Teriyaki Ground Beef Recipe
This teriyaki ground beef recipe makes the best easy rice bowls! It's ready in about 30 minutes, so skip the takeout and create a simple and delicious family meal that everyone will enjoy. With a homemade teriyaki sauce, colorful vegetables, and tender ground beef, this Asian-inspired dish is budget-friendly and packed with flavor.
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.