These teriyaki beef bowls combine savory ground beef with a crisp rainbow of stir-fried vegetables, a quick homemade teriyaki sauce full of savory-sweet Asian flavor, and a tangy kimchi mayo drizzle to finish. They’re perfect for busy weeknights and make excellent leftovers for meal-prep lunches.
My thoughts on this recipe:
I’m always asking myself, what’s for dinner? Each Saturday I plan the week’s dinners, make a shopping list, and do one grocery run. With two toddlers, multiple trips to the store is extra stressful, so I aim for meals that are fast, balanced and loved by the family.
When choosing recipes I look for three things: 1) does it look and sound delicious, 2) is it balanced with protein, satisfying carbs and plenty of non-starchy vegetables, and 3) can it be made in 30–45 minutes or less. Good news — these teriyaki beef bowls tick all those boxes. They’re quick, flavorful and something my whole family enjoys. Leftovers were a highlight for my lunches all week.
What you need to make it:
Coconut aminos: a slightly sweet, savory alternative to soy sauce; tamari or regular soy sauce work too.
Honey: adds the touch of sweetness that balances the sauce.
Toasted sesame oil: use toasted sesame oil for the best nutty aroma and flavor.
Mirin: provides gentle sweetness and acidity; rice vinegar can be used as a substitute with a bit more honey.
Fresh ginger: grated fresh ginger brightens the dish; use powdered ginger only if necessary.
Garlic: finely grated or minced for full flavor distribution.
Cornstarch: thickens the teriyaki sauce for a glossy finish.
Avocado oil: a neutral high-heat oil for stir-frying.
Lean ground beef: a quick, satisfying protein; lean beef keeps the dish from feeling greasy.
Stir-fry vegetables: carrots, red bell pepper, zucchini and broccoli are used here, but swap in your favorites.
Kimchi mayo: a tangy-spicy mayo drizzle that elevates the bowls.
Steamed rice: jasmine rice, quinoa, or another grain to serve the bowls on.
Green onions: thinly sliced, for garnish.
Sesame seeds: for a finishing crunch and visual appeal.
How to make:
Whisk together the sauce: in a small bowl or measuring cup, dissolve cornstarch into water. Add coconut aminos, honey, toasted sesame oil, mirin, garlic and grated ginger; whisk until smooth.
Brown the beef: heat 1 tablespoon oil in a large skillet, wok or cast-iron pan over medium-high. Cook the ground beef, breaking it up, until cooked through (about 6–7 minutes). Remove from the pan, drain if needed, and set aside.
Stir-fry the veggies: add the remaining tablespoon oil to the hot pan and add bell pepper, zucchini, broccoli and carrots. Stir-fry over medium-high heat until the vegetables are crisp-tender, about 4–5 minutes. Avoid overcooking — they should still have a bit of bite.
Sauce it up: return the beef to the pan and pour in the teriyaki sauce. Toss to combine and bring to a simmer. Let it simmer for about 2 minutes until the sauce thickens and coats the beef and vegetables. Remove from heat.
Assembly: prepare the kimchi mayo. Serve the saucy beef and vegetables over steamed rice or grain of choice, then top with kimchi mayo, sliced green onions and sesame seeds.
Easy ingredient substitution ideas:
- Swap honey for brown sugar or cane sugar if preferred.
- Use soy sauce or tamari in place of coconut aminos.
- If you don’t have mirin, use rice vinegar and add a touch more honey to balance sweetness.
- Any neutral high-heat oil will work — avocado, canola or light olive oil are fine substitutes.
Variation Ideas:
- Grain: serve over white or brown rice, cauliflower rice, quinoa or farro.
- Protein: swap ground beef for ground chicken, turkey, crumbled tofu, or use thinly sliced flank steak.
- Veggies: use snow peas, snap peas, cauliflower, mushrooms, onions, or any favorite stir-fry vegetables.
- Sauce: instead of kimchi mayo try sriracha mayo, extra teriyaki sauce, toasted sesame oil drizzle or another favorite sauce.
FAQs:
Yes — a store-bought sauce will save time and still deliver great flavor.
Thinly slice the steak and marinate with half the sauce for 4 to 24 hours for best flavor and tenderness.
You can mix the sauce, make the kimchi mayo and chop vegetables ahead. For optimal texture, stir-fry just before serving.
Store in an airtight container in the fridge for up to four days. Reheat gently so the vegetables stay crisp-tender.
No — the recipe is not spicy by default. Add red pepper flakes or sriracha if you prefer heat.
If you love Asian-inspired flavors, you’ll love these other easy dinner ideas:
Teriyaki steak bowls
Ground beef and quinoa power bowls
Thai-inspired chicken meatball soup
Miso butter salmon
Asian cabbage salad with crispy wontons
Watch how to make:
I hope you love this recipe — if you make it, tag me on Instagram or TikTok!
Teriyaki Beef Bowls with Kimchi Mayo
Description
Saucy beef and vegetables over steamy rice finished with tangy kimchi mayo — simple, satisfying weeknight dinner.
Ingredients
Teriyaki Sauce
- 1/3 cup coconut aminos (or soy sauce/tamari)
- 3 tablespoons honey
- 1 teaspoon toasted sesame oil
- 2 tablespoons mirin (or rice vinegar + extra honey)
- 1 teaspoon fresh grated ginger
- 3 cloves garlic, finely minced or grated
- 1/4 cup water
- 1 tablespoon cornstarch
Stir-fry
- 2 tablespoons avocado oil (or other high-heat oil)
- 1 1/4 lb lean ground beef
- 1 cup julienned carrot (or 2 medium carrots)
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half moons
- 1 cup broccoli florets, cut into 1-inch pieces
Assembly
- Kimchi mayo (or alternative drizzle)
- Steamed jasmine rice or quinoa
- Green onions, sliced
- Sesame seeds
Instructions
Sauce: whisk cornstarch into the water until dissolved. Add coconut aminos, honey, sesame oil, mirin, garlic and ginger; whisk until smooth.
Beef: heat 1 tablespoon oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned and cooked through, about 6–7 minutes. Remove and set aside.
Stir-fry: add the remaining tablespoon of oil, then the bell pepper, zucchini, broccoli and carrots. Stir-fry until crisp-tender, about 4–5 minutes. Be careful not to overcook.
Sauce: return beef to the pan, pour in the teriyaki sauce and toss. Bring to a simmer and cook 2 minutes until the sauce thickens. Remove from heat.
Assembly: serve over rice, then top with kimchi mayo, green onions and sesame seeds. Serve immediately.
Notes
See the recipe text above for substitution and variation ideas, plus FAQ answers. Nutrition info is an estimate and may vary.
Nutrition
- Serving Size: 1/4 recipe (not including rice)
- Calories: 426
- Sugar: 19.8 g
- Sodium: 570.7 mg
- Fat: 19.1 g
- Carbohydrates: 32.8 g
- Protein: 29.9 g
- Cholesterol: 91.8 mg
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