Go Back
Homemade Teriyaki Beef & Broccoli with Cauliflower Rice recipe photo
Print Recipe Save it for later

Teriyaki Beef & Broccoli with Cauliflower Rice

This Teriyaki Beef & Broccoli with Cauliflower Rice is quick, flavorful, and wholesome! Tender beef, crisp broccoli, and fluffy cauliflower rice tossed in a luscious homemade teriyaki sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Gluten-Free, Healthy, Low-Carb, Quick
Servings: 4 servings

Ingredients

  • 1 lb beef sirloin thinly sliced
  • 2 cups broccoli florets fresh and crisp
  • 1 cup cauliflower riced
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp grated ginger
  • 2 cloves garlic minced
  • 1 tbsp sesame oil toasted
  • 2 green onions sliced
  • 1 tsp sesame seeds
  • salt and pepper to taste
  • 1 tbsp olive oil for sautéing

Instructions

Prep the Cauliflower Rice

  • If you’re starting with a whole cauliflower, break it into florets and pulse in a food processor until it resembles rice grains. Alternatively, grate it with a box grater. Set aside the 1 cup of riced cauliflower.

Make the Teriyaki Sauce

  • In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon grated ginger, and 2 minced garlic cloves until well combined. This sauce will coat the beef and vegetables with sweet and savory goodness.

Cook the Beef

  • Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef sirloin, seasoning lightly with salt and pepper. Sear the beef for 2-3 minutes until browned but not fully cooked through. Remove the beef from the pan and set aside to rest.

Stir-Fry the Broccoli

  • In the same skillet, add the broccoli florets and stir-fry for 3-4 minutes until they turn bright green and become tender-crisp. If needed, splash a tablespoon of water and cover the pan briefly to steam the broccoli.

Add the Cauliflower Rice

  • Push the broccoli to the side of the skillet and add the riced cauliflower. Cook for 3-4 minutes, stirring frequently so it softens but maintains a little bite. Season lightly with salt and pepper.

Combine and Coat with Sauce

  • Return the beef to the skillet with the broccoli and cauliflower rice. Pour the teriyaki sauce over everything and toss to combine thoroughly. Cook for another 2 minutes until the beef is cooked through and everything is glazed in the sauce.

Finish with Sesame and Green Onions

  • Turn off the heat and drizzle 1 tablespoon of sesame oil over the dish. Sprinkle with sliced green onions and 1 teaspoon sesame seeds for that perfect nutty crunch and fresh bite. Serve immediately.

Equipment

  • Sharp Chef’s Knife
  • Cutting Board
  • Large Skillet or Wok
  • Grater or microplane
  • Spatula or Wooden Spoon
  • Small Bowl
  • Food processor or box grater (optional)

Notes

  • Marinate the beef in half of the teriyaki sauce for 15-30 minutes to enhance tenderness and flavor.
  • Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
  • Leftovers keep well in the fridge for up to 3 days and can be frozen for up to 2 months.