Beef Teriyaki Bowls
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These Teriyaki Beef Bowls are one of those dinners I keep in my back pocket for busy nights. They’re made with ground beef, crisp red bell pepper, and a quick homemade teriyaki sauce that comes together in about 30 minutes. Serve it over rice, and dinner is done, no extra steps, no stress.
Around here, stir-fry dinners, ramen bowls, and anything drizzled with teriyaki sauce are always a hit. Whether you go with a store-bought teriyaki sauce or whip up a homemade version, you’re in for a treat.
I test a lot of weeknight dinners, and this one has earned a permanent spot in the rotation. I’ve served these beef teriyaki bowls to friends during recipe testing nights, and every single time, someone asks how it came together so quickly. That’s always my favorite compliment.
Last time, I served my testers Roasted Brussels Sprouts, and Asian Garlic Noodles to go with the beef bowls. The verdict? Everyone loved it all, but the beef bowls were a huge hit! My friends couldn’t believe how fast the recipe came together.
Why these teriyaki beef bowls work
- Ground beef cooks faster than sliced steak and absorbs the sauce evenly.
- The sauce thickens quickly with cornstarch; no long simmer is needed.
- Everything cooks in one skillet for easy cleanup.
- Familiar flavors make this a reliable weeknight win.
If you’re on a ground beef kick, my ground beef stroganoff is another reader favorite that’s ready in about 30 minutes and makes a great backup dinner idea.
Why you’ll love these easy teriyaki beef bowls
- Dinner in 30 minutes – perfect for busy weeknights.
- Budget-friendly – ground beef keeps costs down.
- Kid-approved flavors – sweet and savory without being overpowering.
- Flexible – serve over rice, cauliflower rice, or whatever you have.
- Great for leftovers – reheats well for easy lunches.
Jill’s top tips
- Drain excess grease if your ground beef is on the fattier side, so the sauce stays thick.
- Keep the veggies slightly crisp for the best texture.
- Whisk the sauce well before adding it to the skillet, so it thickens evenly.
- This ground beef teriyaki reheats beautifully for lunches the next day.
Simple Ingredients
Homemade Sauce
Beef Teriyaki Bowls
Recipe Notes
- Ground Beef – Ground chicken and ground turkey are both excellent substitutes.
- Red Bell Pepper – You can use any color bell pepper—yellow, orange, or green—or leave it out if you’ve got picky eaters at the table. If you’ve been around here, you know I love red bell peppers!
- Carrots – I recommend using pre-shredded carrots from the grocery store for convenience.
- Rice – You can use white rice, brown rice, or even cauliflower rice as the base for these bowls. I’ve tried all three, and they each bring something different to the dish. My family’s favorite is classic white rice.
- Sesame Seeds – These are completely optional, but they add a festive touch that makes the dish feel like takeout. Want to have some fun? Serve the bowls with chopsticks and see who can master them first!
- Teriyaki Sauce – 1/2 cup of store-bought sauce is a good substitute.
How to make teriyaki beef bowls
Step 1: Cook ground beef, then add vegetables and garlic.
Step 2: Add the sauce.
Step 3: Make the bowls.
Recipe variations
- Hawaiian-style – Add pineapple chunks and serve with coconut rice.
- Korean-inspired – Stir in a little gochujang and top with kimchi.
- Low-carb – Serve over cauliflower rice or shredded cabbage.
- Protein swaps – Ground chicken or ground turkey both work well.
What to serve with beef teriyaki bowls
I’m always looking for an excuse to whip up a batch of Crab Rangoon Egg Rolls or Teriyaki Shrimp as appetizers. They both pair perfectly with these beef bowls. For something simple, I’ll steam some broccoli and toss it right into the bowls.
If you want to round things out even more, try a warm bowl of miso soup and a crisp Asian Chopped Salad.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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20-Minute Teriyaki Beef Bowls
Ingredients
Teriyaki Sauce
- ¼ Cup Soy Sauce
- 2 teaspoons Rice Wine Vinegar
- 2 Tablespoons Brown Sugar
- 1 Clove Garlic Minced
- ½ teaspoon Ginger Paste
- ⅛ teaspoon Red Pepper Flakes Optional, Adjust to Taste
- ¾ teaspoon Cornstarch
- ¼ cup Water
Beef and Vegetable Mixture
- 2 teaspoon Sesame Oil
- 1½ pounds Ground Beef
- 1 Red Bell Pepper Diced
- ½ cup Carrot Sticks
- 3 cups Cooked White or Brown Rice
- 2 Green Onions Thinly Sliced Thinly sliced, optional
- 1 teaspoon Sesame Seeds Optional Garnish
- Sriracha to drizzle Optional Garnish
Instructions
- In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, garlic, ginger paste, red pepper flakes, water and cornstarch. Set aside.¼ Cup Soy Sauce, 2 teaspoons Rice Wine Vinegar, 2 Tablespoons Brown Sugar, 1 Clove Garlic, ½ teaspoon Ginger Paste, 2 teaspoon Sesame Oil, ¾ teaspoon Cornstarch, ¼ cup Water, ⅛ teaspoon Red Pepper Flakes
- Heat sesame oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns, for about 5 to 6 minutes or until fully cooked. Drain any excess grease if needed.1½ pounds Ground Beef
- Stir in the diced red bell pepper and carrot sticks. Cook for 4 to 5 minutes, just until the vegetables soften but still have a bit of crunch.1 Red Bell Pepper, ½ cup Carrot Sticks
- Give the teriyaki sauce mixture a quick stir, then pour it into the skillet with the beef and veggies. Stir well and let it simmer for 3 to 5 minutes until the sauce thickens and coats everything evenly.
- Divide the cooked rice between 4 to 5 bowls. Spoon the teriyaki beef mixture over the rice and garnish with green onions, sesame seeds, and a drizzle of Sriracha if you like a little heat.3 cups Cooked White or Brown Rice, 2 Green Onions Thinly Sliced, 1 teaspoon Sesame Seeds, Sriracha to drizzle
Notes
- Add More Veggies: Toss in broccoli, snap peas, or shredded carrots for extra color and nutrients.
- Customize the Protein: Try ground chicken, turkey, or pork as a swap for beef.
Finally tried this recipe, and I’ve gotta say its a keeper! So easy and yummy on a night when I wasn’t up for the job of cooking a time consuming dinner. I love that my husband can add all the extra spice he wants and I can keep it on the mild side!
Thanks Jennifer! I’m with your husband I like it spicy, while my husband wants things mild. A drizzle of sriracha does the trick for me. Thanks for commenting!
SO yummy and easy!! We’ve made it twice in the last week! Definitely a keeper!
Thank you!