Ingredients (~6 servings)
Teriyaki Sauce
- 3/4 cup tamari
- 1 1/2 Tbsp honey
- 1/3 cup brown sugar
- 1 Tbsp fresh ginger, grated
- 2 cloves garlic, grated
- 3 Tbsp mirin
- 1 1/2 Tbsp cornstarch
- 1/3 cup water
Rice Bowl
- 3 cups jasmine rice, cooked
- 1 1/2 lbs lean ground beef
- 1 Tbsp olive oil
- 12 oz broccolini, chopped
- 1 large red bell pepper, diced small
- 4 baby bok choy, chopped
- 1 1/2 cups sugar snap peas, thinly sliced
- 3 green onions, thinly sliced
- toasted sesame seeds for garnish
Start the Rice First
Cook the jasmine rice according to package directions since it takes the longest.
Keep it warm while you prep everything else.
Make the Teriyaki Sauce
Whisk all the sauce ingredients together in a small saucepan.
Bring to a boil, then reduce heat and let it simmer for ~3-4 minutes until it thickens.
The sauce should coat the back of a spoon when it’s ready.
Remove from heat and let it cool slightly.
Brown the Ground Beef
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through – about ~6-8 minutes.
Drain any excess fat if needed.
Add the Vegetables and Keep Them Crisp
Add the broccolini, red bell pepper, sugar snap peas, and bok choy to the same skillet with the beef.
Cook for ~2-3 minutes, stirring constantly and quickly.
You want the vegetables to stay crisp and bright, not steamed and soggy.
Glaze Everything with Teriyaki
Pour about 1/2 cup of the teriyaki sauce over the beef and vegetables.
Hold back the remaining sauce for drizzling when you serve.
Stir to coat everything evenly in the glaze.
Build the Bowls
Spoon the warm rice into each bowl, then top with the beef and vegetable mixture.
Garnish with sliced green onions and toasted sesame seeds.
Drizzle the remaining teriyaki sauce over the top.
Beef Teriyaki Rice Bowl
Ingredients
Teriyaki Sauce
- 3/4 cup tamari
- 1 1/2 Tbsp honey
- 1/3 cup brown sugar
- 1 Tbsp fresh ginger grated
- 2 cloves garlic grated
- 3 Tbsp mirin
- 1 1/2 Tbsp cornstarch
- 1/3 cup water
Rice Bowl
- 3 cups jasmine rice cooked
- 1 1/2 lbs lean ground beef
- 1 Tbsp olive oil
- 12 oz broccolini chopped
- 1 large red bell pepper diced small
- 4 baby bok choy chopped
- 1 1/2 cups sugar snap peas thinly sliced
- 3 green onions thinly sliced
- toasted sesame seeds for garnish
Instructions
- Cooling/Resting Time: 0 minutes
- Cook jasmine rice according to package directions and keep warm.
- Whisk tamari, honey, brown sugar, grated ginger, grated garlic, mirin, cornstarch, and water in a small saucepan.
- Bring sauce to a boil, reduce heat, and simmer 3-4 minutes until thickened.
- Remove sauce from heat and let cool slightly.
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook 6-8 minutes, breaking up with a spatula, until browned and cooked through.
- Drain excess fat if needed.
- Add broccolini, red bell pepper, sugar snap peas, and bok choy to the skillet with beef.
- Cook 2-3 minutes, stirring constantly, keeping vegetables crisp.
- Pour half the teriyaki sauce over beef and vegetables and stir to coat.
- Divide rice among bowls and top with beef and vegetable mixture.
- Garnish with green onions and sesame seeds.
- Drizzle remaining teriyaki sauce over bowls.
