These healthy teriyaki beef bowls are quick, flavorful, and a foolproof dinnertime win! Lean ground beef, crisp-tender bell peppers, and green onions are tossed in a glossy, savory-sweet homemade teriyaki sauce that tastes better than anything store-bought. Add a scoop of cauliflower rice and you've got a protein-packed, veggie-loaded meal that’s bursting with Asian-inspired flavors and ready in under 30 minutes.
I'm always looking for healthy and creative dinner recipes that incorporate ground beef and this one checks all the boxes: it's easy, quick, and fuss-free!
You'll make a quick teriyaki sauce that is sugar-free, low glycemic, and boldly-flavored. The sauce is so easy and versatile, and takes just minutes to make.
why this recipe works
It’s not just quick and flavorful—it’s smart. Here’s why this teriyaki beef bowl recipe deserves a regular spot in your dinner rotation:
- The entire meal comes together in about 30 minutes using real, whole-food ingredients.
- Skip the store-bought teriyaki sauce loaded with additives and get a low-glycemic, balanced flavor you can control.
- Using lean ground beef keeps it hearty and satisfying without being greasy.
- Swap in your favorite ground meats or veggies—whatever’s in the fridge works.
- Aside from the cauliflower rice, everything cooks up in a large skillet for minimal cleanup.
- Adjust the sweetness level or throw in red pepper flakes for a little kick—your kitchen, your rules.
the ingredients
This recipe is easily customizable with whatever ground meats and veggies you have in the fridge.
Ground chicken or ground turkey work great, and you can throw in extras like snow peas, snap peas, or even edamame beans.
I've used them while meal prepping for the week or feeding my family on busy nights. These easy teriyaki beef bowls are a delicious, low-glycemic option that checks all the boxes.
Here are the main ingredients you'll need:
- Lean Ground Beef (85/15 or leaner): A great source of protein that browns beautifully in a hot skillet and soaks up the teriyaki sauce perfectly.
- Tamari: This forms the base of the teriyaki sauce mixture. Choose low sodium soy sauce if you're a bit sensitive to salt.
- Monkfruit Sweetener with Allulose: A low-glycemic substitute for brown sugar, giving the sauce its sweetness without the spike. Monkfruit sweetener with allulose also dissolves just like sugar, and has a great, clean taste.
- Arrowroot Powder: A clean, gluten and grain-free thickener for sauces that creates that glossy finish we all want in good teriyaki recipes.
- Green Onions & Red Bell Pepper: They add crunch, flavor, and color. Feel free to use red, yellow, or orange bell peppers.
- Cauliflower Rice: A lighter, low-carb and keto-friendly alternative to jasmine rice or brown rice, perfect for soaking up the extra sauce.
the method
Here's a look at the step-by-step instructions but be sure to scroll to the bottom of the page to view the printable recipe card with all of the details.
In a medium saucepan, combine the sauce ingredients and heat on medium heat for about 5-8 minutes or until it gently simmers. Stir in the honey or liquid allulose, then whisk in the arrowroot powder.
In a large skillet, cook the ground beef, onion powder, garlic powder and black pepper until half browned, then add in bell pepper and the white/light green parts of the green onions. Cook for another 4-5 minutes then stir in the remaining dark green parts of the green onions.
Pour about ⅓ to ½ cup of the teriyaki sauce into the pan. Cover and keep warm while you cook the cauliflower rice in a separate skillet.
Serve the ground beef mixture on the cauliflower rice with spoonfuls of extra teriyaki sauce. Garnish with fresh cilantro, sesame seeds, and chili crisp, if desired.
substitutions & tips
- Not a fan of beef? Use ground turkey, chicken, pork, or even lamb. They're all fantastic in these rice bowls.
- Add any veggie you love—broccoli florets, asparagus, spinach, or cabbage all work. Toss sturdier veggies in with the bell peppers, and delicate ones near the end.
- No monkfruit? Use honey, liquid allulose, or a keto-friendly maple syrup to keep that sticky-sweet balance.
- Be sure to whisk the arrowroot slurry well before adding to the pan and simmer just 1-3 more minutes until thickened.
- Store leftovers in an airtight container for up to 4 days. Reheat gently in a large skillet or large wok over medium-high heat.
garnishes & serving suggestions
Don’t skip these! A sprinkle of sesame seeds, a spoonful of chili crisp, or a handful of chopped cilantro adds a finishing touch that takes these beef teriyaki bowls to the next level.
For a bit of heat, add red pepper flakes to the pan during cooking or sprinkle them on right before serving.
