Sugar-Free Beef Teriyaki Bowl
Indulge guilt-free with this Sugar-Free Beef Teriyaki Bowl, a flavorful low-carb twist on a classic favorite. Tender strips of marinated beef sirloin are stir-fried with vibrant red bell peppers, crisp broccoli florets, and sweet, matchstick-cut carrots, all coated in a rich, homemade sugar-free teriyaki sauce infused with garlic, ginger, and stevia. Served over fluffy cauliflower rice instead of traditional grains, this dish is perfect for those seeking a healthier alternative without sacrificing bold Asian-inspired flavors. Finished with a sprinkle of sesame seeds and fresh green onions for added crunch and aroma, it’s a quick, satisfying, and wholesome weeknight dinner option that comes together in just 35 minutes. Ideal for low-carb, keto, or sugar-conscious diets, this recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 500 grams Beef sirloin steak
- 120 ml Soy sauce
- 60 ml Rice vinegar
- 2 teaspoons Ginger
- 3 cloves Garlic
- 2 teaspoons Stevia
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 medium Red bell pepper
- 250 grams Broccoli florets
- 1 large Carrot
- 1 tablespoon Sesame oil
- 500 grams Cauliflower rice
- 2 tablespoons Sesame seeds
- 2 stalks Green onions
Instructions
Thinly slice the beef sirloin steak into bite-sized strips.
Peel and mince the garlic cloves. Peel and grate the ginger.
In a medium bowl, combine the soy sauce, rice vinegar, minced garlic, grated ginger, and stevia. Stir to create the teriyaki marinade.
Add the beef strips to the bowl with the marinade. Stir well, cover, and refrigerate for at least 15 minutes to marinate.
While the beef is marinating, slice the red bell pepper into thin strips. Cut the broccoli into small florets. Peel the carrot and slice it into thin matchsticks.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Heat the sesame oil in a large pan over medium-high heat. Add the marinated beef strips, reserving the marinade, and cook for about 5-6 minutes until browned and just cooked through. Remove the beef from the pan and set aside.
In the same pan, add the red bell pepper, broccoli florets, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Pour the reserved marinade into the pan with the vegetables. Stir in the cornstarch slurry and cook until the sauce thickens slightly, about 2-3 minutes.
Return the beef to the pan and toss everything to combine, ensuring the beef and vegetables are well coated with the sauce.
In a separate pan, heat a drizzle of sesame oil over medium heat and add the cauliflower rice. Cook for 3-4 minutes until heated through.
Divide the cauliflower rice among four bowls. Top with the beef and vegetable mixture.
Garnish each bowl with sesame seeds and chopped green onions. Serve immediately.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 23.0 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3683 mg | 78% | |
*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.
