Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Teriyaki Sauce

• ½ cup low-sodium soy sauce
• ¼ cup water
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons cold water (to make a slurry)

For the Stir-Fry

• 1 pound (450g) lean ground beef
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 cup shredded carrots
• 1 cup snap peas
• 2 green onions, sliced
• 1 teaspoon sesame seeds

For Serving

• 4 cups cooked jasmine or brown rice
• Extra green onions
• Sesame seeds
• Lime wedges (optional)
• Sriracha or chili crisp (optional)

Instructions

Step 1: Make the Teriyaki Sauce

In a small saucepan, whisk together the soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat.

In a separate bowl, mix the cornstarch with the cold water to create a slurry. Stir it into the simmering sauce and cook for 1–2 minutes, until the sauce thickens. Remove from the heat and set aside.

Step 2: Cook the Ground Beef

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned and cooked through. Drain any excess grease if necessary.

Step 3: Add the Vegetables

Add the onion, bell pepper, broccoli, carrots, and snap peas to the skillet. Stir-fry for 5–6 minutes until the vegetables are crisp-tender.

Step 4: Combine

Pour the prepared teriyaki sauce over the beef and vegetables. Stir well to coat everything evenly and cook for another 2–3 minutes until the sauce thickens and glazes the ingredients.

Step 5: Assemble the Bowls

Divide the cooked rice among four serving bowls. Spoon the teriyaki ground beef and vegetable mixture over the rice.

Step 6: Garnish and Serve

Top with sliced green onions, sesame seeds, and a squeeze of fresh lime juice if desired. Serve with sriracha or chili crisp for extra heat.

Serving Suggestions

These teriyaki bowls are delicious with:

• Jasmine or brown rice
• Cauliflower rice for a low-carb option
• Rice noodles or soba noodles
• Steamed edamame
• Cucumber salad
• Kimchi
• Egg rolls or spring rolls
• Miso soup

Recipe Tips

• Use lean ground beef (90/10 or leaner) to reduce excess grease.
• Cut vegetables into similar-sized pieces for even cooking.
• Don’t overcook the vegetables—they should stay crisp-tender.
• Double the teriyaki sauce if you like extra sauce for the rice.
• Add pineapple chunks for a sweet tropical twist.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze the beef and vegetable mixture for up to 3 months. Thaw overnight before reheating.
• Reheat: Warm in a skillet over medium heat or microwave until heated through. Add a splash of water if the sauce has thickened too much.

Frequently Asked Questions

Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken are excellent lean alternatives and work beautifully with the homemade teriyaki sauce.

Can I make this gluten-free?

Absolutely. Use gluten-free tamari or certified gluten-free soy sauce, and ensure your other ingredients are gluten-free.

Can I prepare this ahead of time?

Yes. Cook the beef mixture and rice separately, then portion them into meal prep containers for easy lunches or dinners throughout the week.

What vegetables can I substitute?

Mushrooms, zucchini, bok choy, cabbage, baby corn, green beans, or snow peas are all great additions or substitutions.

Can I use store-bought teriyaki sauce?

Yes. While homemade offers fresher flavor and lets you control the sweetness and sodium, your favorite bottled teriyaki sauce works well for an even quicker meal.

Nutrition (Approximate Per Serving)

• Calories: 545
• Protein: 29g
• Carbohydrates: 44g
• Fat: 26g
• Saturated Fat: 8g
• Fiber: 5g
• Sugar: 10g
• Sodium: 820mg