Teriyaki Ground Beef
This teriyaki ground beef recipe makes the best easy rice bowls! It's ready in about 30 minutes, so skip the takeout and create a simple and delicious family meal that everyone will enjoy.
Servings: 4
Ingredients
- 1 pound lean ground beef
- 1/3 cup scallions chopped
- 1 red bell pepper chopped
- 1/2 cup matchstick cut carrots
Sauce:
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 263kcal | Carbohydrates: 26g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 805mg | Potassium: 591mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3688IU | Vitamin C: 41mg | Calcium: 41mg | Iron: 3mg