I got this recipe from one of my all-time favorite Paleo cookbooks: Practical Paleo: a customized approach to health and a whole-foods lifestyle. I strongly suggest getting a book like this that tells you more than just delicious recipes. Diane Sanfilippo does a fantastic job of delving into your nutrition and diet in a life-changing way. I’m sharing this recipe but subbing the original steak for chicken. Use whatever you’d like! 🙂 Her original recipe is found on p. 286. Anything I added is in italics.
- 1 lb skirt steak OR 2 lb. chicken breast, cut into smaller cubes and marinated in a gluten-free teriyaki sauce of your choice
- 2 tbsp. coconut oil
- 1 c. red onion, julienned
- 1 c. broccoli, chopped
- 1 c. string beans, ends trimmed
- 1 c. sweet peppers, julienned (original calls for bell peppers)
- 1 bunch asparagus, end trimmed, cut in half
- 2 large carrots, cut in half and sliced thin
- You may use 4 cups of whatever veggies you choose!
- 1 tbsp sesame seeds, raw or toasted (I serve this on the side)
- 2 tbsp. green onions/scallions, chopped (opted not to do this one)
- 1/4 c. water chestnuts, sliced (I serve this on the side–hubs doesn’t like them)
Stir-fry Sauce Ingredients
- 2 tbsp. coconut aminos
- 2 tbsp. warm water
- 2 cloves garlic, finely chopped or grated
- 1/4 – 1/2 tsp. ginger, finely chopped or grated (sorry; I totally used powder)
The fresher the ingredients, the better the outcome. I will say that this works wonders as a “leftover” dish, in which you’ve got a bunch of vegetables and need to figure out what to do with them.
Check out that color wheel!
Get it nice and stir-fried.
I did this out of order. The book says to cook the meat and then the veggies so that you can stir in the meat at the end. But we needed a little more time to marinate the chicken in the teriyaki sauce.
That right there’s the stovetop of a gal who cooks a lot. :[
Hey there, dinner.
- Choose a gluten-free teriyaki sauce and marinate your chicken in that sauce for no less than 30 minutes. If doing steak, spread the skirt steak across a large cutting board, and cut into sections that are approximately 4 inches long, cutting with the grain of the meat. Cut against the grain to slice each section into 1/4 inch strips.
- Melt coconut oil over medium-high heat in a large skillet. Place steak (or chicken) in the skillet and allow to brown on both sides. Remove from skillet and set aside.
- Place chosen vegetables in the pan, adding a little more coconut oil if you find that the vegetables are a little dry going in. You also might find that oops, you have too many veggies! Split up your veggies and continue with the directions. Cook for about 5 minutes or until fork tender.
- While the vegetables cook, combine sauce ingredients and mix well.
- Add the meat of choice back to the pan, followed by the sauce, and heat through for about 2 minutes, or until desired look is achieved.
- Plate the stir-fry and top with sesame seeds, green onions, and/or water chestnuts. Also just tasty with a little sriracha sauce!