Description
This Teriyaki Beef Bowls recipe combines savory ground beef with crisp vegetables and a flavorful homemade teriyaki sauce. Served over steamed rice and garnished with green onions and sesame seeds, it’s a quick and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Beef and Vegetables
- 3 tablespoons olive oil, divided
- 1 lb ground beef
- 1 red bell pepper, diced
- ½ yellow onion, diced
- 1 head broccoli, cut into small florets
- 3 cups snap peas
Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup honey
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ¼ teaspoon red pepper flakes
- 1 tablespoon arrowroot powder (or cornstarch)
For Serving
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
- Cooked rice
Instructions
- Cook the Beef: Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the ground beef and cook, stirring often, until browned and fully cooked through. Remove the beef from the pan and drain any excess grease to keep the dish from being oily.
- Sauté the Vegetables: Add the remaining 2 tablespoons of olive oil to the same saucepan and heat over medium-high. Add the diced red bell pepper, yellow onion, broccoli florets, and snap peas. Cook, stirring frequently, until the vegetables become tender-crisp but still retain some crunch, about 5-7 minutes.
- Prepare the Teriyaki Sauce: While the vegetables cook, combine soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, freshly grated ginger, red pepper flakes, and arrowroot powder (or cornstarch) in a bowl. Whisk until smooth and well blended, ensuring the arrowroot powder is fully dissolved to avoid lumps.
- Combine and Simmer: Return the cooked ground beef to the saucepan with the vegetables. Pour the prepared sauce over the mixture and stir well to combine all ingredients evenly. Reduce heat to medium and let it simmer gently, stirring occasionally, until the sauce thickens and coats the beef and vegetables nicely, about 6-7 minutes.
- Serve and Garnish: Spoon the teriyaki beef and vegetable mixture over bowls of cooked rice. Garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and texture. Serve immediately for best taste.
Notes
- Arrowroot powder can be substituted with cornstarch in the same quantity for thickening the sauce.
- To make this recipe gluten-free, use tamari or a gluten-free soy sauce alternative.
- Adjust red pepper flakes to your preferred spice level or omit entirely for a milder dish.
- Use fresh ginger for the best flavor, but ground ginger can be substituted in smaller amounts if necessary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
