Garlic Ginger Stir Fry

Hello beautiful people! Oh man have I been so busy lately, I started a job back in March 2017- since then I was working part time and trying to keep up with my gym routine. Back in August, I went full time at work, and I’m working on getting my schedule back together with working out. Hope you guys have missed my creations, as much as I’ve missed creating new recipes.

The other day at Safeway I picked up a bottle of Coconut Aminos ( teriyaki sauce) and wanted to try it out. First thought, hmm perfect hint of sweetness without the extra calories, carbs or sodium. What better way to use it then make a stir fry!

I luckily had some left over New York Steaks, which worked so wonderfully with the stir fry, kept the meat tender and juicy.


-3 New York steaks, sliced into 1 inch long slices( about 1/4-1/8 inch thick)

– 4 large garlic cloves, minced

– 1 large sweet onion, roughly chopped

– 1 Tablespoon I cant believe it’s not butter, it’s vegan!

– 1 teaspoon balsamic vinegar

– 8 ounces of Coconut Aminos teriyaki sauce

– 1 1/2 teaspoons ground ginger

– 3/4 teaspoon meat tenderizer ( salt works too!)

– 2 cups cooked tiny petite green beans

– 1tablespoon corn starch


About an hour before cooking, marinate the steak strips in coconut aminos, garlic, meat tenderizer, ginger.

In a large wok pan, melt butter. Sauté onions until slightly browned. Add in balsamic vinegar. Once combined, add in the marinated beef strips, continually stirring so it doesn’t stick. Once cooked shake corn starch over beef,

And continue to stir. Add in green beans and serve over brown rice.


Super simple!

Xoxo White Girl Cooks 👩🏽‍🍳


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