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Square overhead shot of a green and white bowl full of white rice and teriyaki ground beef.
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5 from 13 votes

Teriyaki Ground Beef

This easy teriyaki ground beef comes together in one skillet in about 10 minutes. It's sweet, savory, and family-friendly, perfect served over rice or tucked into wraps.
Course Dinner
Cuisine Asian, Japanese
Keyword beef teriayki recipe, Beef teriyaki, Easy Beef Teriyaki, ground beef teriyaki recipe, teriyaki ground beef
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 220kcal
Author Blair Lonergan

Ingredients

  • 2 teaspoons sesame oil
  • 1 lb. ground beef
  • 1 cup finely diced onion
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon minced fresh ginger (or about ¼ teaspoon dried ground ginger)
  • ¾ cup thick teriyaki sauce (such as Soy Vay Veri Veri Teriyaki Marinade & Sauce)
  • Optional Garnish: sliced green onion, toasted sesame seeds, crushed red pepper flakes
  • Optional, for serving: cooked rice

Instructions

  • In a large skillet, heat the sesame oil over medium-high heat. Add the beef, onion, garlic, and ginger. 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.
    Browning ground beef with onion and garlic in a skillet.
  • Stir the teriyaki sauce into the beef mixture.
    Adding teriyaki sauce to the skillet of ground beef.
  • Bring to a low simmer and cook another 3 to 5 minutes, just until the sauce thickens slightly.
    Simmering the ground beef and teriyaki sauce.
  • Serve over rice, in tortillas, or in lettuce wraps. Garnish with optional toppings.
    Horizontal overhead shot of a green and white bowl full of white rice and teriyaki ground beef.

Notes

  • Thick sauce matters: Pick a thick, rich teriyaki sauce (not a thin, soy-sauce-style one) so it coats the beef. I like Soy Vay Veri Veri Teriyaki or Kikkoman.
  • No-prep shortcut: Use frozen diced onion and pre-minced garlic to skip the cutting board entirely.
  • Adjust the consistency: Add more teriyaki sauce as needed to reach the consistency you like.
  • Add vegetables: Sauté veggies like broccoli, snap peas, or carrots separately, then stir them in at the end. Double the sauce so there's enough to coat.
  • Protein swaps: Ground turkey, chicken, or pork all work in place of the beef.
  • Scale it: Halve the recipe to serve two, or double it for a crowd. Freeze half of the cooked beef for a later meal.
  • Storage: Keeps in the fridge for up to 3 days or the freezer for up to 3 months.

Nutrition

Serving: 1/4 of the recipe | Calories: 220kcal | Carbohydrates: 12g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 2146mg | Potassium: 572mg | Sugar: 9g | Vitamin C: 3.2mg | Calcium: 33mg | Iron: 3.7mg