Teriyaki Steak Cauliflower Rice Bowl
This is a fun recipe that has a distinctly Japanese flair with none of the carbs from rice! In Japanese, anything over rice in a big bowl is called Donburi, sometimes shortened just to “don”, so this would be considered a Steak Teriyaki Don.
Instead of using soy-based soy sauce, we’ll be using a soy sauce alternative—it actually tastes amazingly close to soy sauce, so much so that you won’t even notice the switch. The teriyaki sauce is runnier due to the lack of a thickening agent (although you can use konjac flour which has negligible carbs if you want the thickness of the sauce to cling to the beef.)
Make sure you get flavorful and healthy organic grass-fed beef and organic cauliflower!
- 8 oz organic grass-fed sirloin, tenderloin, or NY strip
- 1.5 cups riced organic cauliflower
- ¼ organic onion, sliced
- 1 cup organic mixed veggies (can be carrots, string beans, broccoli, snap peas)
- 1 tablespoon organic grass-fed butter
- Salt and pepper to taste
- 1 cup organic no soy Teriyaki sauce
- 1 cup organic no soy sauce alternative
- ½ teaspoon minced organic ginger
- ½ teaspoon minced organic garlic
- 1 tablespoon organic raw honey
- ½ teaspoon konjac powder for thickening (optional)
- Combine sauce and bring to a simmer on the stovetop, set to the side.
- Steam the cauliflower rice until a tender, place in a bowl.
- Over medium heat saute onions and mixed vegetables in butter until onion is fragrant. Sear steak in a pan until the desired doneness has been reached. Season with just a little salt and pepper (sauce is salty.)
- Slice steak and place veggies and meat over cauliflower rice, drizzle teriyaki sauce on. Serve warm.