Beef Teriyaki Bowls

You know that feeling after a weekend of takeaways and a few too many snacks? Come Monday, all you want is something fresh, wholesome and easy to throw together.

That’s exactly where these beef teriyaki bowls come in!

Ready in under 30 minutes, packed with crunchy veg and coated in a sticky-sweet teriyaki glaze that ties it all together.

The homemade teriyaki sauce takes just five minutes and tastes miles better than anything bottled (but bottled works fine if you’re in a pinch).

It’s the kind of dinner that works with whatever’s in the fridge; your kids’ favourite veggies or anything you’re trying to use up. Think of our recipe as a good starting point.

It’s family-friendly, great for meal prep, and just the thing to reset the week with something fresh and fuss-free.

You might also enjoy…

If you love these teriyaki beef rice bowls, you might also like our quick prawn noodles, spicy dragon noodles, deconstructed sushi salad, bang bang chicken skewers or Yuk Sung (Chinese lettuce wraps). They’re all speedy, Asian-inspired dinners, full of flavour and great for busy weeknights.

Key ingredient notes and substitutions

For the teriyaki sauce

For the beef bowls

Rice vinegar

We’re using rice vinegar in this recipe, which is a mild, slightly tangy vinegar often found in the Asian section of the grocery store.

If you prefer to use mirin instead, it’s a sweet rice wine commonly used in Japanese cooking. Keep in mind that mirin is sweeter, so you might want to reduce the honey a bit.

Cooked rice

For the cooked rice, you can use any variety you like; jasmine, basmati or even something like brown rice or short-grain rice. They all work perfectly with these teriyaki bowls.

When we’re in a hurry, we like to use 2-minute microwave rice, but we tend to make up for the shortcut by using the nicest microwave rice we can get, like a mix of basmati and wild rice.

Lean ground beef (beef mince)

Lean ground beef works best for these bowls.

It’s lighter and cooks up drier, without extra fat releasing into the pan.

You can also use ground turkey, ground pork or a soy-based alternative if you prefer.

Edamame beans

We love using edamame beans in these bowls. They bring great texture, a boost of protein and they just look so vibrant and pretty!

For this recipe, we use pre-shelled edamame beans from the fresh veg section, which usually come in small pots. They’re already steamed or blanched and ready to eat straight away.

**If you’re using edamame in pods, though, keep in mind they need to be cooked first, as raw edamame can be toxic. Here’s a good article on Spruce Eats on how to cook edamame beans in pods.

Vegetable variations

We love the veggies listed in our recipe: Broccoli florets (we use tenderstem), red bell pepper, green cabbage, edamame beans, snow peas (mange tout) and green onions (spring onion).

But really, you can mix it up with so many other vegetables, depending on what you’ve got or what you prefer.

Here are some other great options:

Cooked with the beef:

• Carrots (julienned or sliced)
• Mushrooms (button, shiitake or oyster)
• Zucchini (sliced or spiralised)
• Baby corn
• Asparagus

Raw on top:

• Cucumber (thinly sliced, julienned or ribboned)
• Avocado (sliced)
• Radishes (thinly sliced)
• Fresh herbs

Step-by-step instructions

How to make the teriyaki sauce

1. If you haven’t already, mix the cornstarch with a tablespoon of water to make a slurry and set it aside.

2. Add the soy sauce, honey, rice vinegar, water, sesame oil, garlic paste and ginger paste to a small saucepan.

Stir occasionally as you heat it over low heat until you see tiny bubbles appear on the side of the pan. Be careful not to let it boil.

3. Slowly add the cornstarch slurry while stirring continuously. Keep stirring over low heat for another 2-3 minutes, until the sauce thickens and becomes glossy.

Making the beef bowls

4. Heat the oil in a large frying pan over medium heat. Add the ground beef, breaking it up gently with a fork as it cooks. Continue cooking for 5-7 minutes, or until the beef is browned and there is no pink remaining.

5. Add the broccoli florets, shredded cabbage and diced red bell pepper to the pan.

6. Turn the heat up to medium-high and stir-fry for 3-4 minutes, or until the vegetables are tender but still slightly crunchy.

7. Pour the teriyaki sauce into the pan and stir to coat the beef and vegetables. Let everything simmer for 1–2 minutes, just until heated through. Taste and adjust the seasoning if needed.

8. Spoon the rice into bowls, then pile the beef and veggie mixture on top. Finish with edamame beans, snow peas and sliced green onions. Sprinkle over some sesame seeds to serve.

Storage and reheating

Leftovers will keep in the fridge for up to 2 days.

The fresh toppings like edamame, snow peas and green onions will soften once everything’s mixed and reheated, but that’s totally fine, they still taste great, just a little less crisp.

Reheat in the microwave or in a pan over low heat until it’s nice and hot.

If you’d rather keep that fresh crunch next time, just set a few toppings aside and add them after reheating.

Meal prep

These beef teriyaki bowls are perfect for meal prep, whether you’re packing lunches or just want something ready to go when time’s tight.

They reheat beautifully and with a few smart packing tips, everything stays fresh and full of flavour.

Pack Together (in one container):

• Cooked rice
• Teriyaki beef and stir-fried veg

Pack Separately (in a small container or sandwich bag):

• Edamame beans
• Snow peas
• Sliced green onions
• Sesame seeds