Teriyaki Beef Bowl

5 from 1 vote

This Teriyaki Beef Bowl is the kind of dinner you make once and immediately add to your weekly rotation. Rich, savory ground beef coated in a homemade teriyaki sauce, over fluffy rice, and fresh, crunchy vegetables. This bowl recipe is a satisfying comfort food that still feels fresh and balanced, all done in 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: bowls, Dinner

Cuisine: Asian

Diet: Gluten Free

Servings: Servings

Calories: 460kcal

Author: Emmy Clinton

Ingredients

1 Pound Lean Ground Beef
2 Cups Rice
2 Cups Broccoli
1 Cup Shredded Carrots
1 Red Bell Pepper
1 Cup Edamame
½ Tablespoon Garlic minced

Easy Teriyaki Sauce

¼ Cup Tamari or Soy Sauce
2 Tablespoons Honey
1 Teaspoon Sesame Oil
1 Tablespoon Garlic minced
2 Teaspoons Ginger minced

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Instructions

Start with your rice first. Rinse 2 cups of white rice until the water runs clear. Combine with 4 cups of water, bring to a boil, then simmer covered for 15 minutes. Meanwhile, chop 2 cups broccoli florets, dice 1 red bell pepper, slice ½ cup green onions, and grate 1 cup carrots.
Whisk together ¼ cup tamari, 2 tablespoon honey, 1 teaspoon sesame oil, 1 tablespoon minced garlic, and 2 teaspoon minced fresh ginger until smooth. Set aside.
In a large cast iron or stailess steel skillet or wok over medium-high heat, press it into a flat layer and leave it untouched for 3-4 minutes to brown it , then break it up as it cooks. Drain excess grease if needed. Pour in the teriyaki sauce and cook 3-5 minutes until the sauce thickens and becomes glossy. Turn off the heat and add the broccoli, carrots, red bell pepper, edamame, & garlic.
Fluff the cooked rice and divide among 4 bowls. Top with the teriyaki beef and vegetable mixture, garnish with green onions and sesame seeds if desired, and serve hot.

Notes

The No-Stir Interval for Maximum Browning: Once the beef hits the hot skillet, press it into a flat layer and leave it untouched for 3-4 minutes. Constant stirring lowers the pan temperature and causes steaming instead of browning. Letting it sit develops deep caramelization and rich umami flavor. This extracts maximum flavor without bitterness.
Use Residual Heat for Crisp Vegetables: To keep vegetables tender-crisp, cook them briefly and avoid overcooking. I turn off the heat before fully combining everything the residual heat will warm them through without making them soggy.
Revive Rice with Steam: When reheating, place an ice cube in the center of the rice and cover the bowl. The gentle steam rehydrates the grains and brings back their fluffy texture.
Choose the Right Pan: A heavy cast iron or carbon steel skillet holds heat better than thin non-stick pans, helping the beef sear properly instead of releasing excess moisture.

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