Beef Teriyaki Bowls

5 from 1 vote

These Beef Teriyaki Bowls are delicious and super easy to make. Tender pieces of beef are marinated in a sweet and savory teriyaki sauce and then cooked and served over a bed of rice. This beef teriyaki stir fry all comes together in about 15 minutes. Great as a weeknight dinner idea.

Course: Appetizer

Cuisine: American

Servings:

Calories: 283kcal

Author: Raquel Pineira

Ingredients

Teriyaki Sauce

1/2 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine) Japanese sweet rice wine
1/4 cup brown sugar
2 cloves garlic minced
1 tsp ginger grated
1 tbsp cornstarch mixed with 2 tbsp water optional, for thickening

For the beef:

1 lb beef sirloin or ribeye thinly sliced
1 tbsp vegetable oil
For the bowls:
4 cups cooked white rice
½ cucumber sliced
1 cup shredded carrots
1 green onion chopped
Sesame seeds for garnish

Instructions

Make the Teriyaki Sauce

In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, garlic, and ginger.
Bring the mixture to a simmer, stirring until the sugar is dissolved.
If a thicker sauce is desired, add the cornstarch mixture and simmer for another 1-2 minutes until the sauce thickens. Remove from heat and set aside.

Prepare the Beef

Heat the vegetable oil in a large skillet or wok over high heat.
Add the thinly sliced beef and stir-fry over medium-high heat until browned and cooked through, about 3-4 minutes.
Pour half of the prepared teriyaki sauce over the cooked beef, stirring to coat. Cook for an additional 1-2 minutes to let the flavors meld. Save the other half to use when serving.

Assemble the Bowls

Add cooked white rice to the bowls.
Top each bowl with a portion of the teriyaki beef.
Arrange fresh vegetables on the side.
Sprinkle with chopped green onions and sesame seeds.
Serve immediately and enjoy your delicious beef teriyaki bowls!

Notes

The cornstarch mixture is optional but useful if you prefer a thicker, glossy sauce. Add it slowly to avoid over-thickening.
Ensure your skillet or wok is very hot before adding the beef. This quick, high-heat cooking method seals in the juices and prevents the beef from becoming tough.

Nutrition