Steak teriyaki with cauliflower “rice”

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 550 Calories/Serving

20 Minutes

Like all the best stir-fries, this comes together swiftly once the ingredients are prepped. We make it even easier by serving it over quick-cooking cauliflower rice. You read that right: we substituted traditional rice with gluten-free, finely chopped cauliflower. It cooks faster, tastes delicious, is more nutrient-dense, and it’s paleo-friendly. We call that a win-win-win-win.


  • Peeled fresh garlic
  • Fresh ginger
  • ¼ pound cremini mushrooms
  • 1 red bell pepper
  • 3 scallions
  • Teriyaki sauce base (honey - coconut aminos - coconut vinegar - sesame oil)
  • ½ teaspoon arrowroot powder
  • 1 tablespoon sambal oelek (optional)
  • ¾ pound cauliflower “rice”
  • 10 ounces top sirloin steak strips



Prep the vegetables

  • Finely chop enough garlic to measure 2 teaspoons.
  • Grate or peel and finely chop the ginger.
  • Thinly slice the mushrooms.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • In a bowl, combine the teriyaki sauce base with the arrowroot powder and as much sambal oelek as you like. Stir to blend.


Make the cauliflower "rice"

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add half the garlic and cook until fragrant, about 1 minute. Add the cauliflower "rice", season with salt, and cook, stirring occasionally, until just softened, 5 to 6 minutes. Cover partially to keep warm.
While the cauliflower cooks, make the stir-fry.


Start the stir-fry

  • Pat the steak strips dry with a paper towel; season generously with salt and pepper.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak strips and cook, stirring, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate.


Finish the stir-fry

Add 1 tablespoon oil to the pan and warm over medium-high heat until hot but not smoking. Add the ginger and the remaining garlic and cook, stirring, until fragrant, about 1 minute. Add the mushrooms and bell pepper, season with salt and pepper, and cook, stirring often, until they start to soften, 2 to 3 minutes. Stir in the teriyaki sauce and cook for 1 minute.
Return the steak to the pan and cook, stirring to coat with the sauce, until the steak is cooked through, 1 to 2 minutes. Remove the pan from the heat and stir in the scallions.



Transfer the cauliflower rice to individual plates. Top with the stir-fry and serve.

Nutrition per serving: Calories: 550, Protein: 35 g, Total Fat: 35 g, Monounsaturated Fat: 24 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 6 g, Cholesterol: 75 mg, Carbohydrates: 26 g, Fiber: 6 g, Added Sugar (Honey): 5 g, Sodium: 620 mg

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Baked shrimp with tomato, feta, orzo, and mint
Soy Free
Beef and broccoli teriyaki with jasmine rice
Gluten Free, Dairy Free