Whole30 Yakiniku
Elevate your next Whole30 meal with this flavorful Whole30 Yakiniku recipe, a healthier twist on the classic Japanese-style grilled beef dish. Featuring tender slices of sirloin or ribeye steak marinated in a savory blend of coconut aminos, rice vinegar, sesame oil, garlic, ginger, and Whole30-compliant date paste, this dish delivers bold umami flavors without sacrificing dietary guidelines. Perfectly caramelized on a grill or skillet, the beef is complemented by optional grilled shishito or baby bell peppers for added smokiness and texture. Garnished with fresh green onions and sesame seeds, this quick and easy recipe comes together in under 30 minutes of active prep and cooking, making it ideal for busy weeknights or weekend gatherings. Pair it with cauliflower rice or a crisp green salad for a wholesome and satisfying Whole30 dinner experience that's sure to impress!
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Recipe Information
Ingredients
- 500 grams beef sirloin or ribeye steak, thinly sliced
- 60 ml coconut aminos
- 30 ml rice vinegar (Whole30-compliant)
- 15 ml sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon date paste (Whole30-compliant sweetener)
- 2 stalks green onions, thinly sliced (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
- 200 grams shishito peppers or baby bell peppers (optional for grilling)
- 15 ml cooking oil (Whole30-compliant, such as avocado oil)
Instructions
In a medium mixing bowl, combine coconut aminos, rice vinegar, sesame oil, minced garlic, grated ginger, and date paste. Stir thoroughly to create a marinade.
Place the thinly sliced beef in a shallow dish or sealable plastic bag, and pour the marinade over the beef. Ensure all the slices are evenly coated. Cover or seal and refrigerate for at least 30 minutes, up to 2 hours.
If using shishito peppers or baby bell peppers, toss them with a small amount of avocado oil and set aside.
Heat a grill pan, outdoor grill, or a large cast-iron skillet over medium-high heat. Add a drizzle of avocado oil if necessary to prevent sticking.
Remove the marinated beef from the refrigerator and let it come to room temperature for about 10 minutes before cooking.
Working in batches, lay the beef slices flat on the grill or skillet. Cook each side for 1-2 minutes or until slightly caramelized and cooked through. Avoid overcrowding the pan.
If grilling peppers, cook them alongside the beef, turning frequently, until they are slightly charred and tender, about 5 minutes.
Transfer the cooked beef and peppers to a serving platter. Garnish with sliced green onions and a sprinkle of sesame seeds, if using.
Serve hot with optional side dishes like cauliflower rice or a crisp green salad for a complete Whole30 meal.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1368 mg | 60% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 26.6 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 147 mg | 11% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2044 mg | 43% | |
*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.
