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 you weekly dinner rotation.
Bonus, it all cooks in one pan which means clean up is also super speedy! One pan meals are so convenient and make weekday meals absolutely wonderful.
When prepping those Brussels sprouts and cabbage, make sure they’re sliced about the same thickness so that when you stir fry them they cook evenly. Also, because they are so thin, they will cook fast so be careful not to over cook them as they will loose their bright color and texture. Soggy veggies are not appetizing at all.
Can you make this with chicken? Of course and how delicious would that be!!! You may just need to adjust cooking time as chicken will definitely need to be cooked til done, where as beef can be a little on the pink side. You can even change up the veggies if you want, just be sure to cut whatever your favorite might be into similar sizes so they cook up evenly. We think some sliced savoy cabbage would also be amazing in this dish along with some purple onions! Think color when you decide on the veggies if you change it up, since you eat with your eyes first! Oh, and don’t forget to sprinkle on some of our furikake seasoning, truly kicks up the umami!!
Hope to see this as part of your most favorite and most pinned recipes very soon over on Instagram and Pinterest!
Links to our favorite items used in this recipe:
speedy teriyaki beef bowl
Paleo + Whole30 teriyaki beef that's beyond delicious
- 1 lb stir fry steak, typically pre-cut into thin strips
- 8 oz Big Tree Farms Teriyaki sauce
- 8 oz pineapple juice
- ½ cup sliced green onions, divided
- 1 tsp sesame oil
- 2 tbls arrowroot powder
- 2 cups shaved brussels sprouts, about ¼”
- 2 cups purple cabbage, thinly sliced, about ¼”
- 2 cups shitake mushrooms, ends trimmed and thinly sliced, about ¼”
- 2 tblsp avocado oil
- ½ tsp+ Redmond Real Salt
- garnishes of choice, such as our furikake, additional green onions or sesame seeds
- 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.