Spicy Paleo Beef Teriyaki Recipe
This colorful dish checks all of the important boxes. It’s fast, it’s easy, and it delivers a ton of flavor. Serve it over cauliflower rice for a complete and filling meal.
How to Make Teriyaki Paleo
The beef and veggies in this dish are just fine for your paleo diet, but the sauce requires some scrutiny.
Teriyaki sauce can be hot, but it’s nearly always sweet. And where there’s sweet there’s usually sugar.
It doesn’t have to be that way, however. Instead of the sugar or brown sugar you’d likely find in regular teriyaki sauce, this paleo beef teriyaki stir-fry gets its sweetness from applesauce.
The soy sauce normally present in teriyaki needed an upgrade as well. Since soy is a legume and not included on our list of preferred foods for following a paleo diet, I needed to find an alternative.
Depending on what you have handy, or what’s easier to pick up at the store, you can use gluten-free tamari sauce or coconut aminos in place of soy sauce. These stellar substitutes offer up some key advantages over soy sauce.
First, they’re free of gluten – something you don’t need in your life. They also have substantially less sodium, for which your heart will thank you.
Quick Tips on Stir-Fry
One of the most common problems with stir-fry dishes is that they turn out tough. Here is some advice to help you perfect your dish.
- Start with a well-marbled piece of beef
- Make sure your meat is cut against the grain
- Cut your pieces thinly and evenly
- Don’t marinade the beef for too long (10-15 minutes is good)
- Don’t overcook. 2-3 minutes is plenty of time.
- 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
- 2 Tablespoons of applesauce (30 ml)
- 4 cloves of garlic (12 g)
- 1 Tablespoon of fresh ginger (4 g)
- 1 beef sirloin steak (200 g), sliced
- 2 Tablespoons of avocado oil (30 ml), to cook with
- 1 red pepper, sliced
- 2 oz sugar snap peas (56 g)
- 10 white button mushrooms (100 g), sliced thick
- 2 spring onions, sliced to garnish
- 1 small red chili, sliced to garnish (optional)
- Blend the tamari sauce, applesauce, garlic, and ginger together. Place the steak into the puree to marinate.
- Heat the avocado oil in a large frying pan or work and sauté on high heat the red pepper slices and sugar snap peas.
- Cook for 1-2 minutes, then add the mushroom slices. Cook for a few more minutes on high heat.
- Then add the sliced steak as well as the marinade and sauté for 2-3 minutes until cooked through.
- Serve the mixture over cooked cauliflower rice if desired, and top with sliced spring onions and chiles.
All nutritional data are estimated and based on per serving amounts.
- Calories: 447
- Sugar: 5 g
- Fat: 35 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 20 g