Teriyaki Beef Bowls with Kimchi Mayo

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These teriyaki beef bowls feature a rainbow stir-fry of crisp tender vegetables and ground beef, a simple homemade teriyaki sauce bursting with Asian flavor and a tangy kimchi mayo drizzle to top it all off. I need recipes like this one for busy weeknights and the leftovers are absolutely elite as meal prep lunches.

My thoughts on this recipe:

I feel like I am CONSTANTLY asking myself, okay what’s for dinner. On Saturdays I always sit down and plan out dinners for the week ahead. Then I make a list of everything I need to execute those meals and go grocery shopping. I like to stick with one grocery trip per week because with two toddlers, making constant trips to the grocery store is kind of like torture.

One time I saw this meme that said “how does it feel to decide what your family eats for three meals a day, seven days a week, for at least the next 18 years?” And I just really resonated with that because yes. I am she. She is me. I decide what everyone in my household eats all day. every day.

When I pick out my meal ideas/recipes for the week I look for a few things 1) does it look and sound absolutely delicious? 2) is it balanced with protein, satisfying carbs and LOTS of non-starchy vegetables? And 3) does it take less than 30-45 minutes to prepare?

I have good news my friends, these beef teriyaki bowls fit the criteria PERFECTLY. They are quick, easy, flavorful, balanced and something my whole family devours. Well, Penelope loved everything, Lia (my elder toddler) was slightly more skeptical but toddlers be toddlers amirite?

And want to know the true test of a good recipe? Whether or not you are stoked for the leftovers for lunch. And when I tell you I ate this for lunch all week long and was so, so happy. 

What you need to make it:

How to make:

Whisk together the sauce: in a liquid measuring cup or small bowl whisk together the water and cornstarch until the cornstarch is fully dissolved. Add the coconut aminos, honey, sesame oil, mirin, garlic and ginger and whisk until smooth and well combined.

Brown the beef: in a large wok, ceramic-coated nonstick skillet or cast-iron pan heat 1 tablespoon oil over medium-high heat. Add the ground beef and cook, breaking it up with a spatula or wooden spoon until cooked through, about 6-7 minutes. Remove cooked beef from the pan, drain if needed and set aside.

Stir-fry the veggies: add the remaining tablespoon of oil and when it is hot add the bell pepper, zucchini, broccoli and carrots. Keep the heat on medium-high and stir-fry the veggies, stirring occasionally, until they are crisp tender, about 4-5 minutes. (Take care not to overcook!)

Sauce it up: add the beef back to the pan and pour in the teriyaki sauce mixture. Toss everything together and let sauce come to a simmer. Simmer for 2 minutes until sauce is thickened. Remove from heat.

Assembly: blend together the kimchi mayo. Spoon saucy beef and veggies over a pile of steamy rice and top with green onions, kimchi mayo and sesame seeds.

Easy ingredient substitution ideas:

• Instead of honey in the sauce, you can use brown sugar or cane sugar.
• Coconut aminos are commonly used as a gluten-free soy sauce alternative. You can easily use soy sauce or tamari.
• Mirin is a sweet rice vinegar used in many Japanese recipes. You can substitute rice vinegar and add just a touch more honey to the sauce to make up for the lack of sweetness.
• Most cooking oils will work here- avocado oil, olive oil, canola oil, whatever suits your fancy.

Variation Ideas:

• Grain: serve this teriyaki beef over white rice, brown rice, cauliflower rice, quinoa or farro.
• Protein: this recipe will work with ground chicken, ground turkey, crumbled tofu or thinly sliced flank steak or petite sirloin.
• Veggies: go wild here and use whatever stir-fry vegetables you love! Good options include: snow peas, snap peas, cauliflower, broccoli, bell peppers, mushrooms, onions, zucchini or summer squash.
• Sauce: I created this addicting kimchi mayo to pair with these teriyaki beef bowls but other ideas for a finishing drizzle include sriracha mayo, toasted sesame oil, extra homemade teriyaki sauce or yum yum sauce.

FAQs:

If you love Asian-inspired flavors, you’ll love these other easy dinner ideas:

Watch how to make:

​I hope you all love it as much as I do and if you make it make sure to tag me on Instagram or TikTok!

Teriyaki Beef Bowls with Kimchi Mayo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

• Author: Erica
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stir-fry
• Cuisine: Asian
• Diet: Gluten Free

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Description

Saucy beef and veggies piled high on a steamy rice pillow and finished off with a drizzle of tangy kimchi mayo, MUAH! Dinner time perfection.

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Ingredients

Units USM Scale 1x2x3x

Teriyaki Sauce

• 1/3 cup coconut aminos
• 3 tablespoons honey
• 1 teaspoon toasted sesame oil
• 2 tablespoons mirin
• 1 teaspoon fresh ginger, grated
• 3 cloves garlic, finely minced or grated
• 1/4 cup water
• 1 tablespoon cornstarch

Stir-fry

• 2 tablespoons avocado oil
• 1 1/4 lb lean ground beef
• 1 cup julienned carrot (or 2 medium carrots, julienned)
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced into half moons
• 1 cup broccoli florets, cut into 1-inch pieces

Assembly

• Kimchi mayo
• Steamed jasmine rice or quinoa
• Green onions
• Sesame seeds

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Instructions

Sauce: in a liquid measuring cup or small bowl whisk together the water and cornstarch until the cornstarch is fully dissolved. Add the coconut aminos, honey, sesame oil, mirin, garlic and ginger and whisk until smooth and well combined.

Beef: in a large skillet heat 1 tablespoon oil over medium-high heat. Add the ground beef and cook, breaking it up with a spatula or wooden spoon until cooked through, about 6-7 minutes. Remove beef from the pan, drain if needed and set aside.

Stir-fry: add the remaining tablespoon of oil and when it is hot add the bell pepper, zucchini, broccoli and carrots. Keep the heat on medium-high and stir-fry the veggies, stirring occasionally, until they are crisp tender, about 4-5 minutes. Take care not to overcook! Err on the side of undercooked, as they will continue to cook when you add the beef and sauce.

Sauce: add the beef back to the pan and pour in the teriyaki sauce mixture. Toss everything together and let the sauce come to a simmer. Simmer for 2 minutes until sauce is thickened. Remove from heat.

Assembly: serve immediately over rice and top with kimchi mayo, green onions and sesame seeds!

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Notes

Refer to above blog post for easy ingredient substitutions, variation ideas and answers to frequently asked questions.

Nutrition information is just an estimate and may vary slightly.

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Nutrition

• Serving Size: 1/4 recipe (not including rice)
• Calories: 426
• Sugar: 19.8 g
• Sodium: 570.7 mg
• Fat: 19.1 g
• Carbohydrates: 32.8 g
• Protein: 29.9 g
• Cholesterol: 91.8 mg

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