Simple weeknight meals meet big flavor with these ground beef teriyaki bowls!
Alongside rice, stir-fried bok choy, and snap peas, this one-bowl meal comes together in less than 30 minutes.
TLDR: Top tips
Go homemade or use storebought - I almost always keep a jar of homemade teriyaki sauce in the fridge (it keeps for months!), but feel free to use your favorite storebought teriyaki.
Simple swaps - Pair with sweet potatoes or cauliflower rice instead of rice. Or change up the veggies if you prefer broccoli or green beans!
Ingredients
GROUND BEEF: Any ground beef works, but I do prefer extra lean ground beef, as I find it soaks up the teriyaki better!
BOK CHOY: Baby bok choy works best for stir fries! I'm a big fan of bok choy with simple meals like this, but you can omit it if it's not your thing.
SNAP PEAS: Sugar snap peas or regular snap peas work well. Don't use shelling peas; they're a little too tough.
TERIYAKI: Obviously a main component of this meal! I highly recommend whipping up your own homemade teriyaki sauce, but you can use storebought if you'd prefer. I can't test all storebought teriyaki sauces, so results may vary if you go that route.
Instructions
This recipe comes together lightning-fast, so it's even more important to prep ingredients before you start. Mince the garlic and ginger and prepare the bok choy and snap peas so you are ready to go!
- Brown the meat - Heat the oil in a skillet over medium-high heat and cook the ground beef until mostly browned.
- Add garlic & ginger - Add the minced garlic and ginger, stirring until fragrant.
- Pour in teriyaki - Add the teriyaki into the mix and stir to incorporate. Cook until the teriyaki has reduced and beef is cooked through. Remove the ground beef.
- Sauté veggies - Add a little more oil to the skillet and sauté the veggies until crisp-tender.
- Assemble bowls - Divide sweet potatoes, beef mixture, and veggies between bowls. Top with sliced green onions, radish, and sesame seeds!
Tips
- Adjust spices to suit your tastes - My homemade teriyaki doesn't include garlic or ginger, as I prefer to add them as I cook. So if you use a storebought teriyaki, you may find you don't need as much garlic or ginger in this recipe!
- Serve with your preferred starch - Rice makes an easy go-to for us, but ground beef teriyaki goes great with roasted sweet potatoes too!
- Make for meal prep - As written, this recipe will provide 4 four ounce servings of beef. You can easily double it to create larger servings or more meals; perfect for meal prep!
FAQs
If the veggies I used aren't your jam, consider using broccoli, carrots, or green beans. The cook time will vary on all of these (with broccoli taking the longest if you're using fresh), but you can cut down on the cook time by using steamed frozen broccoli or beans.
We often opt for rice as a starchy carb with our meals, but the slight sweetness from roasted sweet potatoes adds a nice touch to this flavorful teriyaki bowl!
Consider swapping in cauliflower rice if you need fewer carbs.
More weeknight bowl recipes
Loving the idea of protein-focused weeknight bowls? Here are some additional favorites:
- Plantain & Olive Beef Bowls
- Simple Pulled Pork Burrito Bowls
- Spicy Gochujang Salmon Bowls with Rice
- Teriyaki Salmon Rice Bowls with Cucumber and Avocado
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Ground Beef Teriyaki Bowls
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 3 teaspoons olive oil, divided
- 16 ounces lean ground beef
- ¼ cup homemade teriyaki OR ¼ cup store bought teriyaki
- 1 ½ tablespoons minced garlic (about 4 cloves)
- 1 ½ tablespoons minced fresh ginger
- 2 cups cooked basmati rice
- 1 head baby Bok choy, washed and trimmed
- 2 cups snow peas or sugar snap peas
- sliced green onions, for garnish
- matchsticked radishes, for garnish
- sesame seeds, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking up the beef into smaller chunks with a wooden spatula as you go, for 5-6 minutes or until mostly browned.
- Add the teriyaki, garlic, and ginger, stirring to incorporate. Continue to cook until most of the liquid has been absorbed. Remove the beef from the skillet.
- Heat the remaining teaspoon olive oil in the skillet without wiping it out. Add the bok choy and snow peas, cooking for 3-4 minutes while stirring frequently. Turn off heat.
- Divide beef, vegetables, and rice between 3-4 bowls. Top with sesame seeds and sliced green onions, if desired.
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