Tender beef, loads of veggies and an easy to make teriyaki sauce all come together to make this paleo teriyaki beef stir-fry the perfect weeknight dinner.
Stir-Fry for the Win
I would love to tell you that I meal plan every week. Or that I have my act together as a responsible adult, but those would be lies. Big lies. Some weeks, I go to the grocery store, grab the staples, and then each day, I wing it for dinner. This paleo teriyaki beef stir-fry came from one of those occasions. I defrosted some steak tips, however, when dinner rolled around, I wasn’t really interested in just having plain steak tips for dinner. So, I whipped up this stir-fry sauce, threw in some frozen veggies, and called it dinner. And, even better, my entire family loved it.
A Clean out the Veggie Drawer Meal
One of my favorite things about stir-fry meals is that you can use whatever vegetables you happen to have on hand. Normally, I keep sliced peppers, carrots, and snap peas in my fridge for snacking. Those would all work perfectly in this recipe. However, I didn’t happen to have them on hand. I did, however, have a bag of frozen Normandy Blend on hand, so I used that. Feel free to use whatever you have on hand and whatever your family prefers.
Change the Protein Too
I used steak tips for this recipe because that’s what I had on hand. I sliced them into thinner pieces, but flank steak would have also worked. You could also use chicken, or ground beef, bison, or turkey.
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- 1 1/4 lbs thinly sliced steak such as flank steak or sirloin
- 3 cups of mixed vegetables (I used broccoli florets and sliced bell peppers)
- salt and pepper to taste
- 1 tablespoon avocado oil
- 1/4 cup coconut aminos
- 1/2 cup water
- 1/4 cup maple syrup
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon of honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon + 1 teaspoon arrowroot powder
- For the sauce: Place the coconut aminos, water, maple syrup, garlic, ginger, honey and sesame oil in a small pot over medium high heat.
- Stir until combined, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the arrowroot powder with 2 tablespoons of cold water until dissolved. Add the mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
- For the stir fry: Heat 1 teaspoon avocado oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften.
- Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
- Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
- Place half of the steak in the pan and season generously with salt and pepper. Cook for 2-3 minutes on each side or until just cooked through.
- Set the first batch of steak aside and repeat the process with the rest of the beef.
- Add all of the meat and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium high heat until warmed through.
- Garnish with sesame seeds and sliced green onions if desired