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:
Coconut aminos: coconut aminos provide saltiness and depth of flavor. You can also use soy sauce or tamari.
Honey: to balance most Asian sauces you need a touch of sweetness which is what honey provides in this recipe.
Toasted sesame oil: toasted sesame oil provides amazing flavor, make sure to get toasted!
Mirin: mirin provides the sweetness and acidity for the sauce. You can substitute rice vinegar if you do not have mirin.
Fresh ginger: ginger gives a beautiful flavor to the stir-fry, I recommend fresh but in a pinch you can use powdered ginger or ginger paste.
Garlic: I mean can you even make a stir-fry without garlic!? I love to use a microplane to finely grate the garlic so it really disperses throughout the entire sauce.
Cornstarch: cornstarch is the thickening agent for the sauce.
Avocado oil: a good high-heat cooking oil is needed to stir-fry the meat and veggies.
Lean ground beef: ground beef is a convenient quality protein. I like to get lean organic ground beef from Costco.
Stir-fry vegetables: vegetables provide volume, invaluable nutrients, and fiber to this dish. I use carrots, red bell pepper, zucchini and broccoli but you can modify to include whichever veggies you love.
Kimchi mayo: you all know I’m a sauce gal, this kimchi mayo takes this bowl to the next level.
Steamed rice: or any grain of choice to round out these teriyaki beef bowls!
Green onions: thinly sliced scallions add a finishing touch of color and flavor.
Sesame seeds: because why not?
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:
Sure, that would make this recipe extra simple!
I would recommend thinly slicing the beef and adding it to a large plastic food storage bag with half the marinade. Seal tightly and marinate 4 hours up to 24 hours.
You can whisk together the teriyaki sauce, prepare the kimchi mayo and chop all the vegetables ahead of time. For best results, I suggest waiting to stir-fry everything together right before serving.
Store leftovers in an airtight container in the fridge for up to four days. This is a meal prep lunch I look forward to eating all week long!
No. These teriyaki beef bowls are not spicy but if you like a little spice add a big pinch of red pepper flakes or 1-2 teaspoons sriracha to the sauce.
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!
PrintTeriyaki Beef Bowls with Kimchi Mayo
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
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.
Ingredients
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
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!
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Keywords: meal prep, dinner, lunch, Asian, healthy, balanced, bowls
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Johanna
This recipe was easy and delicious. It will be a go to from now on.
★★★★★
Erica
Wow thanks you Johanna! I am thrilled you liked it, thanks for trying!
Erica
Aimee
Great easy weeknight meal! Added edamame too. Thanks so much!
★★★★★
Erica
LOVE adding edamame! Thanks for trying this recipe Aimee!
Cheers 🙂
Erica
Ashlan
Sooo good!! Love the sauce and loaded with veggies.
★★★★★
Erica
Thanks Ashlan!! Can’t wait til we can get the littles together again 😉
Andrea
This one was a winner at my house and helped convert my husband to enjoying bowl dinners! Very easy to make. Love the variety of veggies and flexibility to tailor the toppings to whatever the family loves!
★★★★★
Erica
YAAAAY for a bowl convert haha! Bowl meals are life!
Julie
This was yummy, easy to make, and kid-friendly, plus a great way to use lots of veggies! Will definitely make again!
★★★★★
Anne Marie Dammeyer
Absolutely delicious! I made something delicious!!!
★★★★★
Erica
yaaassss ya did! Go you!