Description
This Teriyaki Beef Bowls recipe features savory ground beef and crisp-tender vegetables coated in a homemade teriyaki sauce, served over fluffy rice for a quick and flavorful weeknight meal.
Ingredients
Scale
Beef and Vegetables
- 3 tablespoons olive oil, divided
- 1 lb ground beef
- 1 red bell pepper, diced
- ½ yellow onion, diced
- 1 head broccoli, cut into small florets
- 3 cups snap peas
Sauce
- ½ cup soy sauce
- ¼ cup honey
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ¼ teaspoon red pepper flakes
- 1 tablespoon arrowroot powder (or cornstarch)
For Serving
- Cooked rice
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Brown Beef: Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the ground beef and cook until browned all over. Remove the beef from the pan and drain any excess grease.
- Sauté Vegetables: Add the remaining 2 tablespoons of olive oil to the same saucepan and heat over medium-high heat. Add diced red bell pepper, yellow onion, broccoli florets, and snap peas. Cook the vegetables, stirring often, until they become tender-crisp.
- Make Sauce: While the vegetables are cooking, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, grated ginger, red pepper flakes, and arrowroot powder in a separate bowl until smooth and well combined.
- Combine and Simmer: Return the browned beef to the saucepan with the sautéed vegetables. Pour the prepared teriyaki sauce over the beef and vegetables and stir thoroughly to coat everything evenly. Reduce the heat to medium and let the mixture simmer for about 6 to 7 minutes until the sauce thickens slightly.
- Serve: Spoon the teriyaki beef and vegetable mixture over cooked rice. Garnish with sliced green onions and sesame seeds for an added layer of flavor and texture. Serve immediately.
Notes
- Arrowroot powder can be substituted with cornstarch in equal amounts for thickening the sauce.
- For a spicier kick, increase the red pepper flakes to taste.
- Use jasmine or basmati rice for best results as the base for serving.
- This recipe can be adapted with chicken or tofu instead of beef for variation.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave.
