There’s something magical about a quick weeknight dinner that tastes like takeout but comes together in your own kitchen with minimal effort. This teriyaki ground beef recipe is exactly that kind of meal—sweet, savory, and satisfying, with a homemade sauce that puts any store-bought version to shame. I still remember the first time I made this dish on a particularly hectic Tuesday evening when ordering delivery felt like the only option. Instead, I threw together what I had in my pantry, and this teriyaki ground beef was born. My family devoured it, and it’s been on regular rotation ever since.
Whether you’re searching for healthier ground beef recipes, ground beef recipes Asian-inspired, or simply a reliable teriyaki beef bowl that doesn’t require a trip to your favorite restaurant, this recipe delivers. It’s packed with colorful vegetables, coated in a glossy homemade teriyaki sauce for ground beef, and served over fluffy rice or noodles for a complete meal that’s ready in just 30 minutes.
Why This Teriyaki Ground Beef Recipe Works
This isn’t just another ground beef stir fry recipe—it’s a carefully balanced dish that combines affordability, nutrition, and incredible flavor. Unlike many Chinese ground beef recipes that rely heavily on cornstarch slurries or overly sweet sauces, this version uses fresh ginger, garlic, and mirin to create depth and authenticity.
The beauty of hamburger teriyaki ground beef lies in its versatility. Ground beef is economical, cooks quickly, and absorbs the teriyaki sauce beautifully. Plus, it’s a fantastic canvas for vegetables—bell peppers, carrots, and scallions add crunch, color, and nutritional value without complicating the cooking process.
If you’re trying to incorporate more ground beef recipes Asian flavors into your meal planning, this dish is an excellent starting point. It’s forgiving enough for beginners yet flavorful enough to impress guests.
Ingredients You’ll Need for Teriyaki Ground Beef
The ingredient list for this teriyaki ground beef stir fry is refreshingly simple, with most items readily available at your local grocery store.
For the Stir-Fry Base
- Ground beef (1 pound) – I recommend 90% lean for the best balance of flavor and health. You can also use ground turkey for a leaner option.
- Red bell pepper (1 medium) – Adds sweetness and vibrant color. Yellow or orange peppers work equally well.
- Matchstick carrots (½ cup) – Pre-cut varieties save time, but you can julienne your own if preferred.
- Scallions (⅓ cup, chopped) – Both the white and green parts add mild onion flavor and visual appeal.
For the Homemade Teriyaki Sauce
- Brown sugar (¼ cup, packed) – Provides the characteristic sweetness. Coconut sugar works as a substitute.
- Fresh ginger (1 teaspoon, grated) – A game-changer for authentic flavor. Freeze your ginger for easier grating.
- Garlic (2 cloves, minced) – Fresh is best, but garlic paste works in a pinch.
- Mirin (3 tablespoons) – This sweet Japanese rice wine is essential for authentic teriyaki. Look for it near the soy sauce in most supermarkets.
- Soy sauce (2 tablespoons) – Use low-sodium if you’re watching salt intake. Tamari works for gluten-free diets.
- Rice wine vinegar (1 teaspoon) – Adds brightness. Apple cider vinegar is an acceptable substitute.
- Beef broth (½ cup) – Chicken broth or vegetable broth work equally well.
- Cornstarch (1 tablespoon) – The thickening agent that gives the sauce its signature glossy finish.
Step-by-Step Instructions for Perfect Teriyaki Beef Bowl
Making this teriyaki beef mince recipe is straightforward, even for novice cooks. The key is having all your ingredients prepped before you start cooking, as the actual stir-frying moves quickly.
Step 1: Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon or spatula. Cook for 7-8 minutes until the meat is fully browned and no pink remains. If you’re using higher-fat beef (like 80/20), drain off most of the excess fat, leaving about a tablespoon for flavor. This step is crucial for preventing a greasy final dish while maintaining richness.
Step 2: Prepare the Teriyaki Sauce
While the beef cooks, whisk together all sauce ingredients in a medium bowl. Make sure the cornstarch is fully dissolved—no lumps! This teriyaki sauce for ground beef comes together in under two minutes and tastes infinitely better than bottled versions. The combination of mirin, brown sugar, and fresh ginger creates a complex sweetness that’s never cloying.
