Paleo Beef Yakiniku

Savor the bold and wholesome flavors of Paleo Beef Yakiniku, a healthier twist on the beloved Japanese classic. This quick and easy recipe features tender slices of marinated ribeye steak infused with a savory blend of coconut aminos, sesame oil, fresh ginger, and garlic. Paired with vibrant, stir-fried vegetables like zucchini and red bell pepper, this dish is both nutrient-packed and irresistibly delicious. The toasted sesame seeds and fresh green onion garnish add a delightful crunch and fragrant aroma, bringing every bite to life. Perfect for weeknight dinners or meal prep, this paleo-friendly yakiniku is naturally gluten-free, dairy-free, and finished in just 35 minutes. Serve hot for a satisfying, guilt-free dining experience that will leave everyone asking for seconds!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Begin by slicing the beef ribeye steak into thin strips, approximately 1/4 inch thick. Set aside.

Step 2

Prepare the marinade by combining coconut aminos, sesame oil, apple cider vinegar, honey, grated fresh ginger, and minced garlic in a bowl.

Step 3

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.

Step 4

While the beef is marinating, toast the sesame seeds in a dry skillet over medium heat until golden brown. Set aside for garnish.

Step 5

Slice green onions, red bell pepper, and zucchini into thin strips. Set aside.

Step 6

Once the beef has marinated, heat a large skillet or grill pan over medium-high heat and add avocado oil.

Step 7

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.

Step 8

Remove the beef from the pan and set aside.

Step 9

In the same skillet, add the sliced bell pepper and zucchini. Cook for 3-4 minutes until they are slightly tender.

Step 10

Add the beef back into the skillet to warm through with the vegetables. Season with salt and black pepper to taste.

Step 11

Transfer the Yakiniku mixture to a serving platter, sprinkle with toasted sesame seeds, and garnish with sliced green onions.

Step 12

Serve hot and enjoy your Paleo Beef Yakiniku!

Nutrition Facts

Serving size	(933.0g)

Amount per serving	% Daily Value*
Calories	1770.8

Total Fat 122.2g	0%
Saturated Fat 38.9g	0%
Polyunsaturated Fat 13.9g
Cholesterol 389.6mg	0%
Sodium 4171.3mg	0%
Total Carbohydrate 55.5g	0%
Dietary Fiber 6.0g	0%
Total Sugars 45.9g
Protein 112.5g	0%

Vitamin D 0IU	0%
Calcium 159.9mg	0%
Iron 13.6mg	0%
Potassium 2428.4mg	0%

*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.

Source of Calories

Fat: 62.1%

Protein: 25.4%

Carbs: 12.5%