These teriyaki beef bowls are a weeknight dinner favourite! Made with ground beef and vegetables coated in a rich homemade teriyaki sauce and served over rice, this simple recipe is perfect when you want something quick and satisfying on the table in under 30 minutes. They’re also perfect for meal prep!
If you’ve spent any time browsing the recipes here on Eight Forest Lane, you’ll know I have a bit of an obsession for teriyaki sauce, especially when it comes to making fast but flavourful dinner recipes. Whether it’s in my teriyaki chicken bowl or my teriyaki chicken burgers, this sweet and savoury sauce is my go-to for adding loads of flavour without much effort.
This beef teriyaki bowl is no exception. It’s made with budget-friendly beef mince (or ground beef if you’re in the US), fresh veggies, and a quick homemade sauce that’s far better than anything store-bought. It’s the kind of low fuss recipe that comes together fast, tastes amazing, and works beautifully for leftovers or lunches throughout the week.
I love this recipe because it fits perfectly within the bucket of recipes that I can rely on when I need something easy that is still going to be satisfying and taste really good. Whether you’re cooking for the family, or simply prepping ahead to make the week a little easier, this beef teriyaki bowl ticks all the boxes.
Key Ingredients
This beef teriyaki bowl is a really simple weeknight dinner idea for when you want something easy but still packed with flavour.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Lean beef mince – or you might call it ground beef. I prefer a lean or extra lean version for this recipe but you can use any you like. You can also substitute it with turkey or chicken mince.
- Vegetables – I love adding broccoli and red capsicum (bell pepper) but you can really add any chopped vegetables you have on hand or like.
- Rice – I am just using regular white rice, but you can use jasmine rice or brown rice if you prefer. You can even serve these teriyaki beef bowls with cauliflower rice if you prefer a low carb meal.
- Teriyaki sauce – I am of course using my go-to homemade teriyaki sauce recipe as it’s so much better than anything store bought and is really quick to make. You can of course use a store bought brand you like if you need to make this recipe even quicker for a weeknight.
- Sesame seeds and spring onion – adds some extra texture and flavour to this simple dish!
You’ll Also Love: Korean Beef Bowls
Step-By-Step Instructions
These teriyaki beef bowls are so easy, I know this is going to be a recipe you’ll be making again and again. Here’s how we bring it all together:
👉Tip! Start by cooking your rice so it’s ready when the beef is done. I always use a rice cooker to make this step completely hands off. You’ll need about 1 cup of dry rice to get 3 cups cooked rice.
Step 1: In a small saucepan, combine the soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Stir in the cornflour mixture until well combined. Place the saucepan over medium heat and bring to a boil, stirring regularly. Reduce the heat and simmer for 2-3 minutes, or until the sauce thickens and becomes glossy. Remove from heat and set aside.
Step 2: Heat the canola oil in a large frying pan over medium-high heat. Add the beef mince and sauté, breaking it apart with a wooden spoon, until browned and all the liquid has evaporated.
Step 3: Add the broccoli florets and diced capsicum to the pan and mix through. Pour over the teriyaki sauce and cook for a few minutes until the vegetables are tender. If needed, you can add a splash of water to help the sauce coat the beef and vegetables evenly if the pan looks a little dry (we want this to be saucy!).
Step 4: Divide the cooked rice between four bowls. Top with the teriyaki beef and vegetable mixture. Garnish with sesame seeds and sliced spring onion before serving.
Meal Prep and Storage Instructions
These teriyaki beef bowls are perfect for meal prep! Here’s how to store and reheat them:
- Fridge: Store in airtight containers for up to 4 days. Add spring onion just before serving for the best texture.
- Freezer: Freeze for up to 2 months. Defrost overnight in the fridge before reheating.
- Reheating: Microwave for 2-3 minutes, stirring halfway, until the rice is steaming.
Recipe FAQs
Yes! To make this recipe gluten free, use gluten free soy sauce or tamari in place of regular soy sauce.
Yes you can. This recipe works well with chicken mince or turkey mince.
Not at all! I personally love using my homemade teriyaki sauce because I think it tastes better than anything I’ve been able to buy at the supermarket, you can definitely use your favourite store-bought brand to make this meal even easier.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy weeknight dinners:
Easy Beef and Broccoli
Sweet Chilli Chicken
Teriyaki Salmon and Avocado Rice Bowls
Cashew Chicken and Broccoli
Teriyaki Beef Bowls
Equipment
Ingredients
For the Teriyaki Sauce:
- ½ cup soy sauce
- ¼ cup brown sugar
- 1½ teaspoons fresh ginger minced
- 1 teaspoon garlic minced (about 2 cloves)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 tablespoons mirin or dry sherry
- 3 teaspoons cornflour/cornstarch mixed with ¼ cup water
For the Beef Bowls:
- 1 tablespoon canola oil
- 500 grams lean beef mince/ground beef
- 1 small head broccoli cut into small florets
- 1 red capsicum/bell pepper diced
- 3 cups cooked rice
- Sesame seeds to garnish
- Spring onion thinly sliced
Instructions
Make the teriyaki sauce:
- In a small saucepan, combine the soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Stir in the cornflour mixture until well combined.
- Place the saucepan over medium heat and bring to a boil, stirring regularly. Reduce the heat and simmer for 2-3 minutes, or until the sauce thickens and becomes glossy. Remove from heat and set aside.
Cook the beef:
- Heat the canola oil in a large frying pan over medium-high heat. Add the beef mince and sauté, breaking it apart with a wooden spoon, until browned and all the liquid has evaporated.
- Add the broccoli florets and diced capsicum to the pan and mix through.
- Pour over the teriyaki sauce and cook for a few minutes until the vegetables are tender. If needed, add a splash of water to help the sauce coat the beef and vegetables evenly.
- Divide the cooked rice between four bowls. Top with the teriyaki beef and vegetable mixture.
- Garnish with sesame seeds and sliced spring onion before serving.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Phillip Carter says
Was delicious.
Sally says
Glad you enjoyed it!
Paula Foley says
Made Teriyaki Beef Bowl for my boys last night. Husband wanted bacon and eggs until he smelt what was cooking. Son loved it and so did husband. I love anything Rice so this beef Bowl hit all the spots for me. Quick, easy and delicious 😋. Thank you Sally.
Sally says
Husband approved! How good! Thanks for your comment Paula 🙂
Teresa says
Delicious. Easy to follow recipe with great pictures. Definitely making this again.
Sally says
Thanks for making this recipe!