Step 3: Add the Vegetables
Toss the bell pepper, carrots, and scallions into the skillet with the browned beef. Stir-fry for 3 minutes until the vegetables begin to soften but retain their crisp texture. The goal here is tender-crisp vegetables that provide textural contrast to the ground beef. Don’t overcook them—mushy vegetables will make your ground beef teriyaki recipe less appealing.
Step 4: Pour in the Sauce and Simmer
Pour the prepared teriyaki sauce over the beef and vegetables. Stir everything together, making sure the sauce coats every piece evenly. Let it cook for another 3-4 minutes, stirring occasionally. The sauce will thicken as the cornstarch activates and the liquid reduces. You’ll know it’s ready when the sauce clings to the beef and vegetables with a beautiful glossy sheen.
Step 5: Taste and Adjust
Taste your teriyaki ground beef skillet and adjust seasonings as needed. If it’s too sweet, add a splash more soy sauce or vinegar. Too salty? A pinch of brown sugar balances it out. Some people prefer a touch of black pepper or red pepper flakes for heat.
Step 6: Serve and Garnish
Serve your teriyaki beef over steamed rice, cauliflower rice, or noodles. Garnish with sesame seeds, extra sliced scallions, or a sprinkle of furikake for an authentic touch. The presentation matters—a beautiful bowl makes weeknight dinners feel special.
Pro Tips for the Best Teriyaki Beef Stir Fry
After making this ground beef stir fry recipe easy dozens of times, I’ve learned a few tricks that elevate it from good to exceptional.
- Use a large skillet – Overcrowding leads to steaming instead of searing. A 12-inch skillet works best for proper browning.
- Freeze your ginger – Frozen ginger grates beautifully on a microplane and lasts for months in the freezer.
- Don’t skip the mirin – It’s not just sweetness; mirin adds depth and authentic Japanese flavor that sugar alone can’t replicate.
- Prep everything first – Stir-frying moves fast. Having all ingredients measured and ready prevents burning or overcooking.
- Reserve some sauce – Make a double batch of sauce and save half for drizzling over the finished bowls or marinating proteins.
- Control the heat – Medium-high heat browns the beef without burning the garlic and ginger in the sauce.
Customization Ideas and Variations
One of the best aspects of Korean ground beef recipes and ground beef Asian recipes is their adaptability. Here are some ways to make this recipe your own:
Protein Swaps
- Teriyaki ground turkey – Substitute ground turkey for a leaner option. Add a teaspoon of sesame oil for richness.
- Ground chicken – Works beautifully and cooks in the same timeframe.
- Ground pork – Creates a slightly fattier, more flavorful version reminiscent of traditional Asian preparations.
- Plant-based ground – Beyond Meat or Impossible Burger work surprisingly well in this application.
Vegetable Additions
- Broccoli florets (cut small for quick cooking)
- Snow peas or snap peas
- Mushrooms (shiitake adds authentic umami)
- Baby bok choy
- Zucchini or yellow squash
- Water chestnuts for crunch
- Bean sprouts (add at the very end)
Flavor Variations
- Spicy teriyaki – Add 1-2 tablespoons sriracha or gochujang to the sauce, or sprinkle red pepper flakes while cooking.
- Citrus twist – Add a tablespoon of fresh orange juice and some orange zest to the sauce for brightness.
- Sesame enhancement – Stir in a teaspoon of toasted sesame oil at the end for nutty depth.
- Honey teriyaki – Replace half the brown sugar with honey for a different sweetness profile.
Serving Suggestions for Your Teriyaki Beef Bowl
This teriyaki beef bowl is incredibly versatile when it comes to serving options. Here are my favorite ways to enjoy it:
- Over jasmine rice – The classic choice. The aromatic rice soaks up the sauce perfectly.
- With brown rice – For a healthier, nuttier base with more fiber.
- Cauliflower rice – Ideal for low-carb or keto diets. Pat it very dry to prevent watering down the sauce.
- Udon or ramen noodles – Transforms it into a noodle bowl that’s even more filling.
- Rice noodles – Gluten-free and absorb the sauce wonderfully.
- Lettuce wraps – Use butter lettuce or romaine leaves for a fresh, low-carb option.
- Zucchini noodles – Another great low-carb alternative.
