Soy-Free Beef Teriyaki Bowl
Savor the perfect balance of sweet, tangy, and savory in this Soy-Free Beef Teriyaki Bowl, a healthier twist on the classic takeout favorite. Made with tender beef sirloin marinated in coconut aminos, pineapple juice, and honey, this recipe delivers all the umami you crave without the use of soy. Fresh broccoli florets and julienned carrots add a vibrant crunch, while a simple cornstarch slurry ensures the teriyaki sauce is rich and glossy. Served over a bed of fluffy white rice and topped with green onions and sesame seeds, this dish is easy to make, gluten-free, and ready in under an hour—perfect for a weeknight dinner that doesn’t compromise on flavor or nutrition. Whether you're avoiding soy, eating gluten-free, or just love a lighter version of beef teriyaki, this recipe is sure to be a hit!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound beef sirloin
- 0.5 cup coconut aminos
- 0.25 cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 0.5 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 4 cups cooked white rice
- 2 cups broccoli florets
- 1 carrot, julienned
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Slice the beef sirloin into thin strips and set aside.
In a medium bowl, whisk together coconut aminos, pineapple juice, rice vinegar, honey, garlic powder, and ground ginger.
Add the beef strips to the marinade, cover the bowl, and let it sit in the refrigerator for at least 15 minutes (or up to 2 hours for more flavor).
In a small bowl, mix cornstarch with cold water to create a slurry and set aside.
Heat a large pan over medium-high heat and add sesame oil.
Remove the beef from the marinade, reserving the marinade for later. Add the beef to the pan and stir-fry until browned and cooked through, about 5-7 minutes.
Remove the beef from the pan and set aside on a plate.
In the same pan, add broccoli florets and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Pour the reserved marinade into the pan with the vegetables and bring it to a simmer.
Slowly stir in the cornstarch slurry, and cook until the sauce thickens, about 2 minutes.
Return the cooked beef to the pan and toss everything to coat in the sauce.
Divide the cooked rice into four bowls.
Spoon the beef and vegetable mixture over the rice in each bowl.
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4140 mg | 180% | |
| Total Carbohydrate | 280.7 g | 102% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 74.5 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2466 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
