I’ve reached the point in my life where if dinner can happen in one pan and everybody willingly eats it, I consider that a win. A really big win.

This ground beef teriyaki has become one of those easy and repeatable dinners around here. It’s quick, simple, uses ingredients I usually already have, and somehow tastes like I really put in some effort (but I surely did not). The sauce gets thick and glossy, the broccoli cooks right in the same pan, and it’s so good piled over rice.

It’s also worth mentioning that this meal reheats surprisingly well. Which matters a lot because I’m very much in my “future me deserves help too” era (I’ve been making overnight oats and prepping lunches, woo).

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Why You’ll Love This Ground Beef Teriyaki

It’s fast, flavorful, and doesn’t leave you with a sink full of dishes afterward. I could stop there, but there’s more. The sauce is sweet, savory, and just sticky enough to coat the beef and rice without turning soupy or watery.

And because the broccoli and carrots cook right in with everything else, it feels like a full dinner without needing to figure out “something on the side,” which I personally find exhausting. I love when the veggies are just built in. Some nights, this is the only level of effort I have available for dinner.

Ingredient Notes

• Use a lean ground beef, 85–93% works best. Enough fat for flavor, not so much that you’re dealing with a greasy pan.
• Cut the broccoli it small enough it will cook quickly, but not so small it disappears. It’s a fine line between actually mixing into the dish instead and sitting on top of it.
• I like to shred my own carrots, but you can buy pre-shredded if you prefer. I’ve noticed that those usually take a little longer to cook though. You could also use matchstick carrots.
• I usually use regular soy sauce and it works great. Then you don’t need to add any salt, but you can use low sodium if you prefer a lighter salt level or want to add your own salt to taste.
• The brown sugar and honey combo is really what gives the sauce that classic teriyaki flavor without being overly sweet.
• This sauce needs the cornstarch to thicken, so don’t skip it (or forget it, which I have done in the past, haha).

Step-By-Step Instructions

1. Cook 1 cup jasmine rice according to package directions and set aside.
2. Heat a large cast iron skillet over medium-high heat. Add the broccoli and 1/4 cup water. Cover and steam for 3–4 minutes, until bright green and just tender.
3. While the broccoli is steaming, whisk the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch together in a small bowl (whisk it really well so it’s smooth).
4. Remove the lid and let any extra water cook off. Transfer the broccoli to a plate and set aside.
5. In the same skillet, heat sesame oil. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed. Really let the ground beef brown too, not just turn cook through. The extra browning adds a lot of flavor, it’s worth it to take it slow.
6. Pour the sauce into the skillet with the beef. Bring it to a simmer and cook for 1–2 minutes, stirring, until the sauce thickens and turns glossy.
7. Return the broccoli to the skillet and add the shredded carrots. Toss everything together and cook another 1–2 minutes until heated through and coated.
8. Top with green onions and serve over rice (or just eat it right from the pan like I often do, haha).

12″ Cast Iron Skillet

This cast iron skillet with dual handles heats evenly and goes from stove to oven with ease. Perfect for everyday cooking and baking.

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Recipe Tips & Notes

• The sauce will thicken as it cools. If it gets too thick, add a splash of water to loosen it back up.
• For a little extra flavor, a small drizzle of hoisin or a pinch of red pepper flakes at the end goes a long way.
• This also works really well with ground turkey or chicken if that’s what you have or prefer.
• You can use pre-shredded carrots, but they take a bit longer to cook.
• Cutting the broccoli small (but not microscopic) makes a bigger difference than you think, it helps everything cook evenly (and makes it easier to eat, which is important).
• Taste it at the end and make sure it doesn’t need a pinch of salt, especially if you’re using low-sodium soy sauce.
• If you want more sauce, you can double the sauce ingredients and cook it for an extra minute or two. It makes enough as is, but if you’re serving it over rice (which I usually am), a little extra sauce is always nice.
• This recipe is great for leftover rice. Cook the rice a day (or two) ahead of time and keep it the refrigerator until you’re ready to use it “Day old” rice is the perfect texture for this recipe. And it really cuts down on the cook time.

Easy Ground Beef Teriyaki

By: Kristine Underwood

This ground beef teriyaki is a quick, one-pan dinner made with simple ingredients and a homemade sweet and savory sauce. Served over rice with broccoli and carrots, it’s an easy weeknight meal that’s filling, flavorful, and better than takeout.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine American, Chinese

Servings 4 servings

Calories 619 kcal

Equipment

• 1 Cast iron skillet (12 inch)

Ingredients

• 1 cup jasmine rice (for serving, cooked according to the package directions)
• 3 cups broccoli florets (chopped)
• 2 tsp sesame oil
• 1 lb ground beef (lean, 85-93%)
• 1 tsp minced garlic (jarred or 2 cloves, minced)
• 1/4 tsp ginger (ground or 1 tsp fresh grated)
• 1 cup shredded carrots
• 4 green onion (chopped)

For the teriyaki sauce

• 1/2 cup soy sauce (regular or low-sodium)
• 1/4 cup brown sugar (light or dark, packed)
• 1 TBS honey
• 1 TBS rice vinegar
• 1 tsp sesame oil
• 1 TBS cornstarch

Instructions

• Cook rice according to the package directions.
  1 cup jasmine rice
• Heat a large cast iron skillet over medium-high heat. Add the chopped broccoli and 1/4 cup water.
  3 cups broccoli florets
• Cover and let it steam for 3–4 minutes, until bright green and just tender.
• While the broccoli is steaming, whisk the the soy sauce, brown sugar, honey, rice vinegar, sesame oil, and cornstarch together in a small bowl and set aside.
  1/2 cup soy sauce, 1/4 cup brown sugar, 1 TBS honey, 1 TBS rice vinegar, 1 tsp sesame oil
• Remove the lid and let any extra water cook off. Transfer broccoli to a plate and set aside.
• In the same skillet, add sesame oil and ground beef. Cook until browned, breaking it up as it cooks. Let the beef brown well for the best flavor. Drain excess grease if needed.
  2 tsp sesame oil, 1 lb ground beef
• Lower the heat slightly and stir in the garlic and ginger. Cook for about 30 seconds, just until fragrant.
• Pour the sauce into the skillet with the beef. Bring it to a simmer and stir/whisk for 1–2 minutes until it thickens and turns glossy.
• Return the cooked broccoli and shredded carrots to the skillet. Let it cook another 1–2 minutes until everything is heated through and well coated.
  1 cup shredded carrots
• Top with green onions and serve over rice immediately.
  4 green onion
• Store the leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Notes

• The sauce will thicken as it cools. If it gets too thick, add a splash of water to loosen it back up.
• For a little extra flavor, a small drizzle of hoisin or a pinch of red pepper flakes at the end goes a long way.
• This also works really well with ground turkey or chicken.
• You can use pre-shredded carrots, but they take a bit longer to cook.
• Cutting the broccoli small helps everything cook evenly.
• Taste it at the end and make sure it doesn’t need a pinch of salt, especially if you’re using low-sodium soy sauce.
• If you want more sauce, you can double the sauce ingredients and cook it for an extra minute or two.

Nutrition

Serving: 1 servingCalories: 619kcalCarbohydrates: 67gProtein: 28gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 1277mgPotassium: 847mgFiber: 4gSugar: 21gVitamin A: 5891IUVitamin C: 65mgCalcium: 108mgIron: 4mg