Ready in 30 minutes, filled with steamed rice, crunchy veggies, and tender slices of beef covered in a homemade teriyaki sauce, these teriyaki beef bowls are a quick, easy, and delicious dinner idea.
If you think you can’t make teriyaki at home, think again, because these beef teriyaki bowls are SO easy to make. Though you can certainly find pre-made teriyaki sauce in most grocery stores, making your own teriyaki sauce is simple and incredibly inexpensive.
With a few simple ingredients, many of which you probably already have at home, you can create a glossy, sweet, sticky, and savory teriyaki sauce in a matter of minutes. Not to mention, if desired, you can make a double or triple match, quickly reduce it in a pan, allow it to cool, and store it in an airtight container for days to come.
Why You’ll Love It
- Quick and Easy – Ready in 30 minutes, this recipe is perfect for a weeknight dinner.
- High in Protein – These teriyaki beef bowls are loaded with 32 grams of protein per serving.
- Full of Flavor – The homemade teriyaki sauce ensures each bite is mouthwatering.
Ingredients + Substitutions
- Flank Steak – To add some protein. The recipe calls for flank steak, but any lean steak would work well. You can also use ground beef if preferred. See the notes section of the recipe card for details.
- Soy Sauce – To make the homemade teriyaki sauce and season the beef. You can use regular or low-sodium soy sauce.
- Rice Vinegar – To balance the acidity of the teriyaki sauce. Any style of rice wine vinegar will work well.
- Brown Sugar – To add a bit of sweetness to the sauce. The recipe calls for brown sugar, but you can use honey or pure maple syrup if preferred.
- Cornstarch – To thicken the teriyaki sauce.
- Ground Ginger – To flavor the sauce. The recipe calls for ground ginger, but you can use fresh ginger root if preferred. See the notes section of the recipe card for details.
- Garlic Powder – To flavor the sauce. The recipe calls for garlic powder, but you can use garlic cloves if preferred. See the notes section of the recipe card for details.
- Rice – To add some carbohydrates. The recipe calls for white rice; I used jasmine rice, but any white rice or brown rice will also work well. See the notes section of the recipe card for details.
- Veggies – A mixture of broccoli, bell pepper, carrots, and green onion to add some fiber and micronutrients to the beef bowls. Other vegetables such as shelled edamame beans, snap peas, snow peas, and mushrooms would also work well.
- Sesame Oil – To cook the beef and add some healthy fats. Olive oil will also work well.
- Sesame Seeds – To serve, although optional.
Dietary Adaptions
To Make them Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos.
To Make them Dairy-Free: No adaptations are needed; this recipe is dairy-free.
Red’s Nutrition Tip
Flank steak is one of the leanest cuts of beef, making it a great option for a high-protein, low-calorie meal. In fact, flank steak’s fat content is closer to chicken breasts than chicken legs, and it’s a great source of zinc, iron, phosphorus, and several B vitamins (1).
Serving Suggestions
These teriyaki steak bowls are a balanced meal with protein, carbohydrates, fiber, and fats. They can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:
- To make them lower in fat, swap the steak for lean ground meats such as extra-lean ground beef, ground chicken, or ground turkey.
- To make them low-carb, swap the rice for cauliflower rice.
- To add some heat, add a pinch of red pepper flakes to the teriyaki sauce.
- To reduce sodium content, use a low-sodium soy sauce.
Storage + Reheating
To Refrigerate: Allow the teriyaki beef and rice to cool completely, then add them to containers, combined or separately, and store them in the refrigerator for up to 4 days.
To Freeze: Once cooled completely, transfer the beef and rice to airtight containers, combined or separately, and store them in the freezer for up to 3 months.
To Reheat: Once thawed, reheat the teriyaki beef and rice in the microwave for 2-3 minutes or until warm.
More Beef Bowls:
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Teriyaki Beef Bowls
These teriyaki beef and rice bowls are ready in 30 minutes, high in protein, and full of flavor. Whip them up for a quick weeknight dinner or a healthy meal prep idea for weekday lunches.
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Prep Time: 15 minutes -
Cook Time: 15 minutes
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Total Time: 30 minutes
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Yield: 4 bowls 1x
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Category: Dinner
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
Teriyaki Beef:
- 1 tablespoon sesame oil
- 1 pound flank steak, thinly sliced
- 1/4 cup soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons brown sugar, or honey
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Bowls:
- 1 1/2 cups white rice
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 carrot, julienned
- 2 green onions, sliced
- Sesame seeds, to serve
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a small bowl, add the sauce ingredients: soy sauce, rice vinegar, brown sugar, cornstarch, ground ginger, and garlic powder, and whisk until well combined. Set aside.
- In a large skillet, warm the sesame oil on medium-high heat, then add the sliced flank steak and cook for 3-4 minutes until browned and mostly cooked through, flipping the slices of beef so they cook on both sides.
- Add the teriyaki sauce to the pan, tossing to coat the beef, and allow to cook for an additional 1-2 minutes until the sauce thickens.
- Once cooked, remove the beef from the pan, transfer it to a plate, and set it aside.
- In the same pan on medium heat, add the broccoli florets, sliced bell peppers, julienned carrots, and sliced green onions (white parts only), along with 2 tablespoons of water, and cook, stirring occasionally, for 3-4 minutes or until the vegetables are tender.
- Once the vegetables are cooked, return the beef to the pan and toss everything until well combined.
- Once everything is cooked, assemble the bowls with the cooked rice, cooked beef, stir-fried veggies, and top with sliced green onions (green parts only) and sesame seeds.
- Any leftovers can be cooled and stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Brown Rice: Swap the white rice for 1 1/2 cups of brown rice and increase the cooking time in step #1 to 40 minutes or as per package instructions.
To Use Ground Beef: Swap the flank steak for 1 pound of lean ground beef and increase the cooking time in step #3 to 5-6 minutes.
To Use Ginger Root: Swap the ground ginger for 1-inch of ginger root, finely minced or grated, and add it in step #2.
To Use Garlic Cloves: Swap the onion powder for 2 cloves of garlic, finely minced or grated, and add it in step #2.
Nutrition
- Serving Size: 1 bowl
- Calories: 518 calories
- Sugar: 9 grams
- Fat: 10 grams
- Carbohydrates: 73 grams
- Fiber: 4 grams
- Protein: 32 grams
This was delicious and easy. We did double the sauce. Thanks for a yummy recipe!
Thanks, Erin!
This is a frequent repeat at our house and our son’s teenage friends even request it. It feels so amazing to make our own sauce.
Wow! So happy to hear that Kris, thank you for sharing. 🙂
This is an absolute winner in my house. Will be a weekly dinner as so easy and delicious 🙂
Quick and easy and so delicious!! Will definitely make this one again. Also love that you provide options to customize your recipes as well to make them gluten free or swap ingredients
Thanks for sharing, Val. 🙂