These Teriyaki Beef Bowls are a go-to weeknight dinner. It's quick, easy, and full of flavor. Juicy ground beef, crisp veggies, and a rich, savoury teriyaki glaze come together in under 30 minutes. Serve it over rice or make it a lettuce wrap for a meal that hits every time.
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Beef Teriyaki Bowls are a year-round favorite, especially popular during busy weeknights when you need something fast, filling, and flavorful. They’re great for back-to-school season, meal prep Sundays, or after-holiday reset meals when you’re craving something lighter yet satisfying. While not tied to a specific holiday, the sweet and savoury flavours make them a hit during family gatherings.
If you love this, then you need to check out Teriyaki on a Stick, Teriyaki Chicken Rice Bowl, and Air Fryer Teriyaki Salmon
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Ingredients and Substitutions
- Ground beef - you can use chicken, ground chicken or ground pork. This is as versatile as it can get.
- Vegetables - I used carrots, bell pepper and 2 types of cabbages (both green and purple) for this recipe, but feel free to use whatever you have in the fridge.
- Teriyaki sauce (store-bought or homemade version) - save yourself some time and opt for a bottled version. No one is judging you.
- Honey - any sweetener will work for this recipe.
- Chili crisp - this adds so much umami to the dish. I love using this brand for this recipe.
- Sesame oil - toasted sesame oil is even better, I only had sesame oil at the time.
- Water or stock - if the stir fry is too dry, I love adding water or stock because I love it extra saucy.
See recipe card for quantities.
How to make teriyaki beef bowls
- Step 1:
- Step 2:
- Step 3:
- Step 4:
Equipment
- Wok
- Large skillet
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How to store and reheat beef teriyaki bowls
Store leftover teriyaki beef bowls in an airtight container in the fridge for up to 4 days.
To reheat, microwave on high for 1–2 minutes, stirring halfway through. You can also reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Helpful Tips:
- Don’t overcook the veggies – Keep them crisp-tender for the best texture and color.
- Use any vegetables - this is a great “clear the fridge” recipe!
- Double the sauce - If you love saucy bowls or plan to meal prep, make extra for drizzling!
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Teriyaki Beef Bowls
These Teriyaki Beef Bowls are a go-to weeknight dinner. Quick, easy, and full of flavor. Juicy ground beef, crisp veggies, and a rich, savoury teriyaki glaze come together in under 30 minutes. Serve it over rice or make it a lettuce wrap for a meal that hits every time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stir fry
- Cuisine: Japanese
Ingredients
1 lb ground beef
1 cup bell pepper, julienned (any colour)
1 cup cabbage, julienned (I used both green and purple)
1 cup carrots, julienned
½ cup onion, julienned
1 tbsp garlic, minced
Teriyaki glaze:
½ cup teriyaki sauce (store-bought or use my homemade version)
1 tbsp honey
1 tbsp chili crisp (optional, highly recommended)
1 tbsp sesame oil
¼ cup of water or stock - if too dry
Cooked rice, for serving
Optional: sesame seeds and green onions, for garnish
Instructions
- Cook the ground beef: Heat sesame oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon. Leave it alone to crisp up and fully cooked, about 5–6 minutes.
- Add the garlic and onions: Add the minced garlic and the onions, saute for 2 minutes.
- Sauté the vegetables: Add the bell pepper, carrots and cabbage to the pan. Sauté for 3–4 minutes until the veggies are slightly tender but still crisp.
- Add the sauce: Pour in the teriyaki sauce, chili crisp, honey, and sesame oil. Stir well to combine and let everything simmer for 2–3 minutes, allowing the sauce to thicken slightly and coat the beef and veggies. Pro tip: If it's too dry, add ¼ cup of water or stock.
- Serve: Spoon the teriyaki beef mixture over cooked rice. Garnish with sesame seeds and chopped green onions, and chili oil if desired.
Notes
- You can double the sauce if you prefer your bowls extra saucy. This recipe is also great for meal prep - just store in airtight containers for up to 4 days in the fridge.
- Don’t overcook the veggies – Keep them crisp-tender for the best texture and color.
- Use any vegetables - this is a great “clear the fridge” recipe!
- Double the sauce - If you love saucy bowls or plan to meal prep, make extra for drizzling!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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