Teriyaki Beef Rice Bowls

Tender beef simmers in a garlicky homemade teriyaki sauce and gets piled over rice with your favorite veggies. Teriyaki Beef Rice Bowls are an easy, customizable dinner that’s always a hit in our house!

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Shopping list:

• garlic
• sesame oil
• chili powder
• honey
• ground ginger
• teriyaki sauce
• black pepper
• crushed red pepper
• olive oil
• thinly sliced steak
• cooked white rice
• sliced radishes or cucumbers, shredded carrot, pickled red onions, sliced green onions, sesame seeds, herbs and greens for topping, optional

These Teriyaki Beef Rice Bowls are a quick, flavor packed meal that comes together in under 30 minutes and totally satisfies those sweet, salty, and spicy cravings. The thinly sliced steak is seared to perfection, then simmered in a bold homemade teriyaki style sauce made with garlic, honey, teriyaki sauce, ginger, and chili powder. The sauce thickens just enough to coat the beef in a sticky, savory glaze that’s full of flavor with a subtle kick from crushed red pepper.

I love easy dinners like this because they’re so fresh, flavorful, and completely customizable and my two daughters absolutely love them! We keep it simple with fluffy white rice and load up on toppings like shredded carrots, sliced radishes, and green onions. I’m a little obsessed with pickled veggies, especially tangy pickled red onions, which add the perfect pop of brightness to balance the richness of the beef. I’ll often throw in some quick pickled cucumbers, radishes or carrots too. It all depends on what’s in the fridge. It’s a fun, build your own bowl kind of meal that works any night of the week!

If you're looking for some more easy beef recipes, check out my Beef and Rice Lettuce Wraps or Ground Beef Chow Mein!

If you love rice as much as my family does, then try this Shrimp Fried Rice or Chicken Fried Rice!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Be sure to use thinly sliced steak. Flank, sirloin, or even ribeye work great. Just slice against the grain to keep the meat tender. When searing, don’t overcrowd the skillet; cooking in batches helps get that delicious browning instead of steaming the beef. And for the sauce, let it simmer just until it thickens slightly and coats the meat. Thanks to the honey, it can burn if left on high heat too long.

• Double the sauce if you like extra flavor to drizzle over the rice and toppings. You can swap the steak for ground beef, thinly sliced chicken, pork, or even mushrooms or tofu for a meatless option.

• You’re not limited to white rice either. Brown rice, jasmine, cauliflower rice, or even noodles all work. If you're out of honey, try maple syrup or brown sugar instead. And if you don’t have sesame oil, use a neutral oil and sprinkle in some toasted sesame seeds for flavor. Soy Sauce works great instead of teriyaki sauce.

• Refrigerate leftover beef in an airtight container for up to three days.

Our favorite kitchen equipment and supplies used with this recipe:

• Nextrend Garlic Twister
• Carbon Steel Wok
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Instant Pot Duo 7-in-1 Electric Pressure Cooker
• OXO Good Grips 2-Piece Silicone Whisk Set 

Yield 2 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

8 Min

Total time

18 Min

Teriyaki Beef Rice Bowls

These Teriyaki Beef Rice Bowls are quick, fresh, and packed with bold, sweet-and-savory flavor.

Ingredients

• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 1 teaspoon chili powder
• 2 tablespoons honey
• 1 teaspoon ground ginger
• ¼ cup teriyaki sauce
• 1/4 teaspoon black pepper
• ½ teaspoon crushed red pepper
• 2 tablespoons olive oil
• 1 pound thinly sliced steak
• cooked white rice
• Sliced radishes or cucumbers, shredded carrot, pickled red onions, sliced green onions, sesame seeds, herbs and greens for topping, optional

Instructions

1. In a small bowl, whisk together the minced garlic, sesame oil, chili powder, honey, ground ginger, teriyaki sauce, black pepper, and crushed red pepper until well combined. Set the sauce aside.
2. In a large skillet or wok, heat the olive oil over high heat. Add the thinly sliced steak and sear for 1–2 minutes per side, or until browned.
3. Remove the pan from the heat and reduce the heat to medium. Allow the pan to cool slightly for about 1 minute, then return it to the burner.
4. Pour in the prepared sauce and simmer for 2–3 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
5. To serve, spoon cooked white rice into bowls, top with the beef, and garnish with your choice of toppings.

Nutrition Facts

Calories

840

Fat

55 g

Sat. Fat

18 g

Carbs

38 g

Fiber

2 g

Net carbs

36 g

Sugar

23 g

Protein

50 g

Sodium

1524 mg

Cholesterol

138 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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