With the holiday season behind us, most of us now return to our quest to find easy, delicious recipes that come together quickly, like this Beef Stirfry with Winter Vegetables! This recipe is easily customized with any hearty winter veg that happens to be in season. Plus, it is made with less refined sugar than you’d expect from a stir fry because the Teriyaki sauce is made with prune pureé! Don’t worry, no one will ever know!

How to Make Teriyaki Sauce for this Classic Beef StirFry with Winter Vegetables

This easy homemade Teriyaki Sauce recipe from California Prunes uses one of our favorite ingredients, prune pureé, in place of refined sugars. The prunes lend a natural sweetness and depth of flavor as well as a bit of fiber to a sauce that is typically thought of as being sugar-laden.

This homemade Teriyaki Sauce is so delicious that I make it in double batches so that I can keep some on hand for delicious, easy meals and snacks that are healthy too! I suggest you do the same – one taste and you will know why. It’s impossible to not keep going back for more.

• ⅓ cup Tamari or soy sauce
• 1 cup freshly squeezed orange juice
• 2 cloves garlic, finely grated
• 1 tablespoon freshly grated ginger
• 3 tablespoons prune pureé

Combine all of the ingredients in a saucepan over medium heat and bring to a simmer. Simmer the sauce for 10 minutes until reduced and slightly thickened.

Are you wondering, what prune pureé is and why you should use it in savory dishes like beef stirfry?

Prune purée is a multi-talented baking substitute that is used to replace the sugar, eggs, or fat in recipes. However, most people don’t know that prunes are a brilliant addition to savory dishes too, like this Beef Stirfry with Winter Vegetables recipe!

Here is what you need to know to start ditching refined sugar in your recipes like a pro:

Swap for sugar: Use prune purée to replace anywhere from one-third to half of the sugar in any recipe.

Swap out eggs: To replace 1 large egg, use ¼ cup prune purée. Keep in mind that this works best in recipes that call for no more than 3 large eggs.

Lose the fat: To cut down on fat, replace up to half of the butter or oil with an equal amount of prune purée.

How to make Prune Pureé

• 16 ounces pitted California prunes
• 1/2 cup hot water

Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary. 

Store the purée in an airtight container in the fridge for up to 4 weeks.

Now that we’ve covered our bases on how to make prune pureé and homemade refined sugar-free Teriyaki sauce, we can discuss how many other ways you can put California prunes to use in savory recipes!

Check out some of our favorite savory recipes featuring California Prunes!

Sheet Pan Chicken Teriyaki Bowls

Why order takeout when you can have Chicken Teriyaki Bowls on the table in under a half-hour?

Make the Teriyaki sauce ahead of time and keep it on hand to create a variety of quick and easy weeknight meals.

Since the chicken and broccoli both cook on a sheet pan, there’s less clean-up, too. What more could you ask for?

Broccoli Stir Fry

This broccoli stirfry from This Mess is Ours is an easy and nutritious plant-based meal that goes from start to finish faster than you can cook a pot of rice.

This recipe is chock-full of crisp, tender broccoli with just the slightest char and a generous helping of our homemade Teriyaki Sauce recipe that is free of refined sugars and loaded with big flavor!

Moroccan Chicken 

You can make this easy, gluten-free Moroccan Chicken recipe from G Free Foodie on the stove, in the oven, in an InstantPot, or in your slow cooker.

This recipe is super adaptable too! We love that you can use prunes or dried figs.

Quick and Easy Sheet Pan Chicken Marbella

This hearty chicken recipe from This Mess is Ours is made with sweet prunes, green olives, and capers. This retro redo is a simple chicken dinner idea that packs BIG, BOLD flavor with minimal effort.

Pork Roast with Prune Wine Reduction

This special roast from No Crumbs Left is a trifecta of prunes!

First, you make a paste of California prunes, spices, fresh herbs, and olive oil.

Then you cut slits in the pork shoulder and insert that goodness right into the pork shoulder. 

Next you stuff the natural crevices in the roast with prunes.

And finally, prunes are reduced into a red wine reduction sauce—which all comes together with the sumptuous pork fat.

Proscuitto Wrapped Prunes

We love these Prosciutto Wrapped Prunes from G Free Foodie! They are a fabulous appetizer – a little surprising and an absolute crowd-pleaser!

If you’re looking for a snack, NYE party bite, or an addition to a cheese plate that people won’t expect but will truly love, make a batch of these.

Creamy Chicken Enchiladas with Jamaica Mole

We are BIG fans of Hola Jalapeno’s chicken enchiladas covered with Jamaica Mole Sauce!

The enchilada sauce is made from tart hibiscus flowers and naturally sweetened with California prunes. A true match made in heaven for your taste buds!

Be sure to share your savory prune recipes with us by snapping a pic and tagging us on social using #CAGROWN. 

Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!

Beef Stir Fry with Winter Vegetables

Meg van der Kruik

This simple beef stirfry recipe is infinitely customizable, free of refined sugar, and tastes great too!

4.34 from 3 votes

Print Recipe Pin Recipe

Course dinner

Cuisine Asian

Servings 4 people

Ingredients

  

1x2x3x

Prune Pureé

• 16 ounces California prunes
• 1/2 cup very hot water

Teriyaki Sauce

• ⅓ cup Tamari or soy sauce
• 1 cup freshly squeezed orange juice
• 2 cloves garlic finely grated
• 1 tablespoon freshly grated ginger
• 3 tablespoons  prune pureé

Beef Stir Fry with Winter Vegetables

• 1 batch Teriyaki Sauce
• 1 pound  sirloin steak  cut into thin, bite-sized pieces
• 1/2 teaspoon ground black pepper
• 1 tablespoon avocado or almond oil or other high smoke point oil
• 3 cups chopped mixed winter vegetables broccoli, cauliflower, carrots, onions, bell peppers are all good choices.
• 1 tablespoon sesame seeds optinal to serve

Instructions

 

Make the prune pureé

• Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary. 
• Store the purée in an airtight container in the fridge for up to 4 weeks.

Make the Teriyaki Sauce

• Combine all of the ingredients in a saucepan over medium heat and bring to a simmer. Simmer the sauce for 10 minutes until reduced and slightly thickened.

Make the Beef Stir Fry with Winter Vegetables

• Place the beef in a bowl and top with 1 tablespoon of the prepared Teriyaki sauce and sprinkle with black pepper. Stir to coat, then set aside to marinate while you prepare the rest of the ingredients.
• In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef.
• Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
• Heat the remaining 1/2 tablespoon oil. Add the vegetables. Cook for 4 minutes, or until slightly softened and lightly browned. If the pan starts to dry out before the vegetables have softened, add 1-2 tablespoons of water.
• Add 1/2 cup of the Teriyaki sauce to the pan. Stir to coat adding more sauce if desired. Add the beef and any juices that have collected on the plate back to the pan. Stir and warm for about a minute just to reheat the beef.
• Serve immediately with sesame seeds if desired and extra Teriyaki sauce on the side for drizzling.

Notes

Make-ahead tips 

The prune purée can be stored in an airtight container in the fridge for up to 4 weeks.

The Teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. 

Keyword beef, Broccoli, Carrot, Cauliflower, garlic, ginger, orange, prune, prune puree, stir fry, stirfry, Teriyaki sauce

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