Teriyaki Beef Stir Fry

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Let me get one thing straight. I had no intention of this meal being teriyaki flavored. I don’t even know what teriyaki sauce consists of. But I know that I love it. Teriyaki takes me way back. To the days that I was in high school and went to Tokyo Joe’s every day because I thought it was super healthy. Little did I know, I was consuming a weeks amount of sugar in one meal. But it also reminds me of the days my dad got super into Asian cooking. He bought himself a wok. I bought him an Asian cookbook. And he would make all these Asian flavored meals and flip the vegetables all high. He thought it was awesome. I just thought he was awesome. He’s such a cutie. I think he’s shorter than I am at this point. What a stud.

Anywho, I mixed this recipe up and was like, “whooooooooa dog, this be tasting like Tokyo Joe’s up in this businesssss.” I never said that. Thank gosh. But I was very happy with the outcome. You should make this.

My hands are sweating. Gross. Colorado is so weird. It’s hot as balls today, then it’s suppose to be freezing Friday. Guess that means I’ll have to wear my fall boots all weekend. YESSSSSSSS.

Ok, let’s catch up on New Girl and Mindy Project. Since these are the only shows I religiously watch (the Bachelor fits in there as well, since that means wine and margarita consumption, obviously I obsess over that when it’s on) it’s pretty much the highlight of my week. And that’s a shame since that’s on a Tuesday. Either way, the two shows did not disappoint the other night. First, let me explain something. Our television, which is probably from the 80’s, seems to want to always have the closed captioning on. We turn it off, but it somehow reappears later on. Which is fine when it comes to my two favorite shows. Comedians tend to talk extremely fast and in soft voices. Ever notice that? It’s so true. So if you are distracted or someone is blabbing away, you’ll miss an amazing one liner. And we can’t have that. Like when Nick and Jess started fighting at the end of the episode. Everything happens so fast, so when closed captioning is on, you can’t miss a second of it. Like when Jess said she has a fear of pears…and pear shaped people. She kills me. It doesn’t sound nearly as funny when I type it. Damnit.

Ok, listen up. Exciting stuff is coming up. My wonderful friend Clark who owns CrossFit South Denver will be putting on the 2nd annual Bears for Kids Charity Competition. The charity competition is a half day competition on Saturday October 19th from 12-5pm for any sort of competitor. I absolutely love supporting this competition because any person can compete and scale as needed. This competition is truly to bring people together as a community and support the kids Denver Children’s Home. And the kicker is, the more you donate, the more burpees Clark and I will do. You see, for every $10 donated, Clark and I will do 1 burpee. So at the end of the event, we will add up all the donations and have burpee off. Last year we had to do 94 burpees. So we raised $940. Clark did that math for me. What a doll. Anywho, come to the competition at CrossFit South Denver on October 19th. I’ll be selling my cookbook and handing out some snacks! You can sign up and donate for the compete HERE.

Here’s a picture from last year. Obviously people are enthralled with our burpees. So exciting to watch.

IMG_0690

Teriyaki Beef Stir Fry

4.7 rating
36 reviews
PREP 10 mins
COOK 10 mins
TOTAL 20 mins
Yields 2-3

INGREDIENTS :

  • 2 tablespoon coconut oil
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup coconut aminos
  • 3 tablespoons honey
  • 1 tablespoon Steve's Paleo Chef Sriracha
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fish sauce
  • 2 tablespoons arrowroot powder, divided
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 cup sliced button mushrooms
  • 1 pound flank steak, thinly sliced against the grain
  • salt and pepper, to taste
  • chopped green onions, to garnish

DIRECTIONS :

  1. Place a large pan or wok over medium heat. Add coconut oil along with minced garlic and grated ginger.
  2. When garlic becomes fragrant, turn heat on low then add coconut aminos. Be sure that the pan has cooled down a bit before to keep the coconut aminos from splattering everywhere.
  3. Once coconut aminos have been added, increase heat to medium-low and add honey, sriracha, sesame oil and fish sauce.
  4. Bring sauce to a slow boil, then add 1 tablespoon of arrowroot powder, 1 teaspoon at a time and whisking to incorporate into the sauce. Meaning you will add 3 teaspoons total, whisking each teaspoon in at a time.
  5. Once sauce has become think, add peppers, onion and sliced mushrooms to the sauce and coat in sauce. Let cook down for about 6-8 minutes or until onion is soft.
  6. After the vegetables have cooked through, use a slotted spoon to remove the vegetable and set aside in a bowl.
  7. Increase heat to medium-high temperature and add thinly sliced flank steak to the pan. Cook steak on both sides for 2-3 minutes, until barely any pink remains.
  8. Add vegetables back into the pan and incorporate with the meat.
  9. Since the meat will render some liquid, add the remaining tablespoons arrowroot powder into the mixture, teaspoon at a time, whisking the powder in with the mixture.
  10. Top stir fry off with chopped green onions.

