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
Nutrition Facts
Teriyaki Steak and Cauliflower Rice Bowl
Amount Per Serving
Calories 484Calories from Fat 208
% Daily Value*
Fat 23.1g36%
Saturated Fat 5.7g36%
Trans Fat 0g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.7g
Cholesterol 85.4mg28%
Sodium 890.5mg39%
Potassium 619.9mg18%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 16.3g18%
Protein 47g94%
Vitamin A 103.7IU2%
Vitamin C 299.7mg363%
Calcium 36.5mg4%
Iron 27.5mg153%
* Percent Daily Values are based on a 2000 calorie diet.