Garnish Ideas
- Toasted sesame seeds (white, black, or mixed)
- Sliced scallions (green parts)
- Pickled ginger for brightness
- Crispy fried onions for texture
- Fresh cilantro (unconventional but delicious)
- Lime wedges for squeezing
- Nori strips or furikake
Healthier Ground Beef Recipes: Nutritional Benefits
While teriyaki sauce has a reputation for being sugary, this homemade version is more balanced than restaurant preparations. When you’re looking for healthier ground beef recipes, this one offers several nutritional advantages:
- Lean protein – Using 90% lean ground beef provides roughly 26 grams of protein per serving while keeping saturated fat in check.
- Vegetables – Bell peppers and carrots add vitamins A and C, plus fiber.
- Controlled sodium – Making your own sauce lets you monitor salt content. Use low-sodium soy sauce to reduce it further.
- No artificial ingredients – Unlike bottled teriyaki sauce, you know exactly what’s in this version.
- Customizable sweetness – Reduce the brown sugar to 2-3 tablespoons if you prefer less sweetness.
To make this even healthier, increase the vegetable ratio and serve over cauliflower rice or zucchini noodles. You can also use teriyaki ground turkey to reduce calories and fat even further.
Storage and Meal Prep Tips
This ground beef Chinese recipes style dish is excellent for meal prep, making it perfect for busy weeks.
Refrigeration
Store the cooked teriyaki ground beef in an airtight container in the refrigerator for up to 4 days. I recommend storing the rice or noodles separately to prevent them from absorbing too much sauce and becoming mushy. When ready to eat, reheat the beef mixture in a skillet over medium heat until warmed through, adding a splash of broth or water if it seems dry.
Freezing
This recipe freezes beautifully for up to 3 months. Let the beef mixture cool completely, then transfer to freezer-safe containers or bags, removing as much air as possible. Thaw overnight in the refrigerator before reheating. The vegetables may soften slightly after freezing, but the flavor remains excellent.
Meal Prep Strategy
Double the recipe and portion it into individual containers with rice for grab-and-go lunches. Add freshly chopped vegetables like cucumber or edamame to each container for extra crunch and nutrition. This teriyaki ground beef skillet reheats beautifully in the microwave—just 2-3 minutes on medium power.
Common Mistakes to Avoid
Even simple recipes like this ground beef teriyaki recipe can go wrong without proper technique. Here are the most common pitfalls and how to avoid them:
- Not draining the beef – Excess grease makes the dish unappetizing. Always drain off most of the fat after browning.
- Overcooking the vegetables – They should be tender-crisp, not mushy. Three minutes is usually enough.
- Lumpy sauce – Whisk the cornstarch thoroughly into the liquid ingredients before adding to the pan.
- Burning the garlic – If you add garlic directly to the hot pan, it burns easily. Mixing it into the sauce protects it.
- Using old ginger – Fresh ginger makes a huge difference. If it’s shriveled or dried out, buy new.
- Crowding the pan – Too much food in the skillet lowers the temperature, leading to steaming instead of browning.
- Skipping the taste test – Always taste and adjust before serving. Balance is key to great teriyaki.
Frequently Asked Questions
Can I make this teriyaki ground beef recipe without mirin?
While mirin adds authentic sweetness and depth, you can substitute it in a pinch. Mix 3 tablespoons of sake or dry white wine with 1½ teaspoons of sugar. Alternatively, use 3 tablespoons of rice wine vinegar plus 1 tablespoon of sugar. The flavor won’t be identical, but it will still be delicious.
Is this recipe gluten-free?
Not as written, because regular soy sauce contains wheat. However, simply substitute tamari or coconut aminos for the soy sauce, and verify that your mirin is gluten-free (most are). The rest of the ingredients are naturally gluten-free.
How do I make this spicier?
Add 1-2 tablespoons of sriracha or gochujang to the sauce, or sprinkle red pepper flakes directly into the skillet while cooking. For even more heat, slice fresh jalapeños and add them with the other vegetables. Start with less spice than you think you want—you can always add more at the table.
Can I use ground turkey instead of beef?
Absolutely! Teriyaki ground turkey is a fantastic leaner alternative. Ground turkey can be slightly drier than beef, so consider adding a teaspoon of sesame oil or olive oil to the pan when browning it. The cooking time and method remain the same.
Why is my sauce not thickening?