by

INGREDIENTS :

  • 2 tablespoon coconut oil
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup coconut aminos
  • 3 tablespoons honey
  • 1 tablespoon Steve's Paleo Chef Sriracha
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fish sauce
  • 2 tablespoons arrowroot powder, divided
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 cup sliced button mushrooms
  • 1 pound flank steak, thinly sliced against the grain
  • salt and pepper, to taste
  • chopped green onions, to garnish

DIRECTIONS :

  1. Place a large pan or wok over medium heat. Add coconut oil along with minced garlic and grated ginger.
  2. When garlic becomes fragrant, turn heat on low then add coconut aminos. Be sure that the pan has cooled down a bit before to keep the coconut aminos from splattering everywhere.
  3. Once coconut aminos have been added, increase heat to medium-low and add honey, sriracha, sesame oil and fish sauce.
  4. Bring sauce to a slow boil, then add 1 tablespoon of arrowroot powder, 1 teaspoon at a time and whisking to incorporate into the sauce. Meaning you will add 3 teaspoons total, whisking each teaspoon in at a time.
  5. Once sauce has become think, add peppers, onion and sliced mushrooms to the sauce and coat in sauce. Let cook down for about 6-8 minutes or until onion is soft.
  6. After the vegetables have cooked through, use a slotted spoon to remove the vegetable and set aside in a bowl.
  7. Increase heat to medium-high temperature and add thinly sliced flank steak to the pan. Cook steak on both sides for 2-3 minutes, until barely any pink remains.
  8. Add vegetables back into the pan and incorporate with the meat.
  9. Since the meat will render some liquid, add the remaining tablespoons arrowroot powder into the mixture, teaspoon at a time, whisking the powder in with the mixture.
  10. Top stir fry off with chopped green onions.

by

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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71 thoughts on “Teriyaki Beef Stir Fry”

  1. This looks so good! I can’t wait to make it! Made your pumpkin Chocolate Chip Muffins the other day for camping this weekend and I will be lucky if they last until Friday!

    1. Ummm…how do you give four stars for something you haven’t made yet? it’s like giving a bad review to a restaurant you haven’t been to….just sayin’

  2. This looks great! I took some steak out of the freezer this morning not knowing what I would be doing with it when I get home from work. I will be making this tonight!

  3. My latest and greatest Schmidt favorite: “I just looked down and thought this girl must be wearing sneakers with shoelaces and those shoelaces must be tied together because this girl is straight trippin’, yo.” Although, I was annoyed with his behavior/explanation to Cece in the most recent episode.

  4. Made this tonight and both me and my boyfriend loved it! I had top sirloin filet on hand so that’s what I used. So yummy. Thanks for the great recipe! I would love to see more Asian recipes if you have them, maybe with some nuts incorporated.

  5. This was so good, reminded me of the pepper steak my mom used to pick up from the butcher when I was a kid.

    Will make again.

  6. Gonna make this tonight with the pork I got the brilliant idea (?) to marinade in coconut aminos, fish sauce and sesame oil. Domo Arigato, dinner is PLANNED!

  7. OMG! I just made this and finished eating it (no not all of it – yet). Absolutely delicious. Nice kick to it. I love your recipes but this is the first one I felt compelled to comment upon. Keep it up lady! 🙂

  8. I started drooling as soon as I saw the picture. I am literally eating this as I type! YUM! This will become a staple food around our house(along with your Mexican rice bowl). I had to sub for the button mushrooms with shiitake and I added cabbage since I got some from my veggie co-op, but it worked out just fine.

  9. This came out great!! I popped over to Nom Nom Paleo for a homemade paleo-friendly sriracha recipe. Love the flavors of this dish!! Thanks for great recipes!!

  10. Another great recipe! And, as always, the preceding post made me laugh out loud! I added some broccoli slaw with the peppers, onions and shrooms, then topped the cooked mixture with more for added crunch (and to make it stretch farther for lunch tomorrow). Thanks so much for making my taste buds and tummy happy!

  11. Eating this right now and it is INCREDIBLE! I had no idea I was capable of making such a flavorful sauce! Also love that it doesn’t wreck my entire kitchen.

