Paleo Beef Stir Fry with Easy Teriyaki Sauce

a wok with steak stir fry is one of 25+ keto budget recipes

Paleo Beef Stir Fry with Easy Teriyaki Sauce

Paleo Beef Stir Fry with Easy Teriyaki Sauce is a nutritious and easy one-pan stir-fry that features an easy homemade Teriyaki Sauce. Keto, AIP, Whole30, Gluten-free, GAPS.

Course DInner

Cuisine American, Asian, Chinese

Keyword aip, beef, gaps diet, keto, low carb, paleo, skirt steak, steak, stir fry, whole30

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 245kcal

Author Megan

Cost $12

Equipment

large skillet or wok

Ingredients

1-½ pounds skirt steak sliced (as seen in photos below) or other preferred steak, such as top sirloin
1 red bell pepper sliced (omit for AIP and VAD; see other veggie options below instead)
Extra Veggies, sliced: bok choy or other cabbage, broccoli, mushrooms, zucchini, yellow onion (not for Keto), asparagus; for VAD, use mushrooms, celery, peeled and cored cucumber, asparagus, peeled zucchini
1 bunch green onions , chopped (omit the whites for Keto; for VAD, omit)
1/2 cup Easy Teriyaki Sauce or more, see link for recipe
2 Tablespoons sesame oil toasted (for AIP, use avocado or coconut oil)
1 teaspoon sea salt divided

Instructions

Slice steak into strips. If using skirt steak, cut it in half, so you have two half circles (see photo below).
Flip each half flat side down and cut thin slices, creating a rainbow cross-section of meat. Slice the whole first half in the same way. Continue with the second half of the roll, until all the meat is thinly sliced. Set aside.
Heat large empty skillet over high heat. Add toasted sesame oil. Then add veggies in two batches: sliced red bell pepper and onions or other optional choices: bok choy, zucchini, asparagus, mushrooms etc.
Add 1/2 teaspoon sea salt.
Sauté over high heat 8 to 10 minutes, until wilted and charred in spots, but not burned or over-cooked. Reduce heat to medium-high if needed. Remove the veggies with a slotted spoon and add the second batch of veggies. Repeat motions from first batch.
Remove the veggies with a slotted spoon. Add sliced skirt steak to pan with 1/2 teaspoon sea salt.
Cook over high heat, tossing the meat to cook it evenly and quickly. Do not overcook, about 5 to 8 minutes, until most of the pink is gone.
Add the veggies back in.
Add Cultured Teriyaki Sauce, to taste, about 1/2 cup to start, then more if desired.
Simmer briefly, no longer than 5 minutes, and serve, topped with raw green onions' greens.
Serve with cauliflower rice, Basmati rice, salad etc.

Nutrition