Beef Teriyaki Bowls
These ground beef teriyaki bowls are my go to easy weeknight dinner recipe! They’re packed with flavor, perfectly seasoned, gluten free and come together in about 30 minutes.
We all know I love a good 30 minute dinner recipe, especially when it’s a bowl recipe. These beef teriyaki bowls are everything I love in a weeknight dinner- easy, flavorful, veggie and protein packed and perfect for meal prep. The richness of the beef pairs so well with the sweet and salty flavors of the teriyaki sauce.
We have a bed of rice, crisp veggies like cucumber and carrot, edamame and perfectly seasoned teriyaki beef that’s made with all pantry staple ingredients. It’s not as sweet as many other teriyaki recipes, we’re just going to use honey as the sweetener, so it feels bit more light and fresh!
These bowls are totally customizable, you can make them spicy, sweeter, use different veggies etc. If you love this recipe, try my chicken teriyaki bowls or crispy beef tacos next!
Before we get started!
- If you aren’t feeling the beef, you can absolutely swap for ground chicken or turkey. You won’t need to make any additional changes to the recipe.
- The veggies in this recipe are just a suggestion, some of my other favorites include shredded cabbage, broccoli or bell peppers.
- If you’re someone who likes a lot of sauce, you can double the recipe and use the leftovers for drizzle on top of the bowls!
How to make beef teriyaki bowls
Heat a large skillet over medium heat with the sesame oil. Add in the ground beef and cook until mostly cooked through. Add in the green onion (just use the white part and save the green for garnish), and garlic. Saute for a few more minutes.
Reduce heat to low, then pour in the tamari, chili crunch and honey. In a small dish, whisk together the cornstarch and water.
Add in the cornstarch mixture and stir everything together. Let simmer until the sauce has thickened. Taste and adjust flavors as desired. This recipe isn’t as sweet as most teriyaki, so feel free to add extra honey or some brown sugar if you like.
Assemble your bowls with a base of rice, then add on the beef, veggies and edamame. Garnish with the cilantro and sesame seeds and enjoy! Try my greek meatball bowls or gluten free sloppy joes next!
Sliced vs. ground beef
Many beef teriyaki recipes call for flank steak that is cut thinly. I love flank steak, but I also love the ease and convenience of using ground beef. You can definitely swap the ground beef for 1 pound of flank steak, cut that thinly, coat in a bit of cornstarch, then cook in a hot and greased pan for about 2-3 minutes or until browned.
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Ground beef should be cooked through, but the flank steak does not need to be. It will also continue cooking in the sauce, so a bit of pink on the inside is preferred so it doesn’t get too tough!
How to store and reheat
Once prepared, these beef teriyaki bowls will keep for about 3 days in the fridge. You can store everything together or separately, though my preference is to store everything separately.
To reheat, I like to just add the rice and beef to a pan and heat until warm. You can also heat in the microwave. I’ll then top off with the cold toppings like the cucumber, carrot etc.
Recipe Variations & Substitutions
Ground Beef can be substituted with ground turkey or chicken! I love the brand Force of Nature for ground beef because they mix in some organ meats (you can’t taste it!) for added nutrients.
White Rice. Make these bowls low carb by using cauliflower rice. I often just use the pre-riced bags of frozen cauliflower from the grocery store. You can also do half rice half cauliflower rice which I love doing!
Veggies. Use any combination of veggies you prefer. Zucchini, broccoli, bell peppers, spinach etc. are all great here.
Teriyaki Sauce. Make the homemade version, or use your favorite bottled teriyaki sauce for a shortcut!
More 30 minute dinner recipes!
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Beef Teriyaki Bowls
by: claire cary
Ingredients
Beef
- 1 pound ground beef
- 1 teaspoon toasted sesame oil
- 3 green onions diced
- 2 teaspoons minced garlic
- 2 teaspoons fresh grated ginger
- ⅓ cup low sodium tamari or soy sauce
- 2 tablespoons honey or more, to taste
- 2 teaspoons chili crunch
- 1 teapsoon cornstarch
- 1 tablespoon water
Bowl
- 2 cups cooked white rice
- 2 large carrots grated or peeled into ribbons
- 1 cucumber sliced
- 1 cup edamame
- cilantro and sesame seeds to garnish
Instructions
- Heat a large skillet over medium heat with the sesame oil. Add in the ground beef and cook until mostly cooked through.
- Add in the green onion (just use the white part and save the green for garnish), and garlic. Saute for a few more minutes.
- Reduce heat to low, then pour in the tamari, chili crunch and honey. In a small dish, whisk together the cornstarch and water.
- Add in the cornstarch mixture and stir everything together. Let simmer until the sauce has thickened. Taste and adjust flavors as desired. This recipe isn’t as sweet as most teriyaki, so feel free to add extra honey or some brown sugar if you like.
- Assemble your bowls with a base of rice, then add on the beef, veggies and edamame. Garnish with the cilantro and sesame seeds and enjoy!
Notes
Comments
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Flavorful and easy to make. I used shaved beef and it worked great.
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Love it! Thanks, Laura!
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This meal prep recipe is heavy in our rotation. There are so many ways you can change it up; we love it.
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Love to hear it, thank you!
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I’ll bet these could also be made vegetarian by substituting sliced mushrooms for the beef. I am going to try that!
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That sounds delicious! Tofu could also work.
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