These Beef Teriyaki Bowls are packed with flavor, protein, and veggies for an easy, delicious, healthy dinner in under 20 minutes. They’re great for both busy weeknight dinners and meal prep!
Teriyaki Beef Bowls are one of our go-to weeknight meals — primarily because they are SO delicious! I’m obsessed with the simple DIY teriyaki sauce and its sweet umami flavor with ginger, garlic, and sesame. It makes the beef teriyaki bowls taste SO good!
We also rely on these bowls a lot because they’re so easy. They can be made in less than 20 minutes all in one pan. Plus they can easily be made with frozen beef, frozen vegetables, pre-chopped/ grated vegetables, and frozen or steam-in-a-bag rice.
Also? They’re super nourishing. Lean beef makes these bowls rich in protein and other nutrients like iron, selenium, zinc, and B vitamins. Plus all the vegetables add fiber and a wide variety of antioxidants, vitamins, and minerals.
And of course you can customize them to your needs! Go all rice or all cauliflower rice, or 50/50 like me. Use coconut aminos for a gluten-free option, a zero calorie sugar substitute for a no added sugar option – this teriyaki beef bowls recipe can truly be for anyone!
Teriyaki Beef Bowls Ingredients
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Lean Beef: Lean ground beef is the main protein in this recipe, adding iron and other micronutrients as well. I use 93% lean ground beef.
- Broccoli: You can use fresh or frozen broccoli florets in this recipe. Even cut stem pieces, too!
- Grated Carrots: I keep it easy and buy the pre-grated carrots at the store. They’re insanely convenient for adding a boost of nutrition, veggies, color, and flavor to dishes like this one!
- Red Bell Pepper: The only prep work you need to do for this recipe is slice a red bell pepper! But in a pinch, you can use frozen pepper slices, too (they won’t have the same final texture, though).
- Homemade Teriyaki: You’re going to make a super simple, crazy delicious homemade teriyaki sauce with coconut aminos or low sodium soy sauce, sesame oil, fresh grated ginger, fresh grated garlic, and your sweetener of choice – I typically use honey, brown sugar, or a brown sugar substitute.
- Rice: For your rice you can use straight rice, straight cauliflower rice, or (my personal favorite) a 50/50 blend of both.
For complete instructions, please check out the recipe card at the bottom of this post.
- Microwave the broccoli to just slightly pre-steam them while the beef is browning, to cut down on total cooking time.
- Brown the beef.
- Add the stir fry vegetables and sauce ingredients.
- Sauté for 3-5 minutes, or until vegetables are tender and sauce has reduced/ there’s no liquid left in the pan. Remove from pan.
- Quickly sauté the cauliflower rice until tender and slightly browned.
- Add the steamed rice to the cauliflower rice and stir together 30 seconds, just until warm and combined.
- Meal Prep by making the recipe as is for a few days of meals. Or, make a double batch to feed the family one night and have a couple days of lunches for you and your partner.
- Par-cook broccoli by pre-steaming it in the microwave for a minute or two. You want it fairly crisp still, not too soft because it’ll keep cooking in the skillet. But starting the cooking process by steaming a couple minutes in the microwave shaves a few minutes of the total cook time of the dish.
- If you’re using frozen vegetables, make sure they’re thawed before sauteing. So this goes for frozen broccoli, frozen bell peppers, and frozen cauliflower rice.
- When browning the beef, it doesn’t have to be fully cooked before adding the vegetables. Brown it and leave it nearly cooked, then add the vegetables.
Substitutions & Variations
- Meat: You can substitute any ground meat – chicken, turkey, pork, venison, bison, etc. You also could substitute plant-based crumbles or crumbled tofu (you just may need a little extra avocado to help it brown!).
- Vegetables: You can use fresh or frozen vegetables, pre-grated carrots, etc. Just be sure the frozen vegetables are thawed first! You also can substitute whatever you prefer – thinly sliced cabbage, onions, and sugar snap peas are all great, too.
- Soy sauce and coconut aminos can be equally substituted. Use coconut aminos for a gluten-free option.
- Go grain free by using all cauliflower rice.
- Make it sugar free by using a non-nutritive sweetener alternative, such as a zero calorie brown sugar blend substitute or monk fruit.
Storage & Reheating
Store these beef teriyaki bowls in airtight containers in the fridge for up to three to four days.
Personally, I don’t recommend freezing, because the texture of the vegetables gets too soggy after being cooked, then frozen, then reheated again.
To reheat, simple microwave for 2-3 minutes, stirring occasionally.
More Recipes You’ll Love
- Grilled Steak Fajitas Bowls
- Pesto Fried Rice
- Korean-Inspired Turkey Bowls
- Southwest Avocado Chicken Salad
- Easy Gluten-Free Lo Mein
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Beef Teriyaki Bowls
Stir Fry Ingredients
- 1 teaspoon avocado oil
- 1 pound lean ground beef
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 cup grated carrots
- ⅓ cup coconut aminos or low sodium soy sauce
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated garlic
- 1 tablespoon brown sugar or honey or sugar substitute
- 2 teaspoons sesame oil
- 1 cup steamed white rice
- 1 cup cauliflower rice
- 1 teaspoon sesame oil
- salt and pepper to taste
- Green onions chopped
- Sesame seeds
- Heat avocado oil in a large pan over medium-high heat. Add ground beef, breaking it up with a wooden spatula or spoon, until browned (3-5 minutes).1 teaspoon avocado oil, 1 pound lean ground beef
- While broccoli is browning, start steaming the broccoli in the microwave. Place it in a microwave safe bowl with 1 tablespoon of water, cover with plastic wrap, and microwave for 1-2 minutes (broccoli should still be fairly crisp, we're just cutting down the time needed in the pan). If using frozen broccoli, microwave for 3-4 minutes.2 cups broccoli florets
- Add vegetables and sauce ingredients to the ground beef. Sauté, stirring occasionally, until the sauce has reduced and excess liquid has evaporated out of the pan.1 red bell pepper, 1 cup grated carrots, 1/3 cup coconut aminos, 1 tablespoon fresh grated ginger, 1 tablespoon fresh grated garlic, 1 tablespoon brown sugar, 2 teaspoons sesame oil
- Transfer teriyaki beef out of the pan. To the pan, add the final teaspoon of sesame oil and cauliflower rice. Season with salt and pepper and sauté for 1-2 minutes, until cauliflower is slightly browned and soft. Add steamed white rice and stir 30 seconds to evenly combine both rices.1 cup cauliflower rice, 1 teaspoon sesame oil, salt and pepper to taste, 1 cup steamed white rice
- Plate the teriyaki beef bowls, garnish with green onion and sesame seeds, and enjoy!Green onions, Sesame seeds