This Paleo slow cooker beef teriyaki is always a HUGE hit in my house! With only 15 minutes of prep time, this low-carb, Whole 30, and Paleo crockpot recipe makes a wonderfully healthy dinner recipe for those busy weeknights.
Bring on the Paleo Crockpot Recipes!
Crock-Pot season is here!!! And so is this incredibly moist, tender, and flavorful whole 30 and Paleo-approved slow cooker beef teriyaki!
To be honest, Paleo slow cooker recipes should be in season year-round but I have a tendency to forget their existence until the temperature starts to drop outside.
Speaking of dropping temperatures…
Chilly Weather = Paleo Slow Cooker Recipes!
This past weekend, my husband and three of his buddies ran a 100-mile relay trail race in Bandera, TX. Each of the guys ran 25 miles over the course of the day.
The first leg of the race started at 5 AM and the last leg, which was Cohl’s, of course, did not end until after 10 PM.
Texas weather tends to be pretty unpredictable in October. One day it will be a scorching 90 degrees and before you know it temperatures drop into the upper 20’s.
Yup… this gal camped out in FREEZING weather. (I’m not going to lie, though… we have quite the legit sleeping bag!)
We had just returned from a 5 day trip to Sedona, Arizona, slept 2 nights in our own bed, and then were on the road again to the race in Bandera.
In times like these, it is always nice to have nutritious and easy-to-make meals in your recipe arsenal.
…Like this wonderfully delicious Whole 30 recipe for slow cooker beef teriyaki.
What I love about this slow cooker beef teriyaki is that it literally takes no time at all to prepare it! Throw the sauce ingredients in a high-speed blender, toss it in a slow cooker with the beef, and let the Crock-Pot do the work.
Where Can You Find the Unique Ingredients?
In the slow cooker beef teriyaki recipe below you will see a few somewhat unique ingredients. Most of these can be found at your local Whole Foods or specialty grocers, but they can also be ordered online through Amazon.
You can click the links in the recipe below if you would like to see the specific brands that I use.
Don’t have a Crock-Pot yet?
Slow cookers are an extremely affordable kitchen appliance that are well worth the space they take up in your kitchen. They come in various sizes, but I would highly encourage you to get at least a 6-QT Crock-Pot
. This will give you plenty of room to make big batches of soups, stews or even queso dip for a party.
Not wanting to clean up a mess?
Sometimes your slow cooker can be a bit of a hassle to clean-up. If you want to save even more time, these Slow Cooker Liners
can be thrown away after use.
PIN THIS SLOW COOKER BEEF TERIYAKI
Whole 30 & Paleo Slow Cooker Beef Teriyaki
This Paleo slow cooker beef teriyaki was a HUGE hit in my house! With only 15 minutes of prep time, this low-carb, Whole 30 and Paleo-friendly dish makes a wonderfully healthy dinner recipe for those busy weeknights.
Ingredients
- 1.5 lbs. flank steak cut ½-inch strips against the grain
- 3 Medjool dates dried, pitted
- ¾ cup coconut aminos*
- 2 garlic cloves crushed
- 1 tsp. fresh ginger
- ½ tsp. fish sauce
- 1 tsp. sesame oil
- 2 bell peppers cut into bite-sized pieces
- 1 small sweet onion cut into bite-sized pieces
- 2 Tbsp. arrowroot starch
- Sesame seeds
- Green onions
Instructions
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In a high-speed blender combine dates, coconut aminos, garlic, ginger, fish sauce, and sesame oil.
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Blend until completely smooth.
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Place flank steak in a Crock-Pot and pour the teriyaki sauce over it. Be sure to pick up the steak so some of the sauce gets underneath it.
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Turn Crock-Pot on Low and cook for 5-6 hours.
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During the last hour of cooking add the bell peppers and onion. Continue cooking for the last hour on low.
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Once beef is completely done and veggies are cooked to your desired crispness, sift the arrowroot starch into the Crock-Pot. Stir to completely combine.
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Serve teriyaki beef over cauliflower rice and enjoy!
Want more recipes like this Slow Cooker Beef Teriyaki?
Slow Cooker Pineapple Pulled Pork Tacos
Slow Cooker Chicken Curry with Coconut Milk
*Some links in this post may contain affiliate links.
Teriyaki Chicken Stir-Fry
Roasted Chickpeas
Blackened Shrimp
What Is Tamari?
Stephanie Cangro says
is there something that I can use instead of fish sauce?
London says
You can just leave it out without too much impact on the flavor, Stephanie! Hope you enjoy the recipe 🙂
Stephanie says
Hi London,
I wanted to try this with chicken instead of the beef. Would I need to make any changes to the recipe?
London says
Hi Stephanie! No, you should be good-to-go with just swapping out chicken breasts or thighs for the beef. Hope you enjoy the recipe 🙂
Max says
I am confused as to how this is Whole30 when fish sauce typically contains added sugar. If you found compliant fish sauce, could you please share the brand?
Thank you!
London says
Hi Max!! There are a few Whole30 compliant fish sauce brands out there, Red Boat being one of them! (Only anchovies and salt for ingredients.) If it’s too much trouble to find it, you can always leave it out without too much sacrifice on taste 🙂
Meg says
I just bought and Instant Pot and am jonesin’ to try this recipe. I made this in the slow cooker before (and it’s one of my family’s FAVORITE recipes!!), but would you know if I need to modify it at all for the Instant Pot? (I’m an Instant Pot rookie, so no idea if slow cooker recipes would work the same in anything other than slow cooker mode).
Thanks!
London says
Hi Meg! So so happy you have been enjoying this recipe. To make this in the Instant Pot I would make a few alterations: 1) Add 2 Tablespoons water to the sauce to ensure you have enough liquid in the IP. 2) Set the IP to the saute function and saute the flank steak in a touch of oil for about 2-3 minutes. 3) Cook your flank steak with the sauce (but NO starch!) for 5 minutes with a 10 minute NPR. 4) Add starch once done cooking! Can’t wait to hear how it turns out for you!
Jane says
Can you freeze leftovers?
London says
Absolutely, Jane! Just make sure they are securely sealed in a zip-top bag and let it thaw in the refrigerator before re-heating.
Rebecca Utter says
Can you tell me what the serving size is?
London says
Hi Rebecca! Each serving has 4 oz. of meat plus the veggies. Sorry I cannot give you an exact amount for the entire dish. I generally just eyeball 1/6th of the recipe!
Ashton says
The only thing I don’t have is the coconut aminos, would Worcestershire sauce be a good substitute? Or is it best not to substitute? I’ve never had coconut aminos, if it’s a very distinct flavor I wouldn’t want to risk changing the dish.
London says
Hi Ashton! The coconut aminos give the dish the majority of it’s flavor. If you would like to substitute, soy sauce or Tamari would be the best 🙂
Cynthia Hartwell says
What’s the purpose of the starch? Is it just to thicken up the sauce? I’m doing Whole30, but don’t feel like spending the money to get something I’m only going to use 2T of. What damage will be done by skipping that last step?
London says
Hi Cynthia! The starch is pretty important considering it does thicken up the sauce at the end. It is not whole 30, but cornstarch works, also!
Momi says
Any substitute for the dates?
Thanks London!
London says
Yes! You can either use 2 tablespoons of honey, maple syrup, or brown sugar. (The recipe will no longer be Whole30 approved, but should still taste great!)
Momof2 says
I got a late start. Can we cook on high 3 hours?
London says
Yes! You can definitely try High for 3 hours, it just might not be as tender as cooking it longer. 🙂