20-Minute Teriyaki Steak is remarkably simple and quick to prepare! Recipes like this make weeknight eating a breeze!

20-Minute Teriyaki Steak - a quick and easy recipe for teriyaki steak that is soy-free, refined sugar-free, and paleo-friendly

When you a.) crave takeout but prefer to whip up something cleaner, b.) need something HUGE on flavor to really get your appetite going, or c.) love all things steak or stir fry forever and always, this quick and easy 20-Minute Teriyaki Steak is for you!

You can either whip up a homemade Paleo Teriyaki Sauce for this recipe, use store-bought, or just go with straight coconut aminos. All options are glorious!

With so little cook time and so much flavor, I know this super easy skillet recipe will be a new staple for me. It’s simple, it’s sweet, savory, satisfying…it puts a smile on my face.

I eat teriyaki steak with steamed brown rice and sautéed vegetables, but you can choose your side dishes according to your own nutritional needs.

Let’s dive in!

Ingredients for Teriyaki Steak:

Avocado Oil: Used for stir frying the steak and vegetables, avocado oil has both a neutral flavor and a high smoke point, making it ideal for stir frying.

Steak: I use boneless ribeye for teriyaki steak because it is both fatty and tender, which (for me) means the most delicious teriyaki. You can go with your favorite type of steak here! If you’re using a cut of meat that is notorious for being tougher, marinate it in the teriyaki sauce for 2 to 24 hours prior to cooking.

The recipe calls for 2 pounds of boneless ribeye steak, but you can scale it up or down according to how much you want to end up with. I often make this with an 8-ounce steak and a couple tablespoons of coconut aminos if I don’t want leftovers.

Red Onion: The combination of steak and onion is otherworldly in any application, and the same can be said for this teriyaki beef recipe! Onion levels up the flavor one hundred fold. Plus, the teriyaki sauce gives it an amazing caramelized coating, making it even better! If you prefer yellow or white onion, do it!

Red Bell Pepper: We do it for the flavor! Bell pepper adds a mild vibrancy to the meal. It helps break up the otherwise very sweet and fatty dish.

Garlic: Just like onion, garlic adds tremendous wow factor to any dish!

Paleo Teriyaki Sauce: I use my homemade Paleo Teriyaki Sauce or store-bought paleo-friendly teriyaki sauce, or even just straight coconut aminos for this recipe. There are plenty of sauce options here, as you can go with your favorite homemade or store-bought and/or can whip up a different sauce. Sesame Ginger? Get it!

How to Make Teriyaki Steak:

Add the oil to a large skillet and heat to medium-high. Allow the skillet to heat up for a few minutes, until the oil is noticeably runnier.

Add the sliced steak and move it into a single layer as best you can to allow it to get a good sear. Let it cook, undisturbed for 3 minutes before stirring and allowing it to cook another 2 to 3 minutes undisturbed, until the steak is nice and golden-brown. Keep stirring and cooking until the steak appears somewhat springy and much of the liquid has burned off.

Add the onion, bell pepper and garlic and stir well. Again, allow the mixture to sit undisturbed for a few minutes to get a golden-brown crust on the veggies.

Stir in the teriyaki sauce and continue cooking until everything is well-coated and the sauce has reduced down to more of a glaze.

Serve with your favorite side (I go with steamed brown rice) and enjoy!

If you’re looking for fun side dish suggestions, I always love Kimchi Fried Rice, Basil Fried Rice, Pineapple Fried Rice, or Jalapeno Ginger Cauliflower Rice.

More Delicious Beef Recipes:

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If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!