Speedy Teriyaki Beef Bowl (Paleo/Whole30) (Edit recipe)

Paleo + Whole30 teriyaki beef that's beyond delicious. The key to making this a super speedy recipe is to get those veggies prepped on your “meal prep” day and get the beef marinating the night before you want to enjoy the meal. In fact, with all the pre-packaged cut up veggies available nowadays, there’s no excuse not to make this meal a standard “go-to” for your weekly dinner rotation.

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	684
Fat:	22 g
Carbohydrates:	71 g
Protein:	52 g
Cholesterol:	53 g
Sodium:	346 mg
Fiber:	9 g
Sugars:	22 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 2-4

Ingredients

1 lb Flank Steak, stir fry, typically pre-cut into thin strips
8 oz Teriyaki Sauce, Big Tree Farms
8 oz Pineapple Juice
.5 cup Green Onion (Scallion), sliced, divided
1 tsp Sesame Oil
2 Tbsp Arrowroot Powder
2 cups Brussels Sprouts, shaved, about .25” thick
2 cups Cabbage, purple, thinly sliced, about .25”
2 cups Shiitake Mushrooms, ends trimmed and thinly sliced, about .25” thick
2 Tbsp Avocado Oil
.5 Redmond Real Salt
.5 tsp Furikake, for garnish as well as additional green onions or sesame seeds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place beef strips in a glass dish or zipper bag and set aside. In a small mixing bowl add teriyaki sauce, pineapple juice, ¼ cup green onions and sesame oil, whisk well to combine and pour over beef. Marinate in fridge for at least 4 hours or even overnight.
When ready to cook, remove beef from fridge. Discard marinade and place beef in a bowl. Toss with arrowroot powder and a pinch of salt while you prep veggies so it can come to room temperature.
Heat avocado oil in a large (at least a 12″) cast iron skillet or wok. When pan is hot, add beef and toss about til nearly cooked. Remove to a plate and set aside, covering to keep warm.
If you need a splash of oil, add just a bit more then toss in Brussels sprouts, cabbage, remaining ¼ green onions and mushrooms. Stir fry until slightly tender, yet still colorful. Add beef back to the pan with veggies, stir everything together to combine and beef is cooked to your desired “doneness.”
Serve over swoodles (white sweet potato noodles) if you’re doing a Whole30, a bit of basmati rice if you tolerate that well or even just as is. Garnish with additional green onions, furikake, toasted sesame seeds and additional teriyaki sauce. Store any leftovers in fridge for up to 4 days.