These Teriyaki Beef Bowls with Rice are loaded with flavors and so colorful. Beef Bowls are healthy with high protein, and they have tons of veggies. Teriyaki rice bowls are the perfect meal for lunch, dinner or meal prep on Sunday for the week ahead.
I'm obsessed with easy rice bowls in the Spring and Summer especially. I love all the fresh veggies in this recipe and they offer that freshness and crunch that pairs perfectly with the umami flavors from the teriyaki beef.
These beef bowls are so easy and come together in less than an hour. It also makes enough for 4 bowls and even my kids loved them.
You can serve the veggies and rice separate, so the family can pick and choose what they want in their own bowls. That's always a favorite in our house and let's face it, picky kids love options.
If you love Asian flavors, try this Kale Salad with Peanut Dressing, Teriyaki Broccoli & Spring Roll Salad with Peanut Dressing too!
Jump to:
Why You'll Love This Recipe:
- Quick and Easy Marinade. This skirt steak is shaved ultra thin, then marinated for just 30 minutes in a simple oil and soy sauce marinade.
- Versatile. This is a great recipe for lunch, dinner or to meal prep for the week ahead. It's easy to pack for school or work lunches.
- Makes 4 bowls. This recipe makes enough for 4 large bowls, which is excellent for the family or save some for leftovers. The steak reheats on the skillet really well in just minutes.
- Healthy. These Teriyaki Beef Rice bowls are good for you with tons of veggies and they're high in protein with some serious flavor!
For more protein packed meals, try this Honey Mustard Chicken Wrap, Southwest Chicken Salad, and Deconstructed Cheeseburger Bowls.
Ingredients:
Beef: Skirt steak or flank steak is my preferred choice for this recipe. It's really easy to slice it ultra thin and the soy sauce marinade gets the meat tender in just 30 minutes. It's cooked on higher heat in the skillet and sears to perfection.
Cooked Rice: The base of the bowls. Jasmine or Basmati rice is wonderful for these bowls, but choose your favorite. Keep in mind that brown rice does take longer to cook, and you will want to start making brown before marinating the steak, so they are finished at close to the same time.
Soy Sauce, Olive Oil and Black Pepper: Creates a umami marinade where the soy sauce is able to tenderize the meat in a short amount of time.
Teriyaki Sauce: A thick sauce with salty, sweet and tangy flavors all combined into one. It's sticky and coats the beef so well. Made from fresh garlic and grated ginger, with soy sauce, honey, hoisin and rice vinegar, this teriyaki sauce is so simple, yet absolutely delicious. Try these Teriyaki Chicken Lettuce Wraps too!
Toppings: Carrot, Onion, Red Bell Pepper and Sesame Seeds come together for easy, fresh pairings for these beef bowls.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
If you don't love the raw vegetables, substitute them with steamed carrots and broccoli.
The skirt steak can be substituted with flank steak for a similar taste.
Watching your sodium intake? Marinate and sauté the skirt steak as described in the recipe and leave off the teriyaki sauce. Soy sauce is really necessary in the marinade or the meat will be on the chewy side.
These bowls can be served over lettuce or try this chili oil ramen as a base, instead of rice. If you decide on the ramen, use less broth and focus on the noodles.
Pickled red onions would also be delicious in place of the red onions to bring in a sweet and tangy taste. (The linked recipe is from Love and Lemons and I make them all the time. They're so good).
Want more toppings? Try cilantro, lime wedges and/or avocado.
How to Make Teriyaki Beef Bowls (Step by Step Instructions):
Step 1: Cut the steak into 3 equal pieces running the same way as the muscle fibers to make it easier to work with. Then, turn the cutting board 90 degrees and thinly shave slices of beef against the grain or muscle fibers (see picture above). Thin pieces are extremely important for a more tender texture.
Step 2: Place the steak into a large bowl. Pour in olive oil, ¼ cup soy sauce and black pepper. Toss to combine and allow it to marinate on the countertop for 30 minutes.
Step 3: Cook 1 cup of rice according to package instructions. Set aside and keep warm for serving.
Step 4: Next, heat a large stainless steel skillet a touch over medium heat on the stovetop. Allow the skillet to heat for 3-4 minutes and get really hot. Use tongs or tweezers to pull each piece of skirt steak out of the marinade and place the steak out evenly along the pan. Cook for 2-3 minutes. If your pan is small, work in two batches to allow the steak to sear evenly. *Note: Do not pour marinade into the skillet. Discard the excess marinade.
Step 5: Flip the steak pieces to the other side and cook for an additional 2 minutes, or until no longer pink. Remove the steak and the juices to a plate.
Step 6: Return the skillet to the stovetop and reduce the heat to low and allow it to cool down for a few minutes. Pour in the remaining ¼ cup soy sauce, garlic, ginger, hoisin sauce, rice vinegar and honey. Stir well and increase stovetop heat to medium.
Step 7: Allow the sauce to boil, but not burn for a few minutes. Stir and repeat until the sauce is nice and thick (this should take a maximum of 5 minutes total). Reduce the heat to low.
Step 8: Add the skirt steak into the teriyaki sauce and toss to combine.
Step 9: Assemble the bowls with rice as the base. Add the teriyaki beef to a large section and top with sesame seeds and green onion. Then, add carrots, red onion and bell peppers to another section of the bowl. Serve and enjoy these yummy teriyaki beef and rice bowls!
Expert Tips:
- The most important part of this recipe is slicing the steak really thin, almost shaved. If you're finding it difficult to slice, make sure your knife is sharp and/or stick the steak in the freezer for about 15-20 minutes before slicing. Also, be sure to cut it the opposite way of the muscle fibers, against the grain, to have the most tender beef.
