Beef Teriyaki Rice Bowls with Crisp-Tender Vegetables

Beef Teriyaki Rice Bowls

White rice forms the base of these bowls, with glossy ground-beef crumbles, broccoli, red bell pepper, edamame, and snap peas layered on top. Green onions and sesame seeds finish each bowl. Unlike steak-strip versions, the beef cooks in small crumbles, so a short simmer in teriyaki-style sauce is enough to coat it.

Cook the vegetables in stages to keep them crisp-tender, and stir the cornstarch sauce just before it goes into the skillet for an even glaze. Makes 4 bowls in about 35 minutes.

Ingredients for Beef Teriyaki Rice Bowls

• 1 1/2 cups uncooked jasmine or other white rice (280g)
• 1 lb ground beef, 85–90% lean (450g)
• 1 teaspoon neutral oil or sesame oil
• 2 cups bite-size broccoli florets (180g)
• 1 medium red bell pepper, cut into bite-size pieces (150g)
• 1 cup shelled edamame, thawed if frozen (155g)
• 1 cup snap peas, strings removed if needed (100g)
• 1/3 cup low-sodium soy sauce
• 1/4 cup water
• 2 tablespoons honey (40g)
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 3 green onions, thinly sliced
• 1 tablespoon sesame seeds

For a gluten-free option, use tamari instead of soy sauce and check the labels on other packaged ingredients.

How to Make Beef Teriyaki Rice Bowls

1. Cook the rice: Rinse the rice if desired, then cook according to the package directions. Keep it covered while you prepare the toppings.
2. Whisk the sauce: In a small bowl, whisk the soy sauce, water, honey, rice vinegar, cornstarch, garlic, and ginger until no dry cornstarch remains. Set aside.
3. Brown the beef: Heat a 12-inch skillet or wok over medium-high heat. Add the oil and ground beef, breaking the meat into small crumbles. Start checking after about 5 minutes; cook for 5–7 minutes total, until browned, no longer pink, and at 160°F (70°C) when checked with an instant-read thermometer. Drain excess fat if it pools in the skillet.
4. Cook the vegetables: Reduce the heat to medium or medium-high. Add the broccoli and bell pepper and cook, stirring occasionally. Add the edamame and snap peas for the final few minutes. After about 4–6 minutes total, the broccoli should be bright green with a little bite, the pepper should hold its shape, and the edamame and peas should be hot. If the skillet is crowded, cook the vegetables separately and return the beef to the pan before adding the sauce.
5. Glaze the toppings: Stir the sauce again, then pour it into the skillet. Cook uncovered over medium heat, stirring continuously for 1–2 minutes, until it bubbles and clings to the beef and vegetables. Remove from the heat as soon as the glaze is glossy.
6. Assemble the bowls: Divide the rice among four bowls. Spoon the beef and vegetables on top, leaving some rice visible, and finish with green onions and sesame seeds.

How to Keep the Sauce Glossy

Cornstarch settles as the sauce waits, so stir it immediately before pouring. If the cooked beef leaves a greasy pool, drain it before adding the sauce; excess fat can keep the glaze from clinging. The sauce needs only a brief simmer. Once it coats the crumbles, take the skillet off the heat rather than cooking the beef and vegetables longer.

How to Keep the Vegetables Crisp-Tender

A wide skillet gives the broccoli and pepper room to cook instead of steam. Add the edamame and snap peas later so they heat through without losing their bright green color. If everything will not fit comfortably, cook the vegetables separately before glazing the toppings together.

Beef Teriyaki Rice Bowl Variations

Bottled Teriyaki Sauce

Replace the homemade sauce with bottled teriyaki sauce. Sweetness and thickness vary, so add just enough to coat the cooked beef and vegetables, then simmer briefly.

Thinly Sliced Steak

For steak-strip bowls, sear thinly sliced flank steak or sirloin quickly in a hot skillet, working in batches if needed. Toss it briefly with the sauce; do not use the ground-beef cooking time.

How to Store and Reheat the Bowls

Cool leftovers promptly and refrigerate the rice and beef mixture in airtight containers for up to 3 days. Store sliced green onions separately and add them after reheating.

Reheat the rice and beef gently in a skillet over medium-low heat with a splash of water, broth, or sauce. Alternatively, microwave in short intervals, stirring as needed, until hot. If freezing, store the beef mixture in an airtight container for up to 2 months. Thaw it overnight in the refrigerator and reheat with a splash of liquid; keep the rice and fresh garnishes separate when possible.

Nutrition

Approximate nutrition per bowl, based on 4 servings: 660 calories, 38g protein, 21g fat, and 79g carbohydrates. Per 100g: about 125 calories, 7g protein, 4g fat, and 15g carbohydrates. Values will vary with the beef’s fat percentage and the final cooked yield.