When it comes to sides, these easy teriyaki beef bowls are super versatile. I usually go with cauliflower rice when I want to keep things low-carb, but I also like lupini rice for extra protein.
And on days when I need to use up whatever greens are left in the fridge, I’ll toss the beef over a quick stir-fry of bok choy or throw it on top of some veggie noodles. It all soaks up that homemade teriyaki sauce perfectly.
storage
You're in luck, these teriyaki beef bowls store like a dream. Just let everything cool down, then transfer the beef and cauliflower rice into an airtight container. They’ll stay fresh in the fridge for up to 4 days, making them perfect for meal prep lunches or no-fuss dinners.
To reheat, toss the mixture in a large skillet over medium-high heat until it's warmed through, or use the microwave as a last resort.
Pro tip: If the sauce thickens too much in the fridge, add a splash of water or tamari while reheating to loosen things up.
you might also love
Looking for other healthy bowl options? This burger bowl with mushrooms and truffle sauce is delicious.
A savory cottage cheese bowl is a simple and easy option for lunch or dinner.
This garlic chicken and steak stir fry is another Asian-inspired dish that's quick and packed with protein!
Healthy Teriyaki Beef Bowls (Low Carb, Gluten Free)
These teriyaki beef bowls are quick and healthy! Ground beef, savory veggies, and a sweet, sugar-free teriyaki sauce is served over tender cauliflower rice for a delicious, low-glycemic and high-protein meal.
Ingredients
For the teriyaki sauce
- ½ cup tamari
- ¼ cup granulated monkfruit with allulose
- ½ cup water, divided
- 2 teaspoons minced garlic (3-4 cloves)
- ½ teaspoon ground ginger (or 1 teaspoon freshly grated ginger)
- 1 teaspoon sesame oil
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey, liquid allulose, or a keto-friendly honey/maple syrup
- 1 teaspoon arrowroot powder
For the beef bowls
- 2 tablespoons avocado oil or extra-virgin olive oil, divided
- 1-½ pounds grass-fed ground beef, 85/15 or leaner
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 5-6 large green onions, chopped (white/light green parts separated from dark green)
- 1 red, yellow or orange bell pepper, rough chop
- 16 ounces frozen riced cauliflower (or riced broccoli)
- ½ teaspoon fine sea salt
- 1 tablespoon salted butter (optional)
- Cilantro and sesame seeds, optional garnishes
- Chili crisp, optional garnish
Instructions
- In a medium saucepan, add the tamari, monkfruit sweetener, ¼ cup water (reserve the other ¼ cup for later), garlic, ground ginger, sesame oil and apple cider vinegar. Heat on medium heat for about 5-8 minutes or until it gently simmers. Stir in the honey or liquid allulose.
- Make a slurry by whisking together the remaining ¼ cup of water and the arrowroot powder. Pour it into the sauce mixture and heat for 1-3 more minutes or until the sauce thickens slightly. Remove from heat. It will thicken a bit more as it cools.
- In a large skillet, add 1 tablespoon of oil and heat over medium-high. Add the ground beef, onion powder, garlic powder and black pepper. Cook until half browned, then add in the white/light green parts of the chopped green onions and the chopped bell pepper. Cook for another 4-5 minutes or until the meat is browned and the bell pepper is crisp-tender. Spoon out any excess grease and discard. Stir in the remaining dark green parts of the scallions/green onions.
- Pour about ⅓ to ½ cup of the teriyaki sauce into the pan. Cover and keep warm while you prepare the cauliflower rice.
- Heat a separate large skillet over medium-high and add the other 1 tablespoon of oil. Add the frozen riced cauliflower and cook for 5 minutes or until it has mostly defrosted. Add the salt and pat of butter, then continue cooking for another 3-5 minutes or until most of the moisture has cooked out. Add more salt, if needed.
- Serve the ground beef mixture on the cauliflower rice with spoonfuls of extra teriyaki sauce. Garnish with fresh cilantro, sesame seeds, and chili crisp, if desired.
Notes
- You can substitute the ground meat for your own favorite– ground lamb, ground chicken, ground pork or ground turkey all work great!
- You can add in other veggies like broccoli florets or asparagus– mix them in when you add in the bell pepper. Leafy greens like cabbage or spinach should be added during the last 1-2 minutes of cook time.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 443Total Fat: 30gSaturated Fat: 1gTrans Fat: 0gSodium: 1740mgCarbohydrates: 15gNet Carbohydrates: 11gFiber: 4gSugar: 5gProtein: 32g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!