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.
Servings: 6 servings
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
- In a high-speed blender combine dates, coconut aminos, garlic, ginger, fish sauce, and sesame oil.
- Blend until completely smooth.
- 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.
- Turn Crock-Pot on Low and cook for 5-6 hours.
- During the last hour of cooking add the bell peppers and onion. Continue cooking for the last hour on low.
- 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.
- Serve teriyaki beef over cauliflower rice and enjoy!
Nutrition
Calories: 275kcal | Carbohydrates: 26g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 776mg | Potassium: 619mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1260IU | Vitamin C: 53.6mg | Calcium: 49mg | Iron: 2.2mg