Does a big bowl of beef strips, cauliflower rice and colourful vegetables smothered in copious amounts of paleo approved teriyaki sauce count as a salad? Of course it does! Dig in and enjoy the sweet, sticky asian flavours that marry together so well in this lunchtime favourite.
Teriyaki Beef Salad
A vibrant and flavourful salad featuring grass-fed beef strips, cauliflower rice, and colourful vegetables, all smothered in a paleo-approved teriyaki sauce. This lunchtime favourite combines sweet, sticky Asian flavours for a delightful meal.
Servings: 4 Serves
Calories: 350kcal
Cost: $30
Equipment
- Saucepan
- Food processor
- Large frying pan
- Large salad bowl
Ingredients
For the Salad:
- 400 g grass-fed beef strips
- 1 cauliflower leaves removed
- 1 red capsicum bell pepper, deseeded and chopped into wedges
- 1 yellow capsicum bell pepper, deseeded and chopped into wedges
- 2-3 carrots grated
- 2-3 spring onions finely chopped
For the Sauce:
- 2 tbsp date paste or ¼ cup raw honey
- 1/2 cup coconut aminos
- ¼ cup rice wine vinegar
- 1 clove garlic crushed
- 1 tbsp fresh minced ginger
- Pinch of black pepper
Instructions
- Prepare the Sauce: Combine all the sauce ingredients in a saucepan over low heat. Allow to simmer gently for around 10 minutes, stirring regularly, until the mixture thickens slightly and bubbles. Taste and adjust with more date paste or coconut aminos depending on your preference. Set aside.
- Make the Cauliflower Rice: Blitz the cauliflower florets in a food processor to make cauliflower rice. Transfer to a large salad bowl, along with the red capsicum, yellow capsicum, grated carrots, and spring onions. Stir well to combine.
- Cook the Beef: Heat a little olive oil in a large frying pan over high heat. Flash fry the beef strips for a minute on each side for medium doneness. You may need to do this in batches, depending on the size of your pan.
- Combine and Serve: Add the beef to the salad bowl, then drizzle over the teriyaki sauce. Serve immediately.
Notes
- Adjust the sweetness and saltiness of the sauce to your taste by adding more date paste or coconut aminos.
- For a more intense flavour, marinate the beef strips in some of the teriyaki sauce for 30 minutes before cooking.
- This salad is best served fresh but can be stored in the refrigerator for up to a day.
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I made the Teriyaki Beef Salad last night and it was a huge hit with my family! The beef strips were perfectly tender, and the combination of cauliflower rice and colourful veggies made it feel so fresh and satisfying. The homemade teriyaki sauce is a game-changer – so much better than store-bought! I loved how quick and easy it was to put together. This will definitely be a regular in our meal rotation.