These easy ground beef teriyaki bowls are made with simple, quick ingredients and create a flavorful dinner that’s ready in about 20 minutes. An easy, family-friendly meal perfect for busy nights.
This is one of those recipes that will make you happy even on busy days. It comes together quickly with simple store-bought ingredients, requires little preparation, and yet delivers a full-flavored, family-friendly meal.
By stocking up on these ingredients, you’ll always have quick and easy dinner options on hand.
Stir-fry dishes like my Korean Ground Beef Bowl , Easy Chicken Fried Rice , and these Easy Teriyaki Ground Beef Bowls are weeknight winners!
Recipe highlights
Quick and Easy: Ready in about 20 minutes with minimal preparation. Easy Ingredients: Made with a short list of convenient, easy-to-stock ingredients for a quick dinner anytime. Family-friendly taste: Minced beef mixed with a sweet and savory teriyaki sauce mixed with colorful vegetables. Easy to customize: Swap out your favorite vegetables or serve over rice, brown rice, or cauliflower rice.
Ingredient memo
Ground Beef: I like to use 80/20 or 85/15 ground beef for the best balance of flavors. Once browned, be sure to drain off any excess fat. Teriyaki sauce: Store-bought teriyaki sauce makes this recipe quick and easy and adds lots of flavor. I recommend using a low-sodium variety (I like Soy Vay Less Sodium). Ginger: Ginger paste is a convenient option that easily blends into sauces. You can also use grated fresh ginger if you like. Garlic: Minced garlic adds great flavor with minimal effort. Jarred garlic works perfectly here. Frozen Vegetable Stir-Fry: There are many different stir-fry mixes available in bags, so you can vary up this recipe each time you make it. It’s a great shortcut in the kitchen since you don’t need to defrost it beforehand. If you have large broccoli florets, break them into smaller pieces to cook more evenly. Rice: Serve over cooked long-grain rice or use microwaveable rice for a quick meal. You can also substitute brown rice or cauliflower rice if you like. Cornstarch: Thickens the sauce and coats the beef and vegetables. Green onions: For fresh flavor and color. Sesame seeds: A simple, optional garnish that adds a bit of texture and a classic finish.
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How to make ground beef teriyaki bowl
Brown the beef: Cook the ground beef in a large skillet over medium heat, breaking it up until browned and cooked through. Drain excess grease. Add garlic and ginger. Stir in the ginger and garlic and cook briefly until fragrant. Add vegetables: Add frozen stir-fried vegetables and cook, stirring occasionally, until cooked through. Add the sauce and complete: Mix the teriyaki sauce and cornstarch and add to the skillet. Simmer until the sauce thickens and coats the beef and vegetables. Serve over rice and garnish with green onions and sesame seeds.
storage tips
Teriyaki beef and vegetables can be stored in an airtight container in the refrigerator for 3 to 4 days. For best results, store the rice separately. Refrigerate the cooked rice immediately and use it within 3 to 4 days.
Reheat the beef mixture in the microwave or in a skillet over medium heat until warmed through. Warm the rice separately and rehydrate by sprinkling with water to fluff up before serving.
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When cooking rice, cook it according to the instructions on the package and keep it warm. If using microwaveable rice, heat it just before eating.
Heat the oil in a large skillet or wok over medium-high heat. Add the ground beef and stir-fry, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess grease if necessary.
Add the ginger paste and garlic and stir-fry for about 30 seconds until fragrant.
Add frozen stir-fried vegetables and cook, uncovered, until heated through, 4 to 6 minutes, stirring occasionally. Continue cooking as needed to evaporate excess water. If your stir-fry mix contains large broccoli florets, they may take a little longer to cook. Cover the pot for 1 to 2 minutes to soften, then remove the lid and continue cooking until the sauce thickens.
In a small bowl, combine teriyaki sauce and cornstarch until smooth. Pour the sauce into the skillet and stir to combine. Cook, stirring, until the sauce thickens and coats the beef and vegetables, 2 to 3 minutes. Garnish with green onions.
If using uncooked rice, heat according to package instructions. Divide the rice between bowls and spoon the teriyaki beef mixture over it. Garnish with additional green onions or sesame seeds, if desired.
Storage: Teriyaki beef and vegetables can be stored in an airtight container in the refrigerator for 3 to 4 days. For best results, store the rice separately. Refrigerate the cooked rice immediately and use it within 3 to 4 days.
Reheat: Reheat the beef mixture in the microwave or in a skillet over medium heat until warmed through. Warm the rice separately and rehydrate by sprinkling with water to fluff up before serving.
calorie: 562kcal | carbohydrates: 73g | protein: 32g | fat: 15g | Saturated fat: 5g | Polyunsaturated fats: 1g | Monounsaturated fats: 5g | Trans fat: 1g | cholesterol: 74mg | sodium: 1415mg | potassium: 791mg | fiber: 5g | sugar: twenty oneg | Vitamin A: 5128IU | Vitamin C: 12mg | calcium: 85mg | iron: 4mg
Nutritional information is automatically calculated using common ingredients and is an estimate and not guaranteed. For more accurate results, check the labels of your household ingredients.
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