Teriyaki Beef & Rice Bowl Recipe

I have to say, Teriyaki sauce is one of the most versatile sauces out there. I have used this sauce in my meal prep, and also when I was feeding MMA professional athletes. It’s functional when simple carbs and flavor are needed, and most importantly, it's very well known.

Regardless, you can either make a quick Teriyaki sauce at home or you can use a store bought version. Teriyaki tends to be associated with chicken, but personally, mixing it with the Trifecta beef gives this dish lots of character. 

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Teriyaki Beef & Rice Bowl


10 min


15 min




Bowls are incredibly versatile and functional. You can add and take away as many ingredients as you desire and change the face of your meal by simply changing a few ingredients. This recipe uses 5 ingredients and makes meal prep incredibly simple!


  • 16 ounce Trifecta beef patties, crumbled
  • 1 ⅓ cup Trifecta brown rice
  • 2 cups cherry tomato, halved
  • 1 cup air-fry Brussels Sprouts
  • ½ cup Teriyaki sauce, store-bought
  • Sesame seeds, sliced scallions, cilantro, or red pepper flakes for garnish. All optional.


  1. Microwave the Trifecta beef patties covered completely by a wet paper cloth towel, for a minute and a half. After the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a bowl. Keep warm.

  2. In separate bowls microwave the brown rice and tomatoes. Air-fry/roast/blanch the Brussels Sprouts. Keep warm.

  3. In four separate bowls, plate a rice base of ⅓ cup, followed by 4 ounces of the crumbled Trifecta beef, ½ cup of broccoli, ¼ cup of the carrot matchsticks, and 2 tablespoons of the Teriyaki sauce. Feel free to heat the sauce in a small saucepan beforehand.

  4. Garnish with sesame seeds, scallions, cilantro, and pepper flakes. Enjoy!


Servings: 4 | Calories Per Serving: 400

  • Total Fat 14g
  • Cholesterol 100mg
  • Sodium 500mg
  • Total Carbohydrates 29g
  • Sugars 7g
  • Protein 36g
  • Vitamin A
  • Vitamin C