Grab your ground beef and have dinner ready to go in under 30 minutes with this super easy Teriyaki Beef Bowl!
A lot of time I see teriyaki beef being made with strips of beef. However, when in a rush, I find using ground beef much quicker and easier as I don’t have to spend time slicing up the beef. Ground beef is also more likely to be on sale/bought in bulk for me at Costco so these beef bowls are much more budget friendly, especially if I have to scale up the recipe.
On top of that, these bowls take less than 30 minutes to put together (pretty much in the time it takes for rice to cook!) so they’re great as a last minute meal as the ingredients for the teriyaki sauce as pretty much pantry staples for me. You’ll going to love just how quick and easy these beef bowls take!
What You’ll Need To Make This
- teriyaki sauce
- olive oil
- ground beef: I use a lean ground beef, this is important as it means I don’t have to drain my beef while cooking. As the teriyaki sauce goes in when the beef isn’t fully cooked yet, not having to drain the liquid fat helps keep the dish from being too oily.
- onion salt and garlic powder: this is what I season my ground beef with. If you prefer salt, onion powder, or just garlic powder, you can do that.
For the teriyaki sauce:
- soy sauce: I recommend using low sodium soy sauce
- pineapple juice: if you don’t have pineapple juice, orange juice also works!
- honey: maple syrup can be subbed in if needed
- mirin: mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey
- garlic
How To Make This Teriyaki Beef Bowl
- In a small measuring cup or bowl, combine the ingredients to make your teriyaki sauce. Set aide.
- On medium heat, drizzle the olive oil into a pan, add the lean brown beef to it, seasoned with onion salt and garlic powder, and cook until half cooked, breaking the beef up into small pieces with a wooden spoon as you go.
- When half cooked, add the teriyaki sauce to the beef. Continuing to stir, breaking up the beef pieces, until the teriyaki sauce has cooked down, leaving a shiny coat of sauce over the ground beef.
- When done, serve on a bed of rice and with toppings of your choice. I served with some basmati rice, sesame seeds, and green onions.
Recipe Variations
- Make it spicy by adding in red chili flakes, sriracha, or Chinese chili paste.
- Add some veggies to this. Try my air fryer mushrooms or broccoli.
Make Ahead Tips
- Meal prep: store the cooked beef teriyaki bowls in an airtight container for up to 4 days in the fridge. I usually like to pack this with some rice. Sides that go well with this recipe include: edamame beans, pickled carrots, baby bok choy, soy sauce eggs, air fryer brussel sprouts, and more!
Teriyaki Beef Bowl
Ingredients
Teriyaki Sauce
Everything Else
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
Instructions
- In a small measuring cup or bowl, combine the ingredients to make your teriyaki sauce. Set aide.
- On medium heat, drizzle the olive oil into a pan, add the lean brown beef to it, seasoned with onion salt and garlic powder, and cook until half cooked, breaking the beef up into small pieces with a wooden spoon as you go.
- When half cooked, add the teriyaki sauce to the beef. Continue to stir, breaking up the beef pieces, until the teriyaki sauce has cooked down, leaving a shiny coat of sauce over the ground beef.
- When done, serve on a bed of rice and with toppings of your choice. I served with some basmati rice, sesame seeds, and green onions.
Nutrition Per Serving
Similar Recipe You Might Like
- Easy Thai Beef Stir Fry
- Bulgogi Korean Beef Bowls
- Instant Pot Frozen Ground Beef
- Teriyaki Salmon Bowl
- Chicken Teriyaki Meatballs with Broccoli and Carrots
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Leah says
Made this for dinner last night and loved it. Can’t believe I didn’t think to use ground beef for this.
Bryn says
Tried this tonight and loved it! I wasn’t sure how much honey to put, but I suppose it was enough. Thank you for sharing😊
Carmy says
Hi Bryn, so sorry that was left out of the ingredients list! It sound be around 3 tablespoons but the recipe is very flexible!