Beef Teriyaki Bowls

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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.

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Prep Time:10

Cook Time:20

Total Time:30

Servings: servings

Calories: 385kcal

Equipment

1 large frying pan

Ingredients

For the teriyaki sauce

2 teaspoons cornstarch, mixed with 1 tablespoon of water
5 tablespoons soy sauce
2 tablespoons honey
1½ tablespoons rice vinegar or mirin (it will be a bit sweeter)
2 tablespoons water
1 tablespoon sesame oil
2 teaspoons garlic paste or crushed garlic
2 teaspoons ginger paste or grated ginger

For the beef bowls

2 tablespoons oil
1 pound (450g) lean ground beef
2 cups broccoli florets
2 cups green cabbage, shredded or red cabbage
1 cup red bell pepper, diced

Finishing touches

4 portions cooked rice
1 cup edamame beans, shelled and ready to eat
1 cup snow peas, sliced into thin strips or mange tout/sugar snaps
2 green onions, sliced into thin rounds or spring onions
sesame seeds for sprinkling

Instructions

Make the teriyaki sauce

If you haven't already, mix the cornstarch with a tablespoon of water to make a slurry and set it aside.
2 teaspoons cornstarch, mixed with 1 tablespoon of water
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.
5 tablespoons soy sauce, 2 tablespoons honey, 1½ tablespoons rice vinegar, 2 tablespoons water, 1 tablespoon sesame oil, 2 teaspoons garlic paste, 2 teaspoons ginger paste
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.

Make the beef bowls

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.
2 tablespoons oil, 1 pound (450g) lean ground beef
Add the broccoli florets, shredded cabbage and diced red bell pepper to the pan.
2 cups broccoli florets, 2 cups green cabbage, shredded, 1 cup red bell pepper, diced
Turn the heat up to medium-high and stir-fry for 3-4 minutes, or until the vegetables are tender but still slightly crunchy.
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.
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.
4 portions cooked rice, 1 cup edamame beans, shelled and ready to eat, 1 cup snow peas, sliced into thin strips, 2 green onions, sliced into thin rounds, sesame seeds for sprinkling

Notes

Vegetable variations

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

Nutrition