- I recommend using a stainless steel skillet for the best sear in this recipe. They heat really evenly and pan fry the steak perfectly.
- If the teriyaki sauce isn't thickening enough, whisk together 1 teaspoon of cornstarch with 1 tablespoon of water into a slurry paste, then pour it into the sauce. Do not add cornstarch powder alone without water, as it does NOT dissolve well.
For more Asian inspired recipes, try my Spicy Asian Cucumber Salad, Sticky Asian Meatballs and Garlic Soy Chicken Wings.
Recipe FAQs:
Yes, but I wouldn't recommend longer than 1.5 hours. I like to keep it at room temperature before adding it to the skillet and I don't recommend leaving meat on the counter for longer than 1.5 hours. Plus, there is a lot of soy sauce in the marinade and it could tenderize the steak too much.
With skirt steak or flank steak, it's important to slice it against the grain, the opposite way of how the muscle fibers are going. It's trickier to tell once it's cooked, so look at it when it's in raw form. See the process shot in the step by step instructions above for a visual.
Allow the meat to cool to room temperature. Store it separately from the rice and fresh veggies in sealed containers. Keep in the fridge for up to 2-3 days. There is a lot of talk lately about food safety behind reheating rice. If you prefer to make new rice each time, that is entirely up to you.
I suggest using a stainless steel pan over the stovetop on medium heat. Place the teriyaki steak with sauce right into the hot pan and cook for a minute or so, then flip and cook for another minute or two. Heat up the rice separately, then build your bowl and enjoy.
There are lots of recipes that pair well with beef teriyaki. Rice is a quick and simple dish. Fresh vegetables, like carrots, green onions and bell peppers are always a favorite. Try these honey glazed carrots or Blackstone fried rice are so good. If you love spicy, this Spicy Cucumber Salad is a great option.
More Asian Inspired Recipes You Will Love:
If you tried this Beef Teriyaki Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Teriyaki Beef Bowls with Rice
- Total Time: 55 minutes
- Yield: 4 beef and rice bowls 1x
Description
These Teriyaki Beef Bowls with Rice are loaded with flavors and so colorful. Beef Bowls are healthy with high protein, and they have tons of veggies. Teriyaki rice bowls are the perfect meal for lunch, dinner or meal prep on Sunday for the week ahead.
Ingredients
- 1.5 pound skirt steak or flank steak
- 1 cup uncooked dry rice, basmati or jasmine, rinsed and strained
Marinade
- ¼ cup soy sauce
- 2 tablespoons olive oil
- ½ teaspoon black pepper
Teriyaki Sauce
- ¼ cup soy sauce
- 1 garlic clove, peeled and minced
- 1 teaspoon of fresh ginger, peeled and grated fine
- 3 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Toppings:
- 2 small or 1 large carrot, peeled and sliced into thin carrot sticks
- ¼ cup red onion, sliced thin
- 3 tablespoons of green onion, sliced on a bias into ½ inch pieces
- 1 red bell pepper, sliced into thin strips
- 1 tablespoon sesame seeds
Instructions
- Cut the steak into 3 equal pieces running the same way as the muscle fibers to make it easier to work with. Then, turn the cutting board 90 degrees and thinly shave slices of beef against the grain or muscle fibers (see picture above). Thin pieces are extremely important for a more tender texture.
- Place the steak into a large bowl. Pour in olive oil, ¼ cup soy sauce and black pepper. Toss to combine and allow it to marinate on the countertop for 30 minutes.
- Cook 1 cup of rice according to package instructions. Set aside and keep warm for serving.
- Heat a large stainless steel skillet a touch over medium heat on the stovetop. Allow the skillet to heat for 3-4 minutes and get really hot. Use tongs or tweezers to pull each piece of skirt steak out of the marinade and place the steak out evenly along the pan. Cook for 2-3 minutes. If your pan is small, work in two batches to allow the steak to sear evenly. *Note: Do not pour marinade into the skillet. Discard the excess marinade.
- Flip the steak pieces to the other side and cook for an additional 2 minutes, or until no longer pink. Remove the steak and the juices to a plate.
- Return the skillet to the stovetop and reduce the heat to low and allow it to cool down for a few minutes. Pour in the remaining ¼ cup soy sauce, garlic, ginger, hoisin sauce, rice vinegar and honey. Stir well and increase stovetop heat to medium.
- Allow the sauce to boil, but not burn for a few minutes. Stir and repeat until the sauce is nice and thick (this should take a maximum of 5 minutes total). Reduce the heat to low.
- Add the skirt steak into the teriyaki sauce and toss to combine.
- Assemble the bowls with rice as the base. Add the teriyaki beef to a large section and top with sesame seeds and green onion. Then, add carrots, red onion and bell peppers to another section of the bowl. Serve and enjoy these yummy teriyaki beef and rice bowls!
Notes
- The most important part of this recipe is slicing the steak really thin, almost shaved. If you're finding it difficult to slice, make sure your knife is sharp and/or stick the steak in the freezer for about 15-20 minutes before slicing. Also, be sure to cut it the opposite way of the muscle fibers, against the grain, to have the most tender beef.
- I recommend using a stainless steel skillet for the best sear in this recipe. They heat really evenly and pan fry the steak perfectly.
- If the teriyaki sauce isn't thickening enough, whisk together 1 teaspoon of cornstarch with 1 tablespoon of water into a slurry paste, then pour it into the sauce. Do not add cornstarch powder alone without water, as it does NOT dissolve well.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Asian
Payton
So good! I’m going to make these all the time now. Thank you!
Tara Smithson
Thanks Payton!