Teriyaki Ground Beef Bowls with Veggies and Rice
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 and lots of fresh veggies. The ground beef gets tossed in a quick, homemade teriyaki-style sauce that’s naturally gluten-free thanks to coconut aminos.
Servings: 4 servings
Calories: 380.67kcal
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)
Instructions
- Heat olive oil in a skillet over medium heat. Brown the beef, breaking it up with a wooden spoon, for about 5–7 minutes. Use a slotted spoon to transfer the beef to a bowl and set aside. Drain excess fat if needed.1 tablespoon olive oil, 1 ½ pounds lean ground beef
- In the same pan, sauté onion, bell pepper, broccoli, and scallion whites for 6–8 minutes, until softened.½ yellow onion, 1 red bell pepper, 1 small head of broccoli, 2 scallions
- Whisk together coconut aminos, apple cider vinegar, honey, ginger, and garlic in a small bowl or measuring cup.½ cup coconut aminos, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1 inch fresh ginger, 2 garlic cloves
- Return the beef to the pan, pour the sauce over top, and simmer for 5–6 minutes until the sauce has slightly thickened and the veggies are tender.
- Serve over rice and top with scallion greens and sesame seeds.Cooked rice, Sesame seeds
Video
Notes
Top Tip: I keep a knob of ginger root in the freezer and grate it straight from frozen into whatever I'm cooking. It actually grates easier frozen than fresh, and I always have some on hand instead of watching it go soft in the fridge.
Cooking Tips
- Grate the ginger, don't mince it, so it melts into the sauce instead of leaving stringy bits.
- Taste before adding extra salt, since coconut aminos vary in saltiness by brand.
- Sauce is ready when it coats the back of a spoon, not by the clock.
- Drain fattier ground beef well so the sauce doesn't turn watery.
- Refrigerate the beef mixture up to 4 days, and keep the rice separate so it doesn't turn mushy.
- Freeze the beef mixture without rice for up to 3 months, and thaw overnight in the fridge.
- Reheat in a skillet with a splash of water or broth, or microwave in 30-second bursts, stirring between each.
- Chop the vegetables and mix the sauce up to a day ahead to save time on cooking night.
Nutrition
Serving: 1serving | Calories: 380.67kcal | Carbohydrates: 24.76g | Protein: 41.41g | Fat: 12.7g | Saturated Fat: 4.51g | Polyunsaturated Fat: 1.03g | Monounsaturated Fat: 6.27g | Trans Fat: 0.58g | Cholesterol: 105.46mg | Sodium: 843.95mg | Potassium: 1185.22mg | Fiber: 5.04g | Sugar: 8.92g | Vitamin A: 1938.66IU | Vitamin C: 176.39mg | Calcium: 99.75mg | Iron: 5.49mg
