Teriyaki Steak Bowls
You usually don’t think of teriyaki and fried rice blending well together in one dish…until this! Fried rice is typically loaded with sodium, oils and tons of spices which can easily add hundreds of calories. These teriyaki steak bowls are a hearty, healthier version of traditional fried rice that doesn’t compromise flavor or taste.. Lean strips of marinated steak, brown rice and a mixed blend of vegetables makes this a protein and fiber-packed meal.. This is also a great recipe to use for meal prep, just adjust the servings as needed to fit your personal nutrition/dietary needs! Lighten things up even more by substituting the beef for chopped chicken breast or shrimp! Give these teriyaki steak bowls and try and let me know what you think!
- 1 lb. sirloin, or lean beef of choice
- 3 TBSP. teriyaki sauce (World Harbors is a great low sodium brand!)
- 1 C brown rice, uncooked
- 2 eggs
- 1-10-oz. bag of frozen mixed veggie mix (carrots, peas)
- Braggs Liquid Aminos or low sodium soy sauce, to taste
- Ground ginger, to taste
- Optional toppings: Sesame seed, sliced green onion
1. Cook your rice in a rice cooker according to package instructions (hello time saver!)
2. In a skillet, cook your meat on a medium heat & sauté with teriyaki sauce until it’s cooked all the way through.
3. In a separate lightly greased skillet, saute your frozen veggies until they have thawed completely. Add the eggs and scramble.
4. Combine cooked rice, eggs and veggies in one large skillet. Cook everything together for only an additional minute or two. Add liquid aminos or soy sauce and ground ginger to taste.
5. Serve the cooked meat on top of the rice & garnish with sesame seed or green onion.
Macros per serving: 19g fat | 47g carbs (5g sugar) | 40g protein