Name: Teriyaki Ground Beef Bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-American
Ingredients: 2 medium heads broccoli; 1 cup white basmati rice; 1 tablespoon neutral-tasting cooking oil; 1 pound lean ground beef; ½ teaspoon ground ginger; ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; ¼ cup teriyaki sauce; 2 teaspoons sesame oil; Optional: chopped green onions, sesame seeds for garnish

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Why You’ll Love This Recipe

I love this recipe because it comes together in just 20 minutes, which makes it a lifesaver when I need dinner fast. Using ground beef keeps it budget-friendly, while store-bought teriyaki sauce speeds things up without sacrificing flavor. I enjoy how it works both as a fresh hot meal and as a make-ahead option for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium heads broccoli
1 cup white basmati rice
1 tablespoon neutral-tasting cooking oil
1 pound lean ground beef
½ teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ cup teriyaki sauce
2 teaspoons sesame oil
Optional: green onions, sesame seeds

Directions

I chop the broccoli into bite-sized florets.
I cook the basmati rice according to package instructions, which takes about 15 minutes. Once done, I fluff it with a fork and set it aside.
While the rice cooks, I steam the broccoli until tender-crisp and bright green, then set it aside.
In a large skillet, I heat the oil over medium heat. I add the ground beef and cook until no pink remains, then drain any excess fat.
Off the heat, I stir in the ginger, garlic powder, black pepper, teriyaki sauce, and sesame oil until the beef is evenly coated.
I assemble the bowls by layering rice, broccoli, and teriyaki beef. I garnish with sesame seeds and chopped green onions before serving.

Servings and timing

This recipe makes 3–4 servings. I usually spend 5 minutes prepping and about 15 minutes cooking, for a total of 20 minutes.

Variations

I swap the ground beef for ground chicken, turkey, or even pork for a change.
Sometimes I add bell peppers, carrots, or snap peas along with the broccoli for extra color and crunch.
I use cauliflower rice when I want a low-carb option.
For a spicy kick, I stir in a little sriracha or red pepper flakes with the sauce.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I microwave the bowls for 1–2 minutes or warm them on the stovetop with a splash of water to loosen the sauce. These bowls also freeze well if I store the components separately.

FAQs

Can I use homemade teriyaki sauce instead of store-bought?

Yes, I sometimes make my own with soy sauce, garlic, ginger, and a touch of sweetener for more control over the flavor.

Can I make this recipe gluten-free?

Yes, I choose a gluten-free teriyaki sauce or make my own with tamari.

Do I have to steam the broccoli separately?

Not necessarily—I sometimes sauté it in the skillet after cooking the beef for a quicker cleanup.

Can I make this recipe vegetarian?

Yes, I replace the beef with crumbled tofu or a plant-based ground meat alternative.

How do I keep this from getting soggy when meal prepping?

I store the rice, beef, and broccoli separately, then assemble and reheat when I’m ready to eat.

Conclusion

I love how these teriyaki ground beef bowls deliver bold flavor, balanced nutrition, and quick prep all in one. Whether I make them for dinner or meal prep, they’re always a reliable, satisfying choice that keeps me coming back.

Teriyaki Ground Beef Bowls