20-Minute Teriyaki Beef Bowls

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

Storage