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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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