Typical beef teriyaki may not seem non-Paleo at first (after all, the main ingredient is red meat). But when you start looking at how teriyaki sauce is prepared, this illusion quickly falls apart. Homemade teriyaki sauces are stuffed full of ingredients like soy sauce, brown sugar, even corn meal, and beef teriyaki that you find when going out to eat can include a host of other chemicals and ingredients you just don’t want in your body. Does this mean beef teriyaki is a food to say good-bye to? Absolutely not! In this dish, by making some smart Paleo-substitutions, you can enjoy this dish once again.
In this recipe, you’ll be preparing both your teriyaki sauce and meat in under 40 minutes – while this won’t be the quickest dinner you could make, it’s still fairly simple and worth the effort. Instead of the typical non-Paleo items you would need for teriyaki sauce, you’ll be using Paleo staples like coconut aminos, raw honey, and tapioca starch – remember that these can be a little trickier to find in the grocery store, so advance planning is needed if you don’t have these items on hand.
For this dish, we love the idea of serving it up as a beef teriyaki bowl. To accomplish this, you’ll need to prep a few more items as well: Try serving the beef over cauliflower rice. Then, pick your favorite brassica (broccoli and bok choy work well) to sauté and add to your bowl.
Simple Beef Teriyaki Recipe
Protein: 35g / %
Carbs: 30g / %
Fat: 14g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 1/2 lbs. flank steak, sliced
- 2 green onions, sliced
- 1/2 cup coconut aminos
- 1/4 cup raw honey
- 1/4 cup fresh pear juice
- 4 tbsp. dry white wine
- 2 garlic cloves, minced
- 1 tbsp. fresh ginger, minced
- 1 tbsp. tapioca or potato starch
- Sesame seeds, to garnish (optional)
- Cooking fat
- Sea salt and freshly ground black pepper
- Melt some cooking fat in a saucepan over medium-low heat and add the garlic and ginger, cooking 1 to 2 minutes.
- Pour in the wine and bring to a boil; reduce to a simmer until dissolved by half.
- Add in the coconut aminos, raw honey, and pear juice. Simmer 12 to 15 minutes, stirring frequently.
- Mix the tapioca starch with 1 tbsp. of cold water and pour in the sauce, stirring until the sauce thickens.
- Keep over low heat while you start to cook the steaks.
- Melt some cooking fat in a skillet over medium-high heat.
- Brown the steak slices, 2 to 3 minutes per side.
- Add in the green onions and pour in half of the sauce.
- Cook everything, tossing gently, for 2 to 3 minutes.
- Serve the steak topped with the remaining sauce and sesame seeds.