Teriyaki Ground Beef

You only need one skillet and about 10 minutes to pull together this easy teriyaki ground beef! The sweet-and-savory sauce clings to every bite, and it works over rice, in tortillas, or in lettuce wraps. It’s a fast, family-friendly dinner everyone actually asks for!

Before You Get Started

A few small things make the difference between a glossy, well-coated skillet and a thin, greasy one. Keep these in mind before you start:

• Reach for a thick teriyaki sauce. A thin, soy-sauce-style bottle won’t cling or thicken. This one choice makes or breaks the dish.
• Drain the beef before saucing. Pouring off the grease keeps the teriyaki glossy and coating instead of thin and greasy.
• Use fresh ginger and garlic. They carry the flavor here. Stash gingerroot in the freezer so it’s always on hand.

The Teriyaki Sauce

Teriyaki is a sweet-and-salty Japanese sauce built on soy sauce, sake or mirin, a little sugar, and ginger, sometimes with a touch of cornstarch to thicken. That same sweet-savory balance that works so well on chicken and salmon is a natural match for beef, which is exactly why this dish comes together so nicely.

For weeknights, a good bottled teriyaki sauce keeps things fast and tastes every bit as good as homemade. If you’d rather make your own, a quick stovetop version works too. Either way, look for a thick, rich sauce (not a thin, watery one similar to soy sauce) so it coats the beef.

How to Make Teriyaki Ground Beef

This ground beef teriyaki cooks in about 10 minutes, and you can make it truly prep-free with frozen diced onion and pre-minced garlic, no cutting board required. Here’s how it comes together.

Step 1: Brown the Beef

In a large skillet, heat the sesame oil over medium-high heat. Add the ground beef, onion, garlic, and ginger, and cook, breaking up the meat as you stir, until the beef is no longer pink and the onion is tender, about 5 to 7 minutes. 

Drain off the excess grease. Lean ground beef keeps the dish from getting oily, and draining well is what lets the sauce stay glossy instead of greasy.

No sesame oil? Use a neutral oil. Vegetable or canola oil works in a pinch, though you’ll miss a little of that toasty, nutty flavor.

Step 2: Add the Sauce and Simmer

Stir the teriyaki sauce into the beef, bring it to a low simmer, and cook another 3 to 5 minutes, just until the sauce thickens slightly and coats the meat. 

If it looks thin, let it simmer a bit longer or add a splash more sauce to reach the consistency you like.

Want to add vegetables? Sauté broccoli, snap peas, peppers, carrots, or cabbage first, set them aside, then stir them back in at the end. Double the sauce so there’s enough to coat everything.

For a brighter finish, add rice vinegar. A small splash stirred in at the end adds a little acidity that balances the sweetness.

Step 3: Garnish and Serve

Serve the teriyaki beef over rice, tucked into tortillas, or spooned into lettuce wraps. Garnish with sliced green onion, toasted sesame seeds, chopped cilantro, or a pinch of crushed red pepper flakes. 

For a fun twist, stir in fresh or canned pineapple for a sweet, Hawaiian-style spin.

Serving Suggestions

This ground beef shines in a teriyaki bowl over fluffy white rice, brown rice, cauliflower rice, or noodles. Add steamed or stir-fried veggies like broccoli, snap peas, bell pepper, carrots, or mushrooms, then finish with green onion and toasted sesame seeds. It’s just as good wrapped in tortillas or lettuce cups for a hand-held take.

Round out the meal: A few easy sides (and a fried rice if you want to build a bigger, takeout-style spread):

• Garlic Roasted Broccoli
• Sesame Ginger Snap Pea Salad
• Ramen Noodle Coleslaw
• Sautéed Zucchini
• Shrimp Fried Rice

Preparation and Storage Tips

This is a great make-ahead meal, and leftovers reheat beautifully.

Store: Keep leftovers in an airtight container in the fridge for up to 3 days. Cooking the beef ahead makes it an easy meal-prep option.

Freeze: Freeze the cooled beef in an airtight container for up to 3 months. It’s handy to freeze half a batch for a later meal.

Reheat: Warm in a skillet or saucepan over low heat until heated through, adding a splash of teriyaki sauce as needed. Individual servings reheat in the microwave in 1 to 2 minutes.

Made this tonight with ground turkey and it was delicious! One at it over rice and two as a lettuce wrap. Big hit all around!

– Jen

Frequently Asked Questions

Should I add the teriyaki sauce before or after browning the beef?

After. Brown and drain the beef first, then stir in the sauce and simmer for a few minutes. This way the sauce doesn’t get greasy from cooking the meat.

Can I use bottled teriyaki sauce, or do I need to make it from scratch?

Bottled works great and keeps this a true weeknight meal. Just choose a thick, rich sauce rather than a thin, soy-sauce-style one. If you prefer homemade, a quick stovetop teriyaki works too.

Can I make this with a different ground meat?

Yes. Ground turkey, chicken, or pork all work well in place of the beef. Cook them the same way, draining any excess grease before the sauce goes in.

How do I get the sauce to thicken and coat the beef?

Let it simmer a few extra minutes so it reduces and clings, and be sure to drain the beef well, since extra grease thins the sauce. For a thicker glaze, stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with a tablespoon of water) and simmer briefly.

More Easy Asian-Inspired Dinners

• Ground Beef Stir Fry with Cabbage
• Sesame Chicken
• Honey Garlic Shrimp
• Baked Sweet and Sour Chicken
• Chicken and Broccoli Lo Mein