Heat the sesame oil in a large wok or skillet over high heat until it shimmers. Add your thinly sliced beef, chicken, or tofu in a single layer and let it sear undisturbed for 1–2 minutes before stirring. You want a nice browned crust on the outside while the inside stays tender. Cook until nearly done through, then remove it from the pan and set it aside — it will finish cooking when it returns to the wok.

Add the minced garlic and ginger to the hot pan and stir constantly for about 30 seconds, just until fragrant. Don't let them brown — burnt garlic turns bitter and will ruin the whole dish. Add the mixed vegetables and stir-fry for 4–5 minutes until they're crisp-tender and brightly colored. Keep the heat high and keep everything moving so the vegetables char slightly without steaming.

Return the seared protein to the pan, then stir in the chopped Teriyaki Roar jerky and tamari or soy sauce. Toss everything together for 1–2 minutes so the jerky softens slightly and the sauce coats every ingredient evenly. The jerky will absorb some of the sauce and release its sweet-savory teriyaki flavor into the dish.

Spoon over steamed rice or cauliflower rice for a low-carb option. Serve immediately while everything is hot and the vegetables still have their snap.

Caveman Pepper turns this into more of a peppercorn beef stir-fry — great option to keep sugar content lower.