Coconut Ginger Teriyaki Beef

All recipes posted here are a composite of random recipes found online, in various cookbooks, taken from family, friends, neighbors and dishes/creations I have tried and/or made myself. Any similarity to people's personal or unique family recipes is purely coincidental, and no one actually owns the rights to any food combinations if you think about it. No matter how unique. Food for thought?!





INGREDIENTS:

1-2 pounds Lean Beef ( could be Pork or Chicken as well) cut into strips
1 White or Yellow Onion cut into semi-small pieces or diced
Several stalks of Bok-Choy cut into bite size pieces
1 cup Shredded carrots
1 large or medium Can of Shiitaki Mushrooms
Small piece of fresh Ginger root which will be minced
1 TBS Olive Oil or Chinese Rice Wine
2 TBS Powdered Ginger
Salt & Pepper to taste
3 TBS Soy Sauce
3 TBS Teriyaki Sauce
1/2 Cup Coconut Milk


Chop, cut, dice, all the meat and vegetables, then place in a bowl and set aside. In a medium sauce pan or skillet pour in all the liquid ingredients except for the coconut milk. Brown the meat and slowly add seasonings and ginger. After meat is lightly browned add the coconut milk. After roughly 5 minutes add the remaining vegetables, cover and allow to cook for roughly 20 or 30 minutes. Checking to make sure the coconut milk does not burn or stick to the bottom of the pan. Rice may be added and cooked in the same skillet as well, but you must constantly stir the mixture to make sure it does not burn or stick to the bottom of the skillet. Server over rice or with Won Ton or Miso Soup.