This Low-Carb Teriyaki Beef Bowl is a sweet and savory meal, with tender beef and fresh vegetables served over rice or cauliflower rice.
We love this delicious and hearty dish that combines the rich flavors of Japan with the convenience of a one-bowl meal. The rich flavor of the teriyaki sauce brings the whole dish together and it’s packed with nutrients to fuel your day.
We make a lot of low-carb bowls because they’re so simple to make, especially for a low-carb diet. You can mix and match your protein and veggies, serve it over cauliflower rice, zucchini noodles, or your favorite low-carb noodle alternatives.
Selecting the Best Beef for Your Teriyaki Bowl
When it comes to making a flavorful Teriyaki Beef Bowl, the choice of beef is essential. Opt for a high-quality cut like ribeye, sirloin, or flank steak. These cuts are tender and full of flavor, making them perfect for the dish.
Be sure to slice your beef thinly against the grain, as this will ensure that it remains tender and easy to eat. If you prefer leaner cuts, you can use top round or eye of round steak, but make sure to tenderize and marinate them to achieve the desired tenderness. Otherwise these can be tough to chew.
Ingredients You Need
- Beef strips – Opt for a high-quality cut of beef like ribeye, sirloin, or flank steak. I would caution against using beef stew meat or a lower-quality meat because it can be difficult to chew.
- Broccoli florets – Fresh or frozen broccoli works well
- Carrot – You can cut the carrots however you like for this bowl. I go with julienned carrots because it’s easiest to eat.
- Rice or cauliflower rice – You can serve this with regular white rice, or keep the dish very low carb by using cauliflower rice instead.
- Green onions – Green onions have less carbs than regular white onions, so we use them in this recipe.
- Sesame seeds – for garnish, optional
For the Sauce
You can use a store-bought teriyaki sauce, if you want to keep things simple. There are many brands on the market that have lower sugar and less carbs, if you’re looking for that. We like to make our own sauce because we already have these things on hand and it just tastes better.
- Reduced sodium soy sauce
- Brown sugar or brown sugar substitute
- Rice vinegar
- Sesame oil
- Fresh ginger, grated
- Red pepper flakes
- Fish sauce, optional
- Garlic, minced
How to Make Low-Carb Teriyaki Beef Bowl
In a large skillet over medium heat, cook the beef strips until slightly browned, about 8 minutes. Transfer to a bowl and set aside.
Add the broccoli and carrots to the skillet and cook for 3-4 minutes. Transfer to the bowl with the beef.
Combine all of the sauce ingredients in the skillet. Cook over medium heat, whisking constantly, until the sauce is slightly thickened.
Return the beef and veggies to the pan and toss to coat. Cook for an additional 2-3 minutes, until warmed through.
Serve in a bowl over rice or cauliflower rice.
Garnish with green onions and sesame seeds.
If you find yourself with leftovers, storing them properly is crucial to maintain the dish’s taste and texture. First, allow your Teriyaki Beef Bowl to cool down to room temperature. If you’re storing the teriyaki beef and leftover rice, I suggest storing them separately so they are easier to reheat properly the next day.
Place the leftovers in airtight containers in the refrigerator and they should keep well for up to three days. You can also freeze any leftovers, which is a great way to have a quick meal in the future.
Reheating Your Teriyaki Beef Bowl
When you’re ready to enjoy your leftover Teriyaki Beef Bowl, reheating it properly is essential to bring back its original flavors and textures. To reheat, follow these steps:
- Microwave method: Place the rice in a microwave-safe container and add a splash of water. This will help to keep the rice moist as it reheats. Heat the rice for 30 seconds to one minute, or until it’s sufficiently warmed through. In a separate microwave-safe container, heat the beef and vegetables together, stirring occasionally, until heated through (about 1-2 minutes). Serve the reheated beef and vegetables over the rice and drizzle with any remaining teriyaki sauce.
- Stovetop method: In a non-stick skillet, heat a small amount of oil over medium heat. Add the beef and vegetables, stirring frequently, until heated through. While the beef and vegetables are reheating, warm the rice separately by adding a splash of water and heating it in a covered saucepan over low heat. Stir occasionally until the rice is heated through. Serve the beef and vegetables over the warmed rice and drizzle with any remaining teriyaki sauce.
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Low-Carb Teriyaki Beef Bowl
- 1 pound beef strips
- 1 cup broccoli florets
- 1 carrot sliced
- 2 cups rice or cauliflower rice
- 3 green onions sliced
- Sesame seeds for garnish
For the sauce:
- 1/4 cup reduced sodium soy sauce
- 1/4 cup brown sugar or brown sugar substitute
- 1/2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger grated
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fish sauce optional
- 2 cloves garlic minced
- In a large skillet over medium heat, cook the beef strips until slightly browned, about 8 minutes. Transfer to a bowl and set aside.
- Add the broccoli and carrots to the skillet and cook for 3-4 minutes. Transfer to the bowl with the beef.
- Combine all of the sauce ingredients in the skillet. Cook over medium heat, whisking constantly, until the sauce is slightly thickened.
- Return the beef and veggies to the pan and toss to coat. Cook for an additional 2-3 minutes, until warmed through.
- Serve in a bowl over rice or cauliflower rice.
- Garnish with green onions and sesame seeds.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.