This teriyaki ground beef recipe makes the best easy rice bowls! It's ready in about 30 minutes, and your whole family will love it.
How to make teriyaki beef bowls (overview):
Brown the beef in a skillet. While it's cooking, prep the veggies and then add the sauce ingredients to a bowl and whisk 'em together. Add the veggies to the skillet and let them cook for a few minutes, then pour in the sauce and continue cooking for a little bit longer (sauce will thicken up a bit and vegetables will finish cooking). Serve over rice or noodles. Easy peasy! (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- I kept it very simple by just using the red bell pepper, matchstick cut carrots, and scallions for veggies, but you could definitely incorporate some small broccoli florets, snow peas, or even mushrooms. Just be sure to cut them small enough that they cook fast.
- You can find pre-cut matchstick carrots in most major grocery stores. If you can't find them and don't want to julienne them yourself, cut the carrots into very thin slices (so they cook faster) or omit them from the recipe.
- The sauce does thicken up a bit, but it's not supposed to be super thick/gloopy at all.
- Want to make this recipe spicy? Add in a tablespoon or two of sriracha to the sauce or sprinkle in some crushed red pepper flakes while cooking the beef.
- Mirin is a sweet Japanese rice wine. For this recipe, it's fine to use the grocery store version (found in the Asian foods aisle in most major grocery stores near soy sauce etc.). I use Kikkoman brand.
- The fresh ginger is very easy to grate if it's frozen. I always keep some whole fresh ginger in the freezer (in a ZipLoc) and I use my Microplane grater/zester to grate it. This way, I also don't have to worry about running out of ginger (or forgetting it in the back of my fridge somewhere!).
What to serve with ground beef teriyaki?
Rice or noodles (try ramen noodles) will work great. You could even do zoodles (zucchini noodles) if you want a lower carb/calorie option.
More easy ground beef recipes to try:
Questions about this ground beef teriyaki recipe? Let me know in the comments below! As always, tag me #saltandlavender on Instagram if you've made one of my recipes.
Teriyaki Ground Beef
- 1 pound lean ground beef
- 1/3 cup scallions chopped
- 1 red bell pepper chopped
- 1/2 cup matchstick cut carrots
- 1/4 cup (packed) brown sugar
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 3 tablespoons mirin see note
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1/2 cup beef broth (or chicken broth)
- 1 tablespoon cornstarch
- Add the beef to a skillet over medium-high heat. Brown it for 8 minutes, breaking it up with your spoon as it cooks. If there's a lot of fat released, spoon most of it out.
- Meanwhile, add the sauce ingredients to a bowl and whisk together. Prep the veggies.
- To the skillet, add in the scallions, bell pepper, and carrots. Cook for 3 minutes.
- Pour in the sauce and cook for another 3 minutes or so (the sauce will thicken up a bit and the veggies will become tender-crisp).
- If needed, season with salt & pepper to taste. Serve over rice or noodles. I topped the bowls with sesame seeds and extra scallions, but that's totally optional.
- Mirin is a sweet Japanese rice wine. For this recipe, it's fine to use the grocery store version (found in the Asian foods aisle near soy sauce etc.). I use Kikkoman brand.
- The fresh ginger is very easy to grate if it's frozen. I always keep some fresh ginger in the freezer (in a ZipLoc) and I use my Microplane grater/zester to easily grate it.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.