Lean ground beef, red peppers and broccoli, cooked in a homemade teriyaki sauce, served alongside fresh crunchy veggies over a bed of Jasmine rice is what makes up these Teriyaki Beef Bowls. If you’re looking for the perfect mid-week, no fuss but full of flavour meal then you’ve found it. Made in under 30 minutes, this dish is absolutely delicious.
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The homemade teriyaki sauce is really the star of this dish. Making your own teriyaki sauce is so much better for you than store bought. Though you absolutely can use a bottle of teriyaki sauce if you’re short on time, I prefer to make my own as it is lower in sugar and has no artificial colours or flavours. My quick teriyaki sauce takes only 5 minutes to make, it’s a no-brainer really.
If you love rice bowls like I do, then you’ll also love my Asian Ground Chicken Rice Bowls or my Smoked Salmon Poke Bowls. And for more teriyaki recipes then you need to try my Gluten Free Teriyaki Chicken, Teriyaki Chicken Tacos or my Teriyaki Ground Turkey Rice Bowls.
What’s To Love About Beef Teriyaki Bowls
- Gluten free – this recipe is allergy friendly and gluten free. The teriyaki sauce recipe uses tamari, which is gluten free, instead of soy sauce, which is made with wheat. This recipe is also free from eggs, nuts and dairy.
- Delicious – the whole family will love this recipe. For younger children you can serve it up separated on a plate instead of all together in a bowl. Or you can cook a portion of the beef without the capsicum and broccoli and serve capsicum sticks and steamed broccoli on the side.
- Perfect for meal prep – This is such a good recipe to meal prep as you can easily divide between four meal prep containers for easy grab and go breakfasts or lunches.
- Easy to find ingredients – I’ve used really simple ingredients for this easy dinner, all of which can be found at your local grocery store.
Ingredients Notes & Substitutions
I’ve listed all of the ingredients that you’ll need for this recipe below along with any notes and possible substitutions. The full list of ingredient quantities are listed in the recipe card at the bottom of this post.
- ground beef/ beef mince – you can also make this recipe with other ground meats like ground chicken or ground turkey.
- Jasmine rice – you can use another short or medium grain white rice if you don’t have Jasmine rice on hand. You can also swap for brown rice or quinoa or if you are preferring a low carb meal then you can even use cauliflower rice.
- red capsicum / red bell pepper – you can use green or yellow capsicum / bell peppers or swap another low starch vegetable like zucchini.
- extra virgin olive oil – I’ve used olive oil for browning the beef, however you can use another oil like avocado oil or sesame oil.
- sesame seeds – I love serving these bowls topped with sesame seeds. You could also use fried onions or fried garlic.
- green onions – also known as spring onions, I love serving these bowls topped with thinly sliced fresh green onions to break up the rich flavour of the teriyaki sauce.
- broccoli florets –
- snow peas – you can swap the snow peas for another crunchy vegetable like slices of cucumber or carrot ribbons.
- edamame beans – I recommend buying already shelled edamame beans to save you time.
Gluten Free Teriyaki Sauce
- tamari – you can also use gluten-free soy sauce or coconut aminos if preferred.
- water
- rice wine vinegar
- garlic paste
- ginger paste
- honey – I prefer honey to sweeten this sauce, however you can use pure maple syrup if preferred.
- corn starch – also known as corn flour.
- cracked black pepper
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Optional Extras
- red pepper flakes / chili flakes – if you like a little extra spice then top with red pepper flakes before serving.
- sriracha mayo or kimchi mayo
How to Make Teriyaki Beef Bowls
Let me show you just how easy it is to whip up these bowls! First you need to cook the rice. Add the rice to a large saucepan and top with water. Swirl the rice around to wash off the starches before pouring into a find mesh strainer. Add the rice back into the bowl and repeat this step another two times. To the rice add the two and a half cups of water. Place on the stovetop and bring to a boil. Boil until most of the water has been absorbed by the rice, place the lid onto the saucepan and turn off the heat.
While the rice is cooking make the teriyaki sauce. To a small saucepan add the tamari, water, rice wine vinegar, honey, ginger paste, garlic paste and cracked black pepper. Turn the heat to low and whisk to combine. Once the honey has dissolved into the sauce, pour a small amount of the sauce into a small bowl. Add the corn starch to the bowl and whisk to combine, making sure there are no lumps. Pour the slurry back into the pan and whisk to combine. Continue whisking slowly. As the sauce heats up you will notice that the sauce will darken and begin to thicken. Once it is thick enough to coat the back of a spoon, remove from the heat. This process only takes 5 minutes.
Next, add the olive oil to a large frypan, skillet or large wok. Bring to a medium-high heat and once hot add the ground beef. Use a spatula to break up the beef as it cooks. Once browned, add the sauce to the pan along with the small broccoli florets and diced capsicum. Stir to combine and continue to fry until the broccoli is a vibrant green. The vegetables should be hot but still crunchy. Turn off the heat.
To serve, divide the cooked rice between four bowls. Top with edamame beans and thinly sliced snow peas. Next top with the teriyaki beef mixture, sesame seeds and finally thinly sliced green onions. Serve warm.
Storage
Store in an airtight container in the fridge for up to 3 days. Reheat before eating.
Easy Teriyaki Beef Bowls
Equipment
- Chopping Board
- Sharp knife
- large skillet or frying pan or wok
- Spatula
- Whisk
- Small saucepan
- Large saucepan
Ingredients
- 2 tablespoons olive oil, extra virgin
- 500 grams Ground beef
- 2 cups Jasmine rice
- 1 small head Broccoli, cut into small florets
- 1 red capsicum, diced small
- 1 stem green onions, thinly sliced
- 1 tablespoon Sesame seeds
- 1 cup edamame beans, shelled
- 1 cup snow peas, thinly sliced
Gluten Free Teriyaki Sauce
- 1/4 cup tamari
- 3 tablespoons honey
- 1/4 cup water
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- Cracked black pepper, to taste
- 1 tablespoon corn starch
- 1 tablespoon rice wine vinegar
Instructions
- Add rice to the saucepan and fill with water. Use clean hands to swish the rice around in the water to remove excess starches. Strain off the water and repeat this process another two times.
- Add 2 ½ cups water to the rice in the saucepan. Place on the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam.
- While the rice is cooking, make the teriyaki sauce. To make the sauce add the tamari, honey, water, ginger, garlic, pepper and rice vinegar to a small saucepan. Whisk well to combine. Pour a small amount of the liquid into a small bowl and add the corn starch. Whisk well to combine until there are no lumps. Pour the slurry back into the sauce mixture. Turn the heat to low and gently warm the sauce, whisking slowly until it thickens slightly and the sauce is glossy. Turn off the heat and set aside.
- Heat the olive oil in a large skillet or frying pan. Add the ground beef and brown, breaking up with your spatula.
- Once browned, add the broccoli florets and diced capsicum. Top with the sauce and stir to combine.
- Add the edamame beans to a heat proof jug. Top with boiling water. After about 30 seconds, carefully strain the water off.
- Divide the rice between four bowls. Top with the teriyaki beef and vegetables, thinly sliced snow peas and edamame beans. Finally top with thinly sliced green onions and sesame seeds and serve.
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