Teriyaki Beef Bowls

Why You’ll Love This Recipe

• Quick and easy—ready in less than 30 minutes.
• Uses simple pantry ingredients.
• Perfect balance of sweet and savory flavors.
• Great for meal prep or family dinners.
• Customizable with your favorite vegetables or proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (lean or regular)
• Soy sauce
• Brown sugar or honey
• Garlic, minced
• Ginger, minced or grated
• Rice vinegar
• Sesame oil
• Cornstarch
• Water or beef broth
• Cooked white or brown rice
• Green onions, sliced
• Toasted sesame seeds, for garnish
• Optional vegetables: broccoli, snap peas, carrots, or bell peppers

Directions

1. Cook the beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
2. Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, water, garlic, and ginger until smooth.
3. Simmer: Pour the sauce mixture into the cooked beef. Stir and let it simmer for 3–5 minutes, until the sauce thickens and coats the beef evenly.
4. Prepare the bowls: Spoon cooked rice into bowls, top with the teriyaki beef, and add your choice of steamed or sautéed vegetables.
5. Garnish and serve: Sprinkle with sesame seeds and green onions before serving.

Servings and timing

• Serves: 4 people
• Preparation time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy teriyaki: Add a dash of chili flakes or sriracha for heat.
• Healthy twist: Use ground turkey or chicken instead of beef.
• Vegetarian option: Substitute beef with crumbled tofu or tempeh.
• Low-carb: Serve over cauliflower rice or zucchini noodles.
• Extra veggies: Stir-fry vegetables directly with the beef for a one-pan meal.
• Ginger-forward: Add extra fresh ginger for a bolder flavor.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze for up to 2 months in portioned containers. Thaw overnight before reheating.
• Reheating: Microwave or reheat in a skillet over medium heat until warmed through. Add a splash of water or soy sauce to loosen the sauce.
• Tip: Store rice and beef separately to keep the texture perfect when reheating.

FAQs

1. Can I use steak instead of ground beef?

Yes! Thinly sliced flank or sirloin steak works beautifully in this recipe.

2. What kind of rice is best for teriyaki bowls?

Steamed jasmine or short-grain white rice is traditional, but brown rice or quinoa also works.

3. Can I make this gluten-free?

Yes, just use tamari or coconut aminos instead of soy sauce.

4. How can I make it less sweet?

Reduce the amount of brown sugar or honey in the sauce.

5. Can I meal prep this recipe?

Absolutely—store rice, beef, and vegetables separately, then assemble before eating.

6. What vegetables go best in teriyaki bowls?

Broccoli, snap peas, carrots, and bell peppers pair perfectly with the sauce.

7. Can I use store-bought teriyaki sauce?

Yes, but homemade sauce gives you more control over sweetness and sodium levels.

8. How do I thicken the teriyaki sauce?

Add a little extra cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer until thickened.

9. Can I use ground pork instead of beef?

Yes, ground pork works well and gives a slightly richer flavor.

10. How can I make it more authentic?

Add mirin or a touch of sake to the sauce for a deeper, more traditional teriyaki flavor.

Conclusion

Teriyaki Beef Bowls are the perfect mix of simplicity and flavor, offering tender beef coated in a savory-sweet glaze that pairs beautifully with rice and vegetables. This quick, versatile recipe is ideal for weeknights, meal prep, or whenever you crave takeout-style comfort food at home.

Teriyaki Beef Bowls

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Teriyaki Beef Bowls are a quick and satisfying meal made with ground beef simmered in a homemade teriyaki sauce and served over rice with vegetables. Sweet, savory, and umami-packed, this dish delivers takeout-style flavor in under 30 minutes—perfect for busy weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

• 1 lb ground beef (lean or regular)
• 1/3 cup soy sauce
• 3 tbsp brown sugar or honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced or grated
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1/4 cup water or beef broth
• 4 cups cooked white or brown rice
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 cup optional vegetables (broccoli, snap peas, carrots, or bell peppers)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through. Drain excess fat if needed.
2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, water, garlic, and ginger until smooth.
3. Pour the sauce mixture into the skillet with the cooked beef. Stir and simmer for 3–5 minutes, until the sauce thickens and evenly coats the beef.
4. Prepare serving bowls with a base of steamed rice. Top with teriyaki beef and optional cooked vegetables.
5. Garnish with sliced green onions and sesame seeds. Serve warm and enjoy.

Notes

• Use tamari or coconut aminos for a gluten-free version.
• For extra flavor, add mirin or a splash of sake to the sauce.
• Store rice and beef separately for best texture when reheating.
• Adjust sweetness by reducing or increasing brown sugar to taste.
• Double the sauce if you like extra teriyaki glaze on your rice.

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 12g
• Sodium: 820mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 85mg