Name: Teriyaki Ground Beef Bowls with Veggies and Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon olive oil; 1 ½ pounds lean ground beef (ground turkey or chicken work as substitutes); ½ yellow onion (diced); 1 red bell pepper (diced); 1 small head of broccoli (chopped small); 2 scallions (diced (whites and greens separated)); ½ cup coconut aminos (soy-free and gluten-free; sub with low-sodium soy sauce or tamari); 1 tablespoon honey (maple syrup or brown sugar also work); 1 teaspoon apple cider vinegar; 1 inch fresh ginger (grated); 2 garlic cloves (minced); Cooked rice (for serving); Sesame seeds (for serving (optional))

When I need a quick, hearty dinner, these teriyaki beef bowls with veggies and rice are one of my favorites. They come together in 20 minutes with just a few simple ingredients, lots of fresh veggies, and a delicious homemade teriyaki-style sauce that's naturally gluten-free. I make these all the time for easy weeknight meals or when I need something fast for a group. They're also super easy to customize, just swap in whatever protein or veggies you have on hand, or serve them over noodles or cauliflower rice instead.

Two bowls of teriyaki beef and vegetables with rice, garnished with scallions and sesame seeds.

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Key Ingredients
Instructions
Sarah's Top Tips
Serving Suggestions
Storage & Reheating
Related Recipes
Teriyaki Ground Beef Bowls with Veggies and Rice
Comments

I love making different kinds of bowls with ground meat-it's such an easy way to get a filling, flavorful meal on the table without much effort. I make a lot of skillet-style dinners this way too, like my ground chicken stir fry with peanuts, when I want something fast with bold, sweet-savory flavor. I'm also a huge teriyaki fan, if you couldn't tell from my teriyaki chicken thighs recipe or my teriyaki salmon recipe. This simple ground beef bowl version is one of my favorites. It's packed with colorful veggies, easily customized with whatever I have in the fridge, and simple enough to whip up on a weeknight. I'll often double the batch for meal prep, so I have lunches ready to go for the next few days.

Key Ingredients

Labeled ingredients for teriyaki beef bowls including ground beef, rice, broccoli, red pepper, onion, garlic, ginger, and coconut aminos.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and fully cooked. Use a slotted spoon to transfer the beef to a bowl and set aside. Drain any excess fat from the pan if needed.

Broccoli and red peppers sautéing in a skillet with onion and garlic.

Step 2: In the same skillet, add the diced onion, red bell pepper, chopped broccoli, and the white parts of the scallions. Sauté for 6-8 minutes, stirring occasionally, until the veggies are tender.

Teriyaki sauce mixture made with garlic, ginger, honey, and coconut aminos in a glass measuring cup.

Step 3: While the veggies cook, whisk together the coconut aminos, apple cider vinegar, honey, grated ginger, and minced garlic in a small bowl or measuring cup.

Ground beef, broccoli, and peppers combined in a skillet with teriyaki sauce.

Step 4: Return the cooked beef to the skillet with the vegetables. Pour the sauce over everything and stir well to combine. Let it simmer for about 5-6 minutes until the sauce thickens slightly and the flavors come together. Serve the beef and veggie mixture over a bed of rice. Top with the green parts of the scallions and a sprinkle of sesame seeds if using.

Sarah's Top Tips

Don't skip the fresh ginger and garlic. They're what really bring the sauce to life. I like grating them with a microplane to skip the chopping and make cleanup easier.
If you're like me and love saucy bowls, go ahead and double the sauce. It's perfect for soaking into the rice.
If the sauce ends up a little salty for your taste, add a splash of water or low-sodium broth to mellow it out.

Quick beef stir fry bowl with scallions and sesame seeds.

Serving Suggestions

I usually serve these bowls as-is, but they're easy to change up. Sometimes I'll add a side of cucumber salad or roasted edamame. If I'm in the mood for something different, I'll swap the rice for cauliflower rice or noodles. A soft-boiled egg or some avocado makes it extra filling, and a little chili crisp or sriracha is great if you like heat.

Storage & Reheating

Fridge: Leftovers store really well, which makes these bowls perfect for meal prep. Let everything cool, then store the beef and veggie mixture in an airtight container in the fridge for up to 4 days. Keep the rice separate to prevent it from getting soggy.

Reheating: Reheat the beef and veggies in a skillet over medium heat or in the microwave with a splash of water to loosen the sauce. The rice warms up quickly in the microwave or can be tossed into the pan for a quick stir-fry.