  12. Wow, this is amazing! I used tapioca starch instead of arrowroot, because that’s what I had on hand. I also dissolved it in a little cold water first, which keeps it from clumping in the hot sauce. I made a double recipe, which yielded 4 good sized portions. Also, I used leftover turkey from Thanksgiving – yes, I know, not exactly Asian, but I had to use up those leftovers!). This will definitely be made again, especially if I’m craving takeout! Thanks!

  13. I made this tonight. It was absolutely delicious. I didn’t have mushrooms on hand so I did without, and it was still so good. I’m sure it’d be so much better with them. I also let the meat and veggies simmer together for a few minutes. Delicious.

    1. Red Boat does not have sugar! I love this recipe, and so does my non-paleo husband.. i’ve been making it once a week its a new go-to!

  14. I want to make this dish, but I have never seen Sriracha sauce in the stores (‘m in Australia) Besides buying it on line, is there any other sauces that are remotely close to this that I can buy in stores? Cheers.

  15. Stephanie Smith

    This was AMAZING!!! I doubled the recipe because we’re big eaters, and it was perfect! Thank you! This is going into my dinner rotation!!! A+++!

  16. Made this tonight with broccoli instead of the mushrooms because I freaking love broccoli, BEST STIR FRY EVER, this sauce is unreal. MMMMMM!

  17. Whoa! Just made this and it is soooo good. Even my picky teenager loved it and told me I needed to make this every week.

  18. Made this for dinner tonight second time this week! I just couldn’t get enough so simply yet so delicious! Gotta try this

  19. Wow! Such flavour! I made this tonight and YUM! Since I didn’t have coconut aminos (can’t find it anywhere…maybe I’m not looking in the correct stores) I just used regular (Kikkoman) soy sauce — I also omitted the fish sauce. I should say I am not fully Paleo but I do make a lot of your recipes. Thanks for sharing 🙂

  20. I very impressed. Loads of flavor and I get my beloved Asian food back again. Don’t you just love Coconut Aminos! Don’t think I could have survived this w/o a soy sauce substitute. I eliminated the fish sauce since my hubby gets the heebie jeebies just thinking about it and next time will decrease the honey and try only 1 TBS. It was a bit to much for our taste but THANK YOU for such a WONDERFUL creation.

  21. Very versatile recipe!

    Had only a half bell pepper on hand and added some more veges… sliced carrots, baby bok choy. Reduced honey to 1 T and GF soy sauce to about 1/4 cup. Used some concentrated beef stock instead of fish sauce. Substituted a few shakes of Tabasco for the sriracha.

    So delish and a definite keeper! THANKS!

  22. THANK YOU SO SO MUCH!!! I have tried every single paleo stir fry recipe under the sun. They all suck. This is incredible. My taste buds were dancing. My 9 year old raved too. The best hands down – award winning deliciousness stir fry ever. Love your blog. Love fashion Fridays too 🙂

  23. Seriously, this was way better than any take out I’ve ever had. I took the leftovers and made lettuce wraps and added sesame seeds! One of my favorite meals! I have not made a recipe from your site that I haven’t liked, which says a lot because I’d say 6 out of the 7 days of the week, we use a paleomg recipe! My son LOVES you banana chocolate chip muffins! You da bomb.com girl!

  24. This is seriously the BEST! I have made it countless times and it is my go-to for when I am craving chinese! Thank you for sharing all of your amazing recipes!

  25. Great recipe. I added cabbage and part way through my meal added in some fresh arugula. My browser isn’t letting me rate this, but I give it a 4+.

  26. Ok…this was the first Paleo recipe I made my fiancé, and he LOVED it. In fact, he wanted me to try a recipe using this meat substitute he liked, and so I subbed out the skirt steak for the meat substitute. It’s already a coup that he wanted the meat substitute…my honey is a beef eater…through and through. So he craves this one all the time and always wants me to make it…THANKS!!!

  27. Tried this tonight – was very excited – but it was CRAZY salty. I followed the recipe to a T except used corn starch instead of arrowroot (a thickener – wouldn’t have changed the saltiness) and used crushed red pepper instead of sriracha (again, shouldn’t have made a difference).

    very disappointed. Unsure how one would make this particular recipe less salty.

    1. i think that depends who you are talking to and their goals. me, i don’t give AF about carbs or numbers. i eat when i’m hungry, make more decadent meals like this once in a while, workout hard, and go about my day 🙂

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