging to eating nothing but salads?
Have you ever stopped to wonder why we all do this to ourselves repeatedly every single year?
I have to admit, it gets old. It’s like clockwork at the beginning of January; the gyms are so full it’s almost impossible to get that equipment that you want at peak hours, but then suddenly a month or two in it’s back to normal again.
This year, I got ahead of the game; I started training with a trainer and joined a new gym that is closer to my house.
We live out further in the country, so the main issue with working out is that the gyms are not near our house, this one though I pass every single day.
It also has childcare too, so I’m eliminating the excuses. It just happened that I had my first personal training session on my birthday, which was also a few days before Christmas.
That means that all of the sudden making pounds of treats and cookies just looked so much less appealing to me. It’s sad, but true!
I just thought if I make all of those, I’m just going to add to the over-indulging that I’m trying to avoid, so instead I cooked dinner.
Yep, dinner… no dessert. That is unless you want to count a scoop of peanut butter as dessert. I guess power balls now may be a good dessert.
In the midst of this I whipped up these Beef Teriyaki Bowls; they were perfect to get that craving I had for some Asian food without the gluten.
Now, I would suggest using a flank steak or a thin cut steak. I ended up using a bottom round steak, which does work well but it’s a bit drier than the flank steak at least in my experience.
Now, the main thing here is that I sauté the meat in the teriyaki sauce so that it soaks in, then I simply mix it with the stir fry vegetables and rice to create a delicious bowl.
I almost always use a gluten-free soy sauce to provide additional flavor, but it’s not needed if you prefer to skip that too.
These Beef Teriyaki Bowls pair well with the spring rolls I featured a while back. I love the combination and it helps when you are gluten-free and really craving that Asian flavor.
Now, I’ll be eating on this while you enjoy your cookies!
Beef Teriyaki Bowls Recipe
- 1 Flank Steak Or top round, thinly sliced
- 0.5 Tamari Gluten Free Soy Sauce
- 2 Rice Vinegar
- 2 Brown Sugar
- 0.25 Granulated Sugar
- 1 Garlic Crushed
- 1 Ground Ginger
- 0.5 Cornstarch
- 1 Frozen Mixed Stir-fry Vegetable Blend
- 1 Olive Oil Or canola oil
- 3 Cooked White Rice
- Begin by slicing the steak into 1/4-inch strips, against the grain.
- In a large skillet on medium heat, add in the soy sauce, 1/4 cup water, rice vinegar, brown sugar, granulated sugar, garlic clove, and ginger. Let this simmer for about 3-5 minutes.
- Once simmered add in the steak and cook the steak until your preferred doneness.
- While the steak is cooking, add in the cornstarch to thicken up the sauce.
- In a separate skillet, add in the vegetables and oil, and then cook on medium heat until soft.
- Once the steak and veggies are done, build your bowl with the rice, vegetables, and steak.
- Serve with additional soy sauce if preferred.