Easy Teriyaki Ground Beef Recipe

This teriyaki ground beef is chewy, saucy, a little sticky, and exactly the kind of weeknight dinner that feels like a warm, slightly guilty hug. It’s quick—one skillet, a short sauce made from pantry staples, and a finish that smells like restaurant takeout without the guilt. It’s comfort food that slides into bowls, onto rice, over noodles, or into lettuce wraps when you’re pretending to be healthy.

My husband calls this “the no-judgment dinner” because it disappears in minutes and no one asks questions. Our kiddo insists on adding extra sesame seeds like they’re confetti. I started making it on chaotic school nights and now it’s a staple — sometimes I make double and we pretend we have our lives together for two nights in a row.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Mini Meatloaf Muffins Recipe

DINNER

Taco Stuffed Tomatoes Recipe

DINNER

Grilled Chicken Pita Recipes

DINNER

Lazy Lasagna Delight

I always underestimate how loud this dish is — the kitchen gets aromatic in the best way and someone will wander in asking if you ordered Chinese. I once forgot to drain the beef and the sauce was a little thin, so now I fire off the sauce on high to thicken while the meat crisps at the edges. Also, quick confession: I sometimes toss in frozen mixed veg straight from the bag because life. It works. Not pretty, but it works.

Shopping Tips

– Protein: Choose 80/20 ground beef for flavor and browning, or 93/7 if you want less fat—expect a slightly drier texture with leaner meat.
– Vegetables: Green onions and bell peppers are great fresh add-ins; look for firm, brightly colored peppers with no soft spots.
– Sweeteners: Honey, brown sugar, or maple syrup will all make a tasty sauce—use what you already have.
– Spices: Keep garlic and ginger fresh or buy the jars for speed; fresh packs more punch but pre-minced saves time.
– Grains/Pasta: Rice is classic—buy jasmine or short-grain for stickiness, or use quick-cook microwave rice for hustle nights.

Prep Ahead Ideas

– Brown the beef and cool it, then store in an airtight container for up to 2 days; when ready, reheat and toss with freshly made sauce.
– Mix the teriyaki sauce in a jar the day before so the flavors have a minute to familiarise themselves; shake and pour when the meat is done.
– Chop onions and slice peppers into zip-top bags or reusable tubs so you can dump them into the hot pan without thinking.
– Keep sauces in mason jars in the fridge; they stack nicely and make weeknights feel like less chaos.

✔Time-Saving Tricks

– Use pre-minced garlic and ginger or the frozen cubes for a real time-saver.
– Buy microwave rice or cook a big pot of rice on Sunday and reheat—instant weeknight upgrade.
– Toss frozen stir-fry vegetable mixes into the pan mid-cook instead of sawing veggies while everything burns.
– Let the sauce reduce on high for a few minutes while stirring; it thickens fast and cuts waiting time.

✔Common Mistakes

– Adding the sauce too early: I did this once and the beef steamed instead of browning—always brown first, sauce later.
– Not reducing the sauce: watery teriyaki is sad; let it bubble until it clings to the meat.
– Crowding the pan: this makes meat release water and boil—work in batches if needed.
– Too much salt early: soy sauce adds salt, so taste before over-salting.

What to Serve It With

– Steamed jasmine rice or quick brown rice for an easy bowl.
– Simple cucumber salad or a bagged Asian slaw for crunch and brightness.
– Stir-fried broccoli or snap peas tossed in a little sesame oil.
– Spoon it into lettuce leaves for quick low-carb wraps.

✔Tips & Mistakes

– Use a hot pan for browning; cold pan = gray, sad meat.
– Add the sauce off heat if you’re using cornstarch slurry to avoid clumping, then return to medium.
– If it’s too salty, stir in a little honey or a splash of rice vinegar to balance.
– Want more char? Finish under a broiler for 1–2 minutes—watch it like a hawk.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for up to 3–4 days. The sauce soaks into the beef and rice—cold seconds are totally acceptable and make an excellent breakfast with a fried egg on top (no shame). Reheat gently on the stove or microwave; add a splash of water to loosen the sauce if it’s thickened too much.

✔Variations and Substitutions

– Tamari or low-sodium soy sauce works for a gluten-free or lower-salt option.
– Honey, maple, or brown sugar all sweeten differently—honey gives a floral note, brown sugar makes it deeper.
– Swap in ground turkey, chicken, or plant-based crumbles; cook times are similar though turkey can dry out faster.
– Add pineapple chunks for sweet acidity, or a spoonful of sambal oelek if you want heat.
– Stir in toasted sesame oil at the end for a finishing aroma—tiny amount goes a long way.

Frequently Asked Questions

Easy Teriyaki Ground Beef Recipe

Savory ground beef simmered in a sweet-teriyaki glaze with garlic and ginger. Ready in minutes and perfect over rice.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 lb lean ground beef 85–90% lean
• ▢ 1 tbsp vegetable oil
• ▢ 0.33 cup low-sodium soy sauce
• ▢ 0.33 cup water
• ▢ 2.5 tbsp packed brown sugar
• ▢ 1 tbsp rice vinegar
• ▢ 2 tsp minced garlic
• ▢ 1 tsp freshly grated ginger
• ▢ 1 tbsp cornstarch
• ▢ 1 tsp toasted sesame oil
• ▢ 0.5 cup sliced green onions
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 1 tsp toasted sesame seeds for garnish
• ▢ 4 cup cooked white rice for serving

Instructions

Preparation Steps

• Whisk soy sauce, water, brown sugar, and rice vinegar in a bowl until the sugar dissolves.
• Stir in garlic, ginger, and cornstarch until smooth, then mix in the sesame oil.
• Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
• Add the ground beef and cook, breaking it up, until browned, 5–6 minutes. Drain excess fat if needed.
• Pour in the teriyaki mixture and simmer, stirring, until thick and glossy, 2–3 minutes.
• Stir in green onions and red pepper flakes. Cook 1 minute, then remove from heat and garnish with sesame seeds.
• Serve the beef over warm rice.

Notes

Variation: Add steamed broccoli or snap peas during the last 2 minutes. Swap ground turkey for a lighter take, or use tamari to make it gluten-free. Storage: Refrigerate up to 4 days; reheat with a splash of water to loosen the sauce.

This recipe is an original creation inspired by classic Easy Teriyaki Ground Beef Recipe flavors. All ingredient ratios and instructions are independently developed.