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Ground beef teriyaki with broccoli and carrots in a cast iron skillet with an antique spoon.
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Easy Ground Beef Teriyaki

Course Main Dish
Cuisine American, Chinese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 619kcal
Author Kristine Underwood

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.
  • Heat a large cast iron skillet over medium-high heat. Add the chopped broccoli and 1/4 cup water.
  • 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.
  • 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.
  • 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.
  • Top with green onions and serve over rice immediately.
  • 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 serving | Calories: 619kcal | Carbohydrates: 67g | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1277mg | Potassium: 847mg | Fiber: 4g | Sugar: 21g | Vitamin A: 5891IU | Vitamin C: 65mg | Calcium: 108mg | Iron: 4mg