Savory Beef Teriyaki Rice Bowls with Vegetables

After a weekend of takeaways and snacks, Monday often calls for something fresh, wholesome and quick to make. These beef teriyaki bowls fit that bill perfectly.

They come together in under 30 minutes, loaded with crisp vegetables and finished in a glossy, sticky-sweet teriyaki glaze.

The homemade teriyaki sauce takes only five minutes and tastes far better than most store-bought bottles—though a bottled sauce will work if you’re short on time.

This is a flexible weeknight dinner: swap in your family’s favourite vegetables or whatever you need to use up. Treat the recipe as a starting point and customise to taste.

Family-friendly, ideal for meal prep and just the thing to reset the week with a fresh, fuss-free meal.

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If you like these beef teriyaki bowls, try other quick, Asian-inspired dinners such as prawn noodles, spicy sriracha noodles, a deconstructed sushi salad, bang bang chicken skewers or classic Chinese lettuce wraps. They’re all speedy, flavourful options for busy nights.

Key ingredient notes and substitutions

For the teriyaki sauce

For the beef bowls

Rice vinegar

Rice vinegar adds a mild tang. You can substitute mirin (a sweet rice wine), but mirin is sweeter so reduce the honey slightly if you use it.

Cooked rice

Any cooked rice works: jasmine, basmati, short-grain or brown rice. For speed, microwave-ready rice is fine—choose a quality brand if you take this shortcut.

Lean ground beef (beef mince)

Lean ground beef is ideal because it cooks up drier and lighter. You can also use ground turkey, pork or a plant-based mince if you prefer.

Edamame beans

Edamame add colour, texture and protein. Use pre-shelled edamame from the fresh produce section for convenience. If you’re using edamame in the pods, make sure to cook them first before eating.

Vegetable variations

The recipe calls for broccoli florets, red bell pepper, green cabbage, edamame, snow peas and green onions. Swap in other vegetables depending on what you have or prefer.

Cooked with the beef:

• Carrots (julienned or sliced)
• Mushrooms (button, shiitake or oyster)
• Zucchini (sliced or spiralised)
• Baby corn
• Asparagus

Raw on top:

• Cucumber (thinly sliced or julienned)
• Avocado (sliced)
• Radishes (thinly sliced)
• Fresh herbs

Make it gluten-free!

To make the bowls gluten-free, swap soy sauce for tamari.

Step-by-step instructions

How to make the teriyaki sauce

1. Mix 2 teaspoons cornstarch with 1 tablespoon water to form a slurry and set aside.

2. In a small saucepan combine 5 tablespoons soy sauce, 2 tablespoons honey, 1½ tablespoons rice vinegar (or mirin), 2 tablespoons water, 1 tablespoon sesame oil, 2 teaspoons garlic paste and 2 teaspoons ginger paste.

Heat gently over low heat, stirring occasionally, until tiny bubbles appear at the pan’s edge. Do not let it boil.

3. Slowly whisk in the cornstarch slurry and continue stirring over low heat for 2–3 minutes, until the sauce thickens and becomes glossy.

Making the beef bowls

4. Heat 2 tablespoons oil in a large frying pan over medium heat. Add 1 pound (450g) lean ground beef and break it up with a fork. Cook 5–7 minutes, until browned with no pink remaining.

5. Add 2 cups broccoli florets, 2 cups shredded green cabbage and 1 cup diced red bell pepper to the pan.

6. Increase heat to medium-high and stir-fry 3–4 minutes, until the vegetables are tender but still have a slight crunch.

7. Pour the teriyaki sauce over the beef and vegetables and stir to coat. Simmer 1–2 minutes until everything is heated through. Taste and adjust seasoning if needed.

8. Divide cooked rice among bowls, top with the beef and vegetable mixture, then finish with 1 cup shelled edamame, 1 cup sliced snow peas and 2 sliced green onions. Sprinkle with sesame seeds and serve.

Storage and reheating

Store leftovers in the fridge for up to 2 days. The fresh toppings (edamame, snow peas and green onions) will soften after reheating but will still taste good.

Reheat in the microwave or gently in a pan over low heat until hot. To keep a crisper texture, reserve some toppings and add them after reheating.

Meal prep

These bowls are great for meal prep. They reheat well and can be packed to keep flavours fresh.

Pack Together (one container):

• Cooked rice
• Teriyaki beef and stir-fried vegetables

Pack Separately (small container or bag):

• Edamame beans
• Snow peas
• Sliced green onions
• Sesame seeds