Teriyaki Beef Rice Bowls with Broccoli
Tender ground beef and crisp-tender broccoli are coated in a quick homemade teriyaki sauce and served over fluffy white rice for an easy weeknight bowl.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups long-grain white rice
- 2.25 cups water
- 1 pound lean ground beef
- 4 cups broccoli florets
- 0.5 cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon canola oil
Cooking instructions
- Rinse the rice until the water runs mostly clear. Combine it with 2 1/4 cups water in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. (about 23 min) — Low simmer
- While the rice cooks, whisk the soy sauce, honey, grated ginger, minced garlic, cornstarch, and 2 tablespoons water in a small bowl until smooth. (about 3 min) — Room temperature
- Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink, 5 to 7 minutes. Drain excess fat if needed. The beef should reach 160°F on an instant-read thermometer. (about 7 min) — Medium-high heat
- Add the broccoli and teriyaki sauce to the skillet. Stir to coat, bring the sauce to a simmer, then cover and cook until the broccoli is bright green and crisp-tender, 4 to 6 minutes. Stir once or twice as it cooks. (about 6 min) — Simmer
- Divide the rice among four bowls and spoon the teriyaki beef and broccoli over the top. Serve hot. (about 2 min) — Hot