These Teriyaki Beef Bowls are nourishing, veggie-packed, and perfect for a quick, healthy weeknight dinner. A homemade, low-sugar teriyaki glaze ties everything together, making it a flavorful family favourite.
If you love takeout-style meals but want a healthier homemade version, these teriyaki beef bowls are a perfect addition to your weekly meal plan. Made with simple ingredients, the recipe is easy to customize with whatever vegetables you have on hand. Broccoli and bell peppers are my favorites, but zucchini works great too! For a finishing touch, I like to add avocado or edamame but it’s just as delicious without.
Packed with teriyaki flavor from a homemade, lower-sugar sauce, this dish comes together quickly and is served over rice or noodles for a satisfying, balanced meal. It’s a family friendly option that’s quick and easy to pull together on a busy weeknight.
Ingredients You’ll Need
These teriyaki beef bowls come together with simple pantry staples and fresh vegetables:
- Ground beef:Extra-lean 90% is my preference so I don't have to drain any excess fat, but feel free to use 80% and drain any excess if you prefer.
- Vegetables: A colorful mix of broccoli, capsicum (bell pepper), carrot, and spring onion adds freshness and crunch.
- Sesame seeds: Sprinkled on top for a nutty finish and a bit of texture.
- Garlic and ginger powder: A quick and easy flavor base for the sauce.
- Toasted sesame oil: Brings rich, nutty depth to the dish.
- Soy sauce: The salty, umami backbone of the teriyaki sauce.
- Honey or maple syrup: Adds sweetness to balance the saltiness; use whichever you prefer.
- Tapioca flour: Helps thicken the sauce; cornflour (cornstarch) works just as well.
- Broth: Use beef, chicken, or vegetable stock to add body and create a saucy glaze.
- Rice vinegar: Adds brightness and tang; apple cider vinegar is a great alternative.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Teriyaki Beef Bowls
Make the Teriyaki Sauce: In a small bowl or jug, whisk together the stock, soy sauce, honey (or maple syrup), toasted sesame oil, garlic powder, ginger powder, tapioca flour, and rice vinegar until smooth and well combined.
Cook the Beef: Heat a little oil in a large skillet over medium-high heat. Once hot, add the ground beef and cook for 3–4 minutes, breaking it up with a wooden spoon until browned.
Add the Vegetables: Stir in the broccoli, capsicum, and carrots. Cook for 4–5 minutes, or until the vegetables begin to soften slightly.
Add the Sauce: Add the spring onions, then pour in the prepared sauce. Stir everything together and reduce the heat to low-medium. Simmer for about 10 minutes, until the sauce thickens and the vegetables are tender.
Serve: Spoon the teriyaki beef and veggies over a bed of rice, and finish with a sprinkle of sesame seeds. Enjoy!
How to Store
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the microwave or in a skillet over medium heat until heated through. Add a splash of water or broth if the sauce has thickened too much.
Recipe FAQ
Yes! Ground chicken, turkey, pork, or even crumbled tofu work well as substitutes for ground beef.
Feel free to mix it up, zucchini, green beans, snow peas, or mushrooms are great additions or swaps depending on what you have.
Definitely. Use about 2 cloves of minced garlic and 2 teaspoons of freshly grated ginger for a more aromatic flavor.
Yes, cornstarch (cornflour) works just as well. Use the same amount to thicken the sauce.
Use tamari or a gluten-free soy sauce alternative, and make sure your broth and thickener are gluten-free too.
Dinner recipes to try
Ground Beef & Sweet Potato Skillet
If you try this teriyaki beef bowls recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Teriyaki Beef Bowls
- Total Time: 30 minutes
- Yield: Serves 4
Description
These Teriyaki Beef Bowls are nourishing, veggie-packed, and perfect for a quick, healthy weeknight dinner. A homemade, low-sugar teriyaki glaze ties everything together, making it a flavorful family favorite.
Ingredients
- 2 teaspoons avocado oil
- 500g (1 lb) ground beef
- 4 spring onions, chopped
- 1 head broccoli, cut into florets
- 1 red capsicum (bell pepper), chopped
- 1 carrot, thinly sliced
- Cooked rice, to serve
- Sesame seeds, to garnish
Teriyaki Sauce
- ¾ cup chicken bone broth
- ⅓ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon arrowroot starch or cornflour
Instructions
- In a small bowl or jug, whisk together the stock, soy sauce, honey (or maple syrup), toasted sesame oil, garlic powder, ginger powder, tapioca flour, and rice vinegar until smooth and well combined.
- Heat a little oil in a large skillet over medium-high heat. Once hot, add the ground beef and cook for 3–4 minutes, breaking it up with a wooden spoon until browned.
- Stir in the broccoli, capsicum, and carrots. Cook for 4–5 minutes, or until the vegetables begin to soften slightly.
- Add the spring onions, then pour in the prepared sauce. Stir everything together and reduce the heat to low-medium. Simmer for about 10 minutes, until the sauce thickens and the vegetables are tender.
- Spoon the teriyaki beef and veggies over a bed of rice, and finish with a sprinkle of sesame seeds. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: ¼ recipe
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