Whole30 Friendly Teriyaki Beef Skewers

Make your own Whole30 friendly Teriyaki Sauce using Coconut Secret Coconut Aminos! This sweet, savoury sauce can be used as a stir fry sauce, as a dip, or for these easy mini teriyaki beef skewers.

Gluten-free, Whole30

Ingredients

For the Teriyaki sauce:

4 Medjool dates, soaked In boiling water for 10 minutes

Juice of 1 large navel orange

1/4 Cup Coconut Secret Coconut Aminos

1 Tablespoon rice vinegar

½ Teaspoon sesame oil

1 Clove fresh garlic, minced

1 Teaspoon of freshly grated ginger

Pinch of salt and pepper

For the beef:

1 Cup of water

2 Teaspoons of baking soda

1 Pound beef stir fry strips

2 Teaspoons of arrowroot starch

1 Teaspoon of Chinese 5 spice

Salt and pepper

Mini skewer sticks

Avocado oil, for cooking

To garnish:

Sesame seeds

Green onion

Red chili flakes

Directions

1. For the Teriyaki sauce, add the soaked dates along with the remaining ingredients to a blender or small food processor. A small blender like a magic bullet works great for this. Blend on high until completely smooth. Set Aside.
2. For the beef, whisk the water and baking soda together until the baking soda has completely dissolved. Add the beef, and set aside for 20 minutes. This step is optional but will tenderize the beef strips. After 20 minutes, strain the baking soda water, and rinse the beef very well. Pat dry with a paper towel and transfer to a bowl. Sprinkle the arrowroot starch and Chinese 5 Spice over the beef and season with a pinch of salt and pepper. Toss together until evenly coated.
3. Skewer each piece onto a mini skewer. Heat enough oil to coat the bottom of a large frying pan. Add the beef skewers to the hot pan and cook until browned on all sides and cooked through -- about 4-5 minutes total, flipping often.
4. Roll each skewer in the teriyaki sauce and sprinkle with sesame seeds. Arrange on a serving plate, and garnish with plenty of chopped green onion, more sesame seeds, and red chilli flakes for spice.