Paleo Beef Yakiniku
Embrace the bold, savory flavors of this **Paleo Beef Yakiniku**, a Japanese-inspired dish that's both wholesome and indulgent. Thinly sliced ribeye steak is marinated in a mouthwatering blend of coconut aminos, sesame oil, apple cider vinegar, honey, fresh ginger, and garlic, ensuring each piece is infused with rich, umami notes. Perfectly seared beef strips are paired with tender-crisp zucchini and vibrant red bell peppers, creating a colorful medley that's as nutritious as it is delicious. Toasted sesame seeds and fresh green onions add the finishing touch to this paleo-friendly recipe, making it ideal for quick weeknight dinners or impressing guests with a healthy, flavor-packed meal. Ready in just 35 minutes, this gluten-free, soy-free yakiniku is a celebration of clean eating without compromising on taste!
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Recipe Information
Ingredients
- 1 pound beef ribeye steak
- 0.25 cup coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon fresh ginger
- 2 cloves garlic cloves
- 1 tablespoon sesame seeds
- 2 green onions
- 1 red bell pepper
- 1 zucchini
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon avocado oil
Instructions
Begin by slicing the beef ribeye steak into thin strips, approximately 1/4 inch thick. Set aside.
Prepare the marinade by combining coconut aminos, sesame oil, apple cider vinegar, honey, grated fresh ginger, and minced garlic in a bowl.
Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for best results.
While the beef is marinating, toast the sesame seeds in a dry skillet over medium heat until golden brown. Set aside for garnish.
Slice green onions, red bell pepper, and zucchini into thin strips. Set aside.
Once the beef has marinated, heat a large skillet or grill pan over medium-high heat and add avocado oil.
Add the marinated beef strips to the skillet in a single layer, cooking in batches if necessary. Sear each side for about 2-3 minutes until the beef is nicely browned and cooked through.
Remove the beef from the pan and set aside.
In the same skillet, add the sliced bell pepper and zucchini. Cook for 3-4 minutes until they are slightly tender.
Add the beef back into the skillet to warm through with the vegetables. Season with salt and black pepper to taste.
Transfer the Yakiniku mixture to a serving platter, sprinkle with toasted sesame seeds, and garnish with sliced green onions.
Serve hot and enjoy your Paleo Beef Yakiniku!
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4171 mg | 181% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 45.9 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2428 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
