Can I use regular soy sauce instead of coconut aminos?

Absolutely. Soy sauce works perfectly, but keep in mind it’s saltier, so start with a little less and taste before adding more.

Is there a substitute for lite pancake syrup?

Yes! Maple syrup or honey are both great alternatives. The slight sweetness helps make that teriyaki glaze taste just right, so don’t skip it.

Can I make this recipe vegetarian?

Definitely. Swap the ground beef for firm tofu, crumbled tempeh, or meatless crumbles. The sauce and veggies work beautifully with all kinds of protein.

How do I keep the vegetables crisp and colorful?

Cook them just until they’re barely tender; don’t let them go limp. Cutting veggies into uniform, bite-sized pieces ensures even cooking, too.

Teriyaki Beef Bowls Recipe

Name: Teriyaki Beef Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1 lb lean ground beef (96/4); 1 red bell pepper, thinly sliced; 2 cups broccoli florets, chopped; 1/2 cup shredded carrots; 1 garlic clove, minced; 1/3 cup coconut aminos (100g); 1 tsp toasted sesame oil; 1 Tbsp lite pancake syrup; 1/2 tsp garlic powder; 1/4 tsp ground ginger; 10 oz frozen cauliflower rice; 1 pouch (8.5 oz) Uncle Ben’s Ready Rice Jasmine; 2 Tbsp coconut aminos; 2 green onions, chopped; Red pepper flakes, to taste

Description

These Teriyaki Beef Bowls are a healthy and flavorful dinner option featuring lean ground beef, crisp vegetables, and a homemade teriyaki sauce, all served over a balanced cauliflower-jasmine rice blend. Quick to prepare and perfect for meal prep or weeknight dinners, this dish brings together delicious Asian-inspired flavors with a nutritious, filling base.

Ingredients

Units Scale

Main Ingredients

1 lb lean ground beef (96/4)
1 red bell pepper, thinly sliced
2 cups broccoli florets, chopped
1/2 cup shredded carrots
1 garlic clove, minced

Teriyaki Sauce

1/3 cup coconut aminos (100g)
1 tsp toasted sesame oil
1 Tbsp lite pancake syrup
1/2 tsp garlic powder
1/4 tsp ground ginger

Rice Blend

10 oz frozen cauliflower rice
1 pouch (8.5 oz) Uncle Ben’s Ready Rice Jasmine
2 Tbsp coconut aminos
2 green onions, chopped
Red pepper flakes, to taste

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Instructions

Prepare the Vegetables – Wash and chop the broccoli florets, thinly slice the red bell pepper, shred the carrots, and mince the garlic. Set aside for cooking.
Cook the Ground Beef – In a large skillet over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a spatula as it cooks. Drain excess fat if necessary.
Sauté the Vegetables – Add the garlic, peppers, broccoli, and carrots to the skillet with the ground beef. Cook for about 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
Make the Teriyaki Sauce – In a small bowl, whisk together coconut aminos, toasted sesame oil, lite pancake syrup, garlic powder, and ground ginger. Pour this sauce over the cooked beef and vegetables. Stir well to coat everything evenly. Let it simmer for 2-3 minutes to allow the flavors to meld.
Prepare the Rice Blend – Microwave the pouch of jasmine rice according to the package instructions. Meanwhile, in a separate pan or the microwave, cook the frozen cauliflower rice until tender. Combine both rices with 2 Tbsp coconut aminos and chopped green onions. Toss well.
Assemble the Bowls – Divide the rice blend among serving bowls. Top each with the teriyaki beef and vegetable mixture. Sprinkle with red pepper flakes to taste and garnish with extra green onions if desired. Serve hot.

Notes

Feel free to substitute ground turkey or chicken for beef to make it lighter.
Use low-sodium soy sauce instead of coconut aminos if preferred (not gluten free).
Add more vegetables such as snap peas, mushrooms, or baby corn for additional texture.
For meal prep, store in airtight containers in the refrigerator for up to 4 days.
Pancake syrup can be subbed with honey or maple syrup for different sweetness.

Nutrition

Serving Size: 1 bowl
Calories: 340
Sugar: 7g
Sodium: 510mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 29g
Cholesterol: 68mg