Teriyaki Steak and Cauliflower Rice Bowls
Teriyaki Steak and Cauliflower Rice Bowls, a healthy spin on a favorite take-out dish! Everyone loves take-out, but by making this recipe at home you reduce the sodium, and the sugar by more than half.
Ingredients to make Teriyaki Steak and Cauliflower Rice Bowls:
- ½ tsp Sea Salt
- 16 oz Beef Chuck Steak
- ½ tbsp Extra Virgin Olive Oil
- 3 cups Cauliflower Rice 1 frozen bag, (about 340 grams)
- 1 head Broccoli cut into florets, (about 180 grams)
- ½ Red Bell Pepper diced, (about 120 grams)
- ½ Orange Bell Pepper diced, (about 120 grams)
- 1 Jalapeno diced, (about 15 grams)
- ½ Yellow Onion diced, (about 125 grams)
- 4 tbsp Teriyaki Sauce
- 1/8 tsp Black Pepper
- 1/8 tsp Garlic Powder
Instructions:
- Start by seasoning both sides of the steak with the salt and allow to rest at room temperature for about 10 minutes.
- While the steak is resting, cut your broccoli, and dice your peppers and onions.
- Heat a large stovetop pan with lid, to medium-high heat. Once the pan is hot, add the oil to the pan, then add the steak to the pan. Leave the steak on that side cooking for about 5 minutes. The steak will begin to turn a nice golden brown color and a little crisp on the outside.
- Once the steak has cooked for about 5 minutes, flip it to the other side and cook for another 3-5 minutes. You want the steak cooked to medium-rare. Therefore, the cooking time on the steak does depend on the thickness of the steak. These times are based on a 16-ounce, ½-inch thick cut of beef.
- Once the steak is done, remove it from the pan and wrap the steak in tin foil to rest while you cook the remaining ingredients.
- Using the same pan the steak was cooked in, turn the heat down to medium-low, add the frozen cauliflower rice, broccoli, peppers, and onion to the pan. Cover with the lid and cook for 8 minutes. Lifting the lid to stir every 2 minutes.
- After 8 minutes remove the lid and add the teriyaki sauce to the pan. Stir everything until well combined then season with a little pepper and garlic powder.
- Now slice your steak into bite-sized pieces and add to the pan and give everything one last toss. Serve and enjoy!
Teriyaki Steak and Cauliflower Rice Bowl
Ingredients
- ½ tsp Sea Salt
- 16 oz Beef Chuck Steak
- ½ tbsp Extra Virgin Olive Oil
- 3 cups Cauliflower Rice 1 frozen bag, (about 340 grams)
- 1 head Broccoli cut into florettes, (about 180 grams)
- ½ Red Bell Pepper diced, (about 120 grams)
- ½ Orange Bell Pepper diced, (about 120 grams)
- 1 Jalapeno diced, (about 15 grams)
- ½ Yellow Onion diced, (about 125 grams)
- 4 tbsp Teriyaki Sauce
- ? tsp Black Pepper
- ? tsp Garlic Powder
Instructions
- Start by seasoning both sides of the steak with the salt and allow to rest at room temperature for about 10 minutes.
- While the steak is resting, cut your broccoli, and dice your peppers and onions.
- Heat a large stovetop pan with lid, to medium-high heat. Once the pan is hot, add the oil to the pan, then add the steak to the pan. Leave the steak on that side cooking for about 5 minutes. The steak will begin to turn a nice golden brown color and a little crisp on the outside.
- Once the steak has cooked for about 5 minutes, flip it to the other side and cook for another 3-5 minutes. You want the steak cooked to medium-rare. Therefore, the cooking time on the steak does depend on the thickness of the steak. These times are based on a 16 ounce, ½ inch thick cut of beef.
- Once the steak is done, remove it from the pan and wrap the steak in tin foil to rest while you cook the remaining ingredients.
- Using the same pan the steak was cooked in, turn the heat down to medium-low, add the frozen cauliflower rice, broccoli, peppers, and onion to the pan. Cover with the lid and cook for 8 minutes. Lifting the lid to stir every 2 minutes.
- After 8 minutes remove the lid and add the teriyaki sauce to the pan. Stir everything until well combined then season with a little pepper and garlic powder.
- Now slice your steak into bite-sized pieces and add to the pan and give everything one last toss. Serve and enjoy!
Macro Nutrition
Teriyaki Steak and Cauliflower Rice Bowl, a healthy spin on a favorite take-out dish! Everyone loves take-out, but by making this recipe at home you reduce the sodium, and the sugar by more than half.
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macro goals.
Fat:
The fat in this recipe comes from the steak and the oil the steak is cooked in. If you wanted to increase the fat in this recipe you could choose a fattier steak. However, if you are looking to decrease the fat in this recipe you would need to use a leaner cut of steak, or replace the steak with chicken breast.
Carbohydrates:
The carbs in this recipe comes mainly from veggies and cauliflower rice. The easiest way to adjust the carbs would be to increase or decrease the amount of veggies used.
Protein:
The protein in this recipe comes from the steak. The steak also has fat, therefore if you adjust the amount of steak used you will be adjusting both the protein and the fat. So pay close attention to your measurements and tracking when making adjustments to reach your macro goals.
Meal Prep
Yes. This is a great recipe for meal prep. However, if meal prepping you will want to slightly undercook the steak. Otherwise, when you go to reheat this recipe your steak will be overcooked and become a little chewy. Still delicious though. In the fridge, this recipe will last about 5 days.
Freezer Friendly:
Yes, this is a good freezer-friendly recipe. When reheating I recommend allowing to defrost overnight in the fridge. Then reheat in either the microwave or on the stovetop. On the stove will provide the best results. But either will work just fine.