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A satisfying serving of high protein teriyaki beef bowls in a white bowl, topped with sesame seeds and fresh broccoli over jasmine rice.

Quick High Protein Teriyaki Beef Bowls

Alex
A quick and delicious weeknight meal, these teriyaki beef bowls are packed with protein and feature a simple homemade sauce. Ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Japanese
Servings 4 bowls
Calories 410 kcal

Equipment

  • Large Skillet or Wok
  • Small saucepan
  • Whisk
  • Small bowl

Ingredients
  

For the Homemade Teriyaki Sauce

  • 0.5 cup soy sauce or tamari for gluten-free
  • 0.25 cup honey or maple syrup
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon grated fresh ginger
  • 2 cloves fresh garlic, minced
  • 1 Tablespoon cornstarch
  • 2 Tablespoons cold water

For the Beef Stir Fry

  • 1 pound extra lean ground beef
  • 1 Tablespoon olive oil, divided
  • 2 zucchini, chopped
  • 6 oz sliced mushrooms such as shiitake, oyster, or baby bella

For the Yum Yum Sauce (Optional)

  • 0.25 cup light mayonnaise
  • 1.5 Tablespoons sriracha
  • 1 Tablespoon honey
  • 1 Tablespoon rice vinegar
  • 0.5 teaspoon garlic powder

For Serving

  • 3 cups cooked cauliflower rice or 2 cups cooked white rice
  • 2 green onions (scallions), thinly sliced
  • 1 teaspoon sesame seeds

Instructions
 

Make the Homemade Teriyaki Sauce

  • In a small saucepan, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic. Bring the mixture to a gentle simmer over medium heat and let it bubble for 2-3 minutes.
  • In a separate small bowl, mix the cornstarch with the cold water to create a smooth slurry.
  • Slowly whisk the cornstarch slurry into the simmering sauce. Continue to cook for another minute until the sauce becomes glossy and thickens enough to coat a spoon. Set it aside.

Cook the Stir Fry

  • Heat half a tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the ground beef and use a spoon to break it into crumbles. Cook until fully browned.
  • Drain any excess fat from the beef and push it to one side of the skillet.
  • Add the remaining olive oil to the empty side of the pan. Add the chopped zucchini and cook for about 3 minutes, until tender-crisp and slightly browned.
  • Add the sliced mushrooms to the skillet and stir everything together to combine. Pour in the homemade teriyaki sauce and stir for 1-2 minutes as the sauce bubbles and thickens, coating the beef and vegetables.

Assemble the Bowls

  • Spoon your choice of cooked rice or cauliflower rice into individual bowls. Generously top the base with the teriyaki beef mixture.
  • Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately.

Notes

Smooth Sauce Tip: To avoid lumps in your teriyaki sauce, always mix the cornstarch with cold water to form a slurry *before* whisking it into the hot liquid.
Meal Prep Storage: For best results when meal prepping, store the beef mixture and rice in separate airtight containers in the refrigerator for up to 4 days. This prevents the rice from getting soggy.
Yum Yum Sauce: To make the optional Yum Yum Sauce, simply whisk together the light mayonnaise, sriracha, honey, rice vinegar, and garlic powder in a small bowl until smooth.
Protein Variations: This recipe is versatile! You can easily swap the ground beef for lean ground chicken, turkey, or even plant-based crumbles.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 410kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 6gCholesterol: 80mgSodium: 1200mgPotassium: 450mgFiber: 4gSugar: 15gVitamin A: 150IUVitamin C: 10mgCalcium: 40mgIron: 3mg
Keyword ground beef, meal prep, stir fry, teriyaki
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