Beef teriyaki bowls are a simple dinner made with ground beef and an easy homemade teriyaki sauce that's sweet, savory and seriously good.
These beef teriyaki bowls are perfect when you want something tasty without the fuss-plus, they’re easy to customize with whatever veggies you have on hand i.e. snow peas, edamame, julienned carrots, green bell peppers etc….you get the point.
If simple suppers speak to you, my cheeseburger bowl and egg roll in a bowl are two more quick "bowl-type" recipes I think you might enjoy.
For more recipes with ground beef, try my stuffed peppers (a fan-favorite), and my easy beef chili (with a secret ingredient)-two easy one-pot dinners.
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🛒 Ingredients & Notes
At the end of this post, you'll find a printable recipe card with exact measurements and simple, step-by-step instructions.
- Mirin is a type of rice wine common in Japanese cooking. It is a sweeter gentler version of sake. I used mirin from Blue Dragon brand. It's a mirin-like seasoning that is readily available in grocery stores.
Substitutions & Variations
- This recipe is delicious with beef, but will work just as well with other ground meats.
- Replace the broccoli with sugar snap peas-just don't overcook them.
- Ramen is a great substitute for rice as is cauliflower rice (win-win more veggies)!
👩🏻🍳 Instructions
How to make beef teriyaki bowls with step-by-step instructions.
Cook the Rice
Prepare the rice according to the package instructions. Once cooked, fluff it with a fork and set aside, keeping the lid on.
Cook the Broccoli
Bring a large pot of water to a boil and add the broccoli. Cook for 3-4 minutes until bright green and tender-crisp. Drain, set aside, and keep warm.
Make the Teriyaki Sauce
In a small jar with a tight-fitting lid, combine the sugar, soy sauce, water, sesame oil, mirin, rice vinegar, garlic, and ginger. Shake well to mix, and set aside.
Cook the Beef
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and salt, and sauté for 3-4 minutes until softened. Add the beef and break it up with a wooden spoon. Cook until the meat is no longer pink and starts to brown and caramelize, about 8-10 minutes.
Add the Peppers
If more than one tablespoon of fat remains in the skillet, drain some of it off. Add the peppers and sauté, tossing them with the meat. Lower the heat, cover the skillet, and let the peppers steam for 2 minutes, stirring occasionally.
Assemble & Serve
Divide the rice, broccoli, and beef mixture evenly among four bowls. Drizzle each beef bowl with teriyaki sauce. Optional but tasty, sprinkle sesame seeds or finely chopped green onion over each bowl.
Quick Tips
- It’s worth cooking the broccoli separately from the beef-like I do here. Yes, it means one more pot, but it gives you way more control (read: no mushy broccoli).
- And don’t be shy about letting the beef really sizzle. You want it to caramelize and even stick a little to the bottom of the skillet-those browned bits equal flavor.
FAQs
Yes-this one’s perfect for meal prep. It keeps well for up to 3 days in the fridge and packs up beautifully in individual containers for easy work lunches.
If you enjoyed this recipe, let me know by leaving a comment. I love hearing about any fun tweaks or clever swaps you made.
📝 Recipe Card
Beef Teriyaki Bowls
Equipment
- 1 medium pot
- 1 large pot
- 1 (12-inch) non-stick skillet
- measuring cups and spoons
- wooden spoon
Ingredients
Rice
- ¾ cup uncooked basmati rice, or your favorite rice
Broccoli
- 3 cups broccoli, rinsed and cut into bite-sized pieces
Sauce
- 2 tablespoons white sugar
- 4 tablespoons light soy sauce
- 2 tablespoons water
- 1 tablespoon sesame oil
- ½ tablespoon mirin
- ½ tablespoon rice vinegar
- 2 large garlic cloves, peeled and finely minced
- 1 (2-inch) knob fresh ginger, peeled and finely grated
Beef
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- ¼ teaspoon kosher salt
- 1 pound lean ground beef
- ½ red pepper, rinsed, deseeded and sliced into thin strips
Optional
- sesame seeds
- green onion, finely chopped
Instructions
- Cook the Rice: Prepare the rice according to the package instructions. Once cooked, fluff it with a fork and set aside, keeping the lid on.¾ cup uncooked basmati rice
- Cook the Broccoli: Bring a large pot of water to a boil and add the broccoli. Cook for 3-4 minutes until bright green and tender-crisp. Drain, set aside, and keep warm.3 cups broccoli
- Make the Teriyaki Sauce: In a small jar with a tight-fitting lid, combine the sugar, soy sauce, water, sesame oil, mirin, rice vinegar, garlic, and ginger. Shake well to mix, and set aside.2 tablespoons white sugar, 4 tablespoons light soy sauce, 2 tablespoons water, 1 tablespoon sesame oil, ½ tablespoon mirin, ½ tablespoon rice vinegar, 2 large garlic cloves, 1 (2-inch) knob fresh ginger
- Cook the Beef: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and salt, and sauté for 3-4 minutes until softened. Add the beef and break it up with a wooden spoon. Cook until the meat is no longer pink and starts to brown and caramelize, about 8-10 minutes.2 tablespoons extra-virgin olive oil, 1 small onion, ¼ teaspoon kosher salt, 1 pound lean ground beef
- Add the Peppers: If more than one tablespoon of fat remains in the skillet, drain some of it off. Add the peppers and sauté, tossing them with the meat. Lower the heat, cover the skillet, and let the peppers steam for 2 minutes, stirring occasionally.½ red pepper
- Assemble & Serve: Divide the rice, broccoli, and beef mixture evenly among four bowls. Drizzle each beef bowl with teriyaki sauce. Optional but tasty, sprinkle sesame seeds or finely chopped green onion over each bowl.sesame seeds, green onion
Cindy says
Easy and delicious. Great for a quick meal on a busy day!
Donna Poirier says
Thanks Cindy 🙂
Donna says
Simple, quick and savory!