Skip the takeout and make these beef teriyaki bowls in under 30 minutes! Juicy steak, flavor-packed homemade teriyaki sauce, creamy coconut rice and veggie sides come together for the ultimate dinner-in-a-bowl.
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Why This is My Go-To Weeknight Bowl
If there’s one dinner that’s earned “signature dish” status in my house, it’s these beef teriyaki bowls. Juicy slices of steak get glazed with my homemade teriyaki sauce (once you try homemade, you’ll never go back to the bottled stuff), then layered over creamy coconut rice with a side of garlicky green beans and chickpeas tossed in homemade peanut sauce.
The result? An Asian-inspired rice bowl that checks every