Teriyaki sauce makes everything taste better! This keto teriyaki beef salad bowl is a healthy lunch that is full of flavor and low in carbs, making it a great healthy keto meal choice!
Thinly sliced beef on a bed of greens and drizzled with sweet and savory teriyaki sauce makes this a quick and easy meal anyone can enjoy!
Our recipe ideas always come from different cravings we have for foods that are most likely not low in carbs.
This teriyaki beef salad was exactly that and for those of you that are not aware, teriyaki sauce is full of sugar and therefore high in carbs. One tablespoon contains about 3g of carbs.
That’s why we set out to make a low-carb/keto friendly teriyaki sauce. We have used this teriyaki sauce to make teriyaki chicken, which by the way is a crowd favorite so don’t forget to check it out!
While making this recipe, I came up with the idea to make it a beef salad. At first, my husband gave me a look of uncertainty but one bite and he was sold! It’s the perfect combination and oh so refreshing!
The teriyaki sauce also acts as a dressing for the salad and it makes me think why they haven’t made a teriyaki flavored salad dressing? Or have they?
So if you are a fan of teriyaki sauce, try out this easy 4 ingredient teriyaki beef salad out! Can’t wait to hear what you think!
Now, let’s get started!
Prep Time 5M
Cooking Time 5M
Total Time 10M
Net Carb/Serv ~4g
Servings 1
Ingredients
- 1/2 lbs Beef Strips (Top Sirloin, Chuck, Rib-eye)
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/3 Head Romain Lettuce (or any lettuce you prefer)
- 4 tbsp Japanese Sake
- 2 tbsp Monkfruit Erythritol Blend
- 2 tbsp Soy Sauce
- 1/16 tsp Xanthan Gum
Directions
1) Gather all the ingredients.
2) Wash, cut and prepare lettuce as needed. Set aside in fridge until ready to eat.
3) In a Teflon sauce pan, add Japanese Sake, Monkfruit Erythritol Blend, Soy Sauce, Xanthan Gum and bring to boil. Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while continuously mixing to ensure Xanthan Gum dissolves. Once 2 minutes has passed, remove from heat and set aside. Note – if the sauce isn’t thickening, add Xanthan Gum in very small increments until desired consistency is reached.
4) Use a paper towel to pat down any excess moisture from beef strips. Sprinkle on salt and black pepper and set aside at room temperature.
5) In a small Teflon sauce pan, add beef strips on medium heat. Cook for 30-60 seconds per side or until done to liking.
6) Place beef strips on top of chopped lettuce with a generous drizzle of teriyaki sauce. Hope you enjoy!
Hope you enjoy your homemade low-carb keto teriyaki salad bowl!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Teriyaki Beef Salad
Ingredients
- 1/2 lbs Beef Strips Top Sirloin, Chuck, Rib-eye
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/3 Head Romain Lettuce or any lettuce you prefer
- 4 tbsp Japanese Sake
- 2 tbsp Monkfruit Erythritol Blend
- 2 tbsp Soy Sauce
- 1/16 tsp Xanthan Gum
Instructions
- Gather all the ingredients.
- Wash, cut and prepare lettuce as needed. Set aside in fridge until ready to eat.
- In a Teflon sauce pan, add Japanese Sake, Monkfruit Erythritol Blend, Soy Sauce, Xanthan Gum and bring to boil. Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while continuously mixing to ensure Xanthan Gum dissolves. Once 2 minutes has passed, remove from heat and set aside. Note - if the sauce isn't thickening, add Xanthan Gum in very small increments until desired consistency is reached.
- Use a paper towel to pat down any excess moisture from beef strips. Sprinkle on salt and black pepper and set aside at room temperature.
- In a small Teflon sauce pan, add beef strips on medium heat. Cook for 30 - 60 seconds per side or until done to liking.
- Place beef strips on top of chopped lettuce with a generous drizzle of teriyaki sauce. Hope you enjoy!
Video
Nutrition
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