Teriyaki Beef Bowls

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.

Course Main Course

Cuisine Asian-Style, Australian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 536kcal

Author Sally

Equipment

large frying pan

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

Rice: I always use a rice cooker to cook my rice. I simply use a 1:2 ratio of rice and water in the rice cooker and that’s it. I’ll pop on my rice first, and then get started with the recipe. To make 3 cups of cooked rice you’ll need 1 cup of dry rice.

Storage: These teriyaki beef bowls will last in the fridge for up to 4 days or in the freezer for 2 months. Reheat in the microwave until steaming.

Nutrition