Pan method — brings the teriyaki glaze back to life and gives the beef that caramelized edge, just like fresh off the grill.
Grilled Teriyaki Beef with Sautéed Veggies & Potato Salad
Meal credits 1
Keto/Paleo Option Available
Tender grilled beef glazed in a house-made teriyaki sauce, paired with seasoned sautéed veggies and creamy island-style potato salad. A sweet-savory plate that hits all the right notes of comfort and flavor.
Ingredients
Farm raised beef, coconut aminos, ginger grated, garlic chopped, tapioca flour, organic honey, green onions, sweet potatoes, celery, avocado mayo, carrots, parsley, organic greek yogurt, potato, veggies & seasoning.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 408 | 272/402 |
| Fat | Grams | 14 | 11/11 |
| Carb | Grams | 35 | 8/26 |
| Protein | Grams | 34 | 31/32 |
Heating Instructions
Garnish with green onions or sesame seeds. For extra flavor, drizzle a touch of shoyu or add a sprinkle of furikake over the potato salad for that local twist.
Remove the potato salad first. Heat beef and veggies 2½–3½ minutes on medium-high, covered or vented. Stir halfway for even heating. Add potato salad cold or room-temp before eating.
Remove potato salad. Preheat to 370 °F. Heat beef and veggies 5–6 minutes until sizzling. Let rest 1 minute. Serve with chilled potato salad on the side.
Remove potato salad. Preheat to 375 °F. Place beef and veggies in an oven-safe dish, cover with foil, heat 12–14 minutes until hot. Serve with cold potato salad.
Remove potato salad. Heat 1 tsp oil on medium. Add beef and veggies, sauté 3–4 minutes, stirring often. Plate with cold potato salad for contrast.