Ground Beef Teriyaki Bowls (Print-Friendly Version)
Lean ground beef with broccoli and carrots coated in a rich teriyaki glaze for a quick, savory meal.
# What You'll Need:
→ Rice
01 -
225 g jasmine or long-grain white rice
02 -
Kosher salt to taste
→ Sauces
03 -
120 g sour cream
04 -
30 ml sriracha
05 -
70 g packed dark brown sugar
06 -
80 ml reduced-sodium soy sauce
07 -
8 g cornstarch
08 -
15 ml unseasoned rice vinegar
09 -
10 ml toasted sesame oil
→ Stir-Fry
10 -
3 scallions
11 -
30 ml vegetable oil
12 -
3 cloves garlic, finely chopped
13 -
15 g peeled ginger, finely chopped
14 -
680 g lean ground beef
15 -
170 g broccoli florets, chopped into bite-size pieces
16 -
140 g shredded carrots
17 -
20 g toasted sesame seeds, divided
# How to Make It:
01 -
Combine rice and 480 ml water in a medium saucepan; season with salt. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer until rice is tender and water is absorbed, approximately 17 minutes.
02 -
In a medium bowl, whisk together sour cream and sriracha until smooth. Add water a few drops at a time if needed to achieve a drizzling consistency. Refrigerate until ready to use.
03 -
In another medium bowl, whisk together brown sugar, soy sauce, cornstarch, rice vinegar, toasted sesame oil, and 120 ml water until smooth. Let the mixture sit at room temperature until needed.
04 -
Separate dark green parts of scallions and thinly slice on a diagonal; set aside for garnish. Thinly slice white and light green scallion parts for cooking.
05 -
Heat vegetable oil in a large nonstick skillet or wok over high heat. Add garlic, ginger, and white and light green scallion parts, stirring frequently until lightly golden, about 1 minute. Add ground beef, breaking it into small pieces. Cook until just cooked through and beginning to brown, about 5 minutes.
06 -
Add broccoli florets and cook, stirring frequently, until bright green, about 2 minutes. Add shredded carrots and teriyaki sauce mixture. Continue cooking, stirring frequently, until the sauce thickens and vegetables are crisp-tender, 3 to 4 minutes.
07 -
Divide cooked rice among serving bowls. Spoon beef and vegetable mixture over rice. Drizzle with spicy sour cream sauce. Garnish with reserved dark green scallion slices and toasted sesame seeds.
# Additional Tips:
01 -
Avoid overcrowding the pan to ensure ingredients brown properly instead of steaming. For larger quantities, cook in batches rather than increasing pan volume.
02 -
Use lean ground beef to prevent excess greasiness in the stir-fry.