Teriyaki Beef Rice Bowl

Filled with fresh vegetables and lean protein like flank steak, this flavorful rice bowl will satisfy the whole family.

This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

Recipe by Jen Haugen, RDN, LD


    • 3 cups thinly sliced Napa Cabbage
    • 1 red bell pepper, thinly sliced (1 cup)
    • ½ large onion, thinly sliced (3/4 cup)
    • 2 cups fresh broccoli florets
    • 1 pound flank steak, thinly sliced against the grain
    • 1 tablespoon canola oil (15 milliliters)
    • 4 tablespoons lower sodium teriyaki sauce
    • 2 tablespoons pineapple juice
    • 2 packages (8.8 ounces each) Uncle Ben’s Ready Rice Whole Grain Brown
    • 4 tablespoons sliced green onions


Prepare all vegetables and thinly slice flank steak prior to cooking as stir-fry cooks very quickly. Heat large skillet over medium-high heat, then add oil. Add vegetables to skillet, tossing frequently and cooking approximately 5 minutes. Remove from pan. To pan, add flank steak (may need to do in 2 batches depending on size of pan), so that steak has space to cook and not steam. Stir and cook approximately 2 minutes. Meanwhile, quickly stir together teriyaki sauce and pineapple juice. Add vegetables back to pan and then add teriyaki mixture. Heat through, about 2-3 minutes. Serve over prepared rice and garnish with sliced green onions. Serves 4.

Nutrition Information

Serving Size: 1 cup rice plus 1 heaping cup vegetables and beef

CALORIES 480; TOTAL FAT 15g; SAT. FAT 4g; CHOL. 68mg; SODIUM 458mg; CARB. 47g; FIBER 4g; SUGARS 7g; PROTEIN 31g; POTASSIUM 714 mg

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Jen Haugen
Jen Haugen, RDN, LD, is a kitchen nutrition consultant based in Minnesota. She loves all things Midwest (hello, hotdish!), she gardens, and loves to bring joy into the kitchen with tools that make cooking fun! She blogs at www.jenhaugen.com. Follow her on Twitter, Instagram and Facebook.