If your sauce remains thin, there are two likely culprits: insufficient cooking time or the cornstarch wasn’t properly dissolved. Make sure you whisk the cornstarch completely into the liquid before adding it to the pan, and let the sauce simmer for the full 3-4 minutes. If it’s still too thin, mix ½ tablespoon of cornstarch with 1 tablespoon of cold water and stir it in, cooking for another minute.
Can I prep the sauce ahead of time?
Yes! Whisk together all sauce ingredients and store in the refrigerator for up to 5 days. Just give it a good shake or stir before using, as the cornstarch may settle. This makes weeknight cooking even faster.
What’s the best type of ground beef to use?
I recommend 90% lean ground beef for the best balance of flavor and health. 85% lean works too but will require more draining. Avoid anything leaner than 93%, as it can become dry and crumbly in this preparation.
Can I make this in an Instant Pot or slow cooker?
While this recipe is designed for stovetop cooking, you can adapt it. For an Instant Pot, use the sauté function to brown the beef, add vegetables and sauce, and pressure cook on high for 3 minutes with quick release. For a slow cooker, brown the beef first, then combine everything and cook on low for 2-3 hours. Note that vegetables may be softer with these methods.
Teriyaki Ground Beef Recipe
Ingredients
For the Stir-Fry
- 1 pound lean ground beef 90% lean recommended
- 1 red bell pepper chopped
- 1/2 cup matchstick cut carrots
- 1/3 cup scallions chopped
For the Teriyaki Sauce
- 1/4 cup brown sugar packed
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 3 tablespoons mirin Japanese rice wine
- 2 tablespoons soy sauce regular or low-sodium
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1/2 cup beef broth or chicken broth
- 1 tablespoon cornstarch for thickening
For Serving (Optional)
- cooked rice or noodles jasmine, brown rice, or udon
- sesame seeds for garnish
- extra scallions sliced, for garnish
Instructions
- Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon or spatula. Cook for 7-8 minutes until the meat is fully browned with no pink remaining. If using higher-fat beef, drain off most of the excess fat, leaving about 1 tablespoon for flavor.
- Prepare the teriyaki sauce: While the beef cooks, add all sauce ingredients (brown sugar, grated ginger, minced garlic, mirin, soy sauce, rice wine vinegar, beef broth, and cornstarch) to a medium bowl. Whisk thoroughly until the cornstarch is completely dissolved with no lumps remaining.
- Add the vegetables: To the skillet with the browned beef, add the chopped bell pepper, matchstick carrots, and scallions. Stir-fry for 3 minutes until the vegetables begin to soften but still retain a crisp texture. Stir frequently to prevent burning.
- Pour in the sauce: Pour the prepared teriyaki sauce over the beef and vegetables. Stir everything together until well coated. Let the mixture cook for 3-4 minutes, stirring occasionally, until the sauce thickens and becomes glossy, clinging to the beef and vegetables.
- Taste and adjust: Taste the teriyaki ground beef and adjust seasonings as needed. Add more soy sauce if it’s too sweet, a pinch of brown sugar if too salty, or red pepper flakes for heat. Season with salt and pepper to taste if desired.
- Serve: Serve the teriyaki ground beef over freshly cooked rice or noodles. Garnish with toasted sesame seeds and extra sliced scallions if desired. For a low-carb option, serve over cauliflower rice or in lettuce wraps.
Notes
- Mirin: Mirin is a sweet Japanese rice wine found in most grocery stores near the soy sauce. If unavailable, substitute with 3 tablespoons of sake or dry white wine plus 1½ teaspoons of sugar.
- Fresh ginger tip: Fresh ginger is much easier to grate when frozen. Keep whole ginger in a freezer bag and grate it directly from frozen using a Microplane grater—no peeling required!
- Gluten-free option: Use tamari or coconut aminos instead of regular soy sauce, and verify your mirin is gluten-free.
- Protein swaps: Ground turkey, chicken, or pork work equally well. For ground turkey, add 1 teaspoon of sesame oil for extra richness.
- Vegetable variations: Feel free to add broccoli florets, snap peas, mushrooms, or bok choy. Cut vegetables small for quick, even cooking.
- Spicy version: Add 1-2 tablespoons of sriracha or gochujang to the sauce, or sprinkle red pepper flakes while cooking.
- Storage: Refrigerate in an airtight container for up to 4 days. Store rice separately to prevent sogginess. Freezes well for up to 3 months.
