Skillet Beef Teriyaki (Whole30)

Here is an easy dinner to make mid-week when you need to get over the cooking hump. This beef teriyaki recipe is Whole30 compliant. To add variety, you can replace the beef with chicken and serve the dish twice in one month.

What makes this recipe whole30 compliant? I use freshly squeezed orange juice to sweeten the sauce. The rice vinegar, combined with the orange juice gives this dish a hint of sweet and sour flavor.

Even if you aren’t doing the Whole30, this main dish fits into any healthy eating meal plan. All of the ingredients are soy, sugar, and dairy-free.

I like to make the sauce on the weekend and refrigerate it until I am ready to use it during the week.

If I have the time, I double the sauce and freeze the extra batch for a busy day.

I appreciate what Ina Garten says about cooking, “I think it is very important to give recipes your own style.” She encourages readers of her recipe books to “use the margin to make our own notes.”

Ina also advises amateur cooks to be a little “adventurous” with recipes.

Skillet Beef Teriyaki is versatile enough to allow for experimentation, so have fun in the kitchen.

Beef Teriyaki (Whole30)

Serves 4-6


Skillet Chicken Teriyaki and Vegetables

10 minPrep Time

20 minCook Time

30 minTotal Time


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  • 1 flank steak, trimmed
  • 3 Tablespoons of sesame oil
  • 1/2 cup clean Teriyaki sauce
  • 1/2 cup of water
  • 1/2 cup of Coconut Aminos
  • 1 Tablespoons of rice vinegar
  • 2 Tablespoons of arrowroot
  • 1 orange, juiced
  • 2 teaspoons of tomato paste
  • 1 inch ginger root, peeled and grated
  • 1 teaspoons minced garlic
  • 3 carrots peeled and sliced in 1/8 inch thickness
  • 8 ounces of snow peas
  • 8 ounces of sugar snap peas
  • Optional garnish: 1 teaspoon of black sesame seeds, white sesame seeds or 1 Tablespoon of fresh, chopped cilantro


  1. Whisk teriyaki sauce,water,coconut aminos, ginger,orange juice,tomato paste, garlic,rice vinegar, and arrowroot in a medium bowl.
  2. Set Aside.
  3. Pat beef dry with paper towels or cotton towel. Season with sea salt and ground pepper.
  4. Add 2 Tablespoons sesame oil to a 12-inch cast-iron skillet. Cook steak until browned. Transfer cooked meat to a large plate and cover.
  5. Add the other Tablespoon of sesame oil to empty skillet. Now, add your carrots, snow peas, and sugar snap peas (or see Notes section below for additional vegetables). Cook until lightly browned but still crisp.Transer vegetables to platter.
  6. Add teriyaki mixture to now empty skillet with any accumulated meat juice. Simmer mixture and gently scrape the pan of any meat substance. Simmer until thickened, approximately 3-minutes.
  7. Add meat and vegetables back into pan and stir to coat meat and vegetables.
  8. Add garnish and serve.


You can pair this dish with riced cauliflower. Other vegetables that go well with this dish: sliced red peppers and/or broccoli florets.

Also, alternate using chicken instead of beef. For a chicken dish, use 2 pounds of chicken cut into bite-size pieces.



219 cal


7 g


29 g


7 g
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Chicken Teriyaki

Switch the beef for chicken. Dark meat works well with this recipe.



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