These Easy Ground Beef Teriyaki Bowls are made with simple, shortcut ingredients for a flavorful dinner in about 20 minutes. It’s an easy, family-friendly meal that’s perfect for busy nights.
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This is one of those recipes you’ll be so glad to have on hand for busy days. It comes together quickly with simple, store-bought ingredients that require almost no prep, but still delivers big, family-friendly flavor.
Keep these ingredients stocked, and you’ll always have an easy dinner option you can pull together in no time.
Stir-fries like my Korean Ground Beef Bowls, Easy Chicken Fried Rice, and these quick Teriyaki Ground Beef Bowls are weeknight winners!
Table of Contents
Recipe Highlights
- Quick and Easy: Ready in about 20 minutes with minimal prep.
- Shortcut Ingredients: Made with a short list of convenient, easy to stock ingredients for a quick dinner any night of the week.
- Family-Friendly Flavors: Ground beef in a sweet and savory teriyaki sauce with a mix of colorful vegetables.
- Easy to Customize: Swap in your favorite veggies or serve over rice, brown rice, or cauliflower rice.
Ingredient Notes
- Ground Beef: I like to use 80/20 or 85/15 ground beef for the best balance of flavor. Be sure to drain any excess grease after browning.
- Teriyaki Sauce: A store-bought teriyaki sauce keeps this recipe quick and easy while adding plenty of flavor. I recommend using a reduced sodium variety (I like Soy Vay Less Sodium).
- Ginger: Ginger paste is a convenient option and blends easily into the sauce. You can also use grated fresh ginger if you’d like.
- Garlic: Minced garlic adds great flavor with minimal effort. Jarred garlic works perfectly here.
- Frozen Stir-Fry Vegetables: There are lots of different bagged stir-fry mixes available, so you can change things up each time you make this recipe. There’s no need to thaw them in advance, making them a great kitchen shortcut. If it contains large broccoli florets, break them into smaller pieces for more even cooking.
- Rice: Serve over cooked long-grain rice or use microwaveable ready rice for a quicker option. You can also swap in brown rice or cauliflower rice if you’d like.
- Cornstarch: Helps thicken the sauce so it coats the beef and vegetables nicely.
- Green Onions: For a fresh pop of flavor and color.
- Sesame Seeds: A simple optional garnish that adds a little texture and a classic finishing touch.
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Pin ItHow to Make Ground Beef Teriyaki Bowls
- Brown the beef: Cook the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, until browned and cooked through. Drain the excess grease.
- Add the garlic and ginger: Stir in the ginger and garlic and cook briefly, just until fragrant.
- Add the vegetables: Add the frozen stir-fry vegetables and cook, stirring occasionally, until heated through.
- Add the sauce and finish: Stir together the teriyaki sauce and cornstarch and add it to the skillet. Cook until the sauce thickens and coats the beef and vegetables. Serve over rice and finish with green onions and sesame seeds.
Storage Tips
Store the teriyaki beef and vegetables in an airtight container in the refrigerator for up to 3 to 4 days. For best results, store the rice separately. Cooked rice should be refrigerated promptly and used within 3 to 4 days.
Reheat the beef mixture in the microwave or in a skillet over medium heat until warmed through. Reheat the rice separately with a sprinkle of water to help rehydrate it, then fluff before serving.
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Ground Beef Teriyaki Bowls
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef, 80% to 85% lean
- 2 teaspoons ginger paste, or grated fresh ginger root
- 1 teaspoon minced garlic
- ¾ cup less sodium teriyaki sauce, (I used less sodium Soy-Vay)
- 2 teaspoons cornstarch
- 14- to 16- ounce bag frozen stir-fry vegetables, straight from freezer
- 3 cups cooked long-grain rice or 2 pouches microwaveable ready rice
- 3 green onions, thinly sliced
- Sesame seeds, optional
Instructions
- If cooking rice, prepare it according to package directions and keep warm. If using microwaveable ready rice, wait and heat it just before serving.
- Heat the oil in a large skillet or wok over MEDIUM-HIGH heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess grease if needed.
- Stir in the ginger paste and garlic and cook for about 30 seconds, until fragrant.
- Add the frozen stir-fry vegetables and cook uncovered for 4 to 6 minutes, stirring occasionally, until heated through. Continue cooking as needed to allow excess moisture to evaporate. If your stir-fry mix has large broccoli florets, they may take a little longer to cook. You can cover the pan for a minute or two to help them soften, then uncover and continue cooking until the sauce thickens.
- In a small bowl, whisk together the teriyaki sauce and cornstarch until smooth. Pour the sauce into the skillet and stir to combine. Cook for 2 to 3 minutes, stirring, until the sauce thickens and coats the beef and vegetables. Garnish with green onions.
- If using ready rice, heat it according to the package directions. Divide the rice among the bowls and spoon the teriyaki beef mixture over the top. Garnish with additional green onions and sesame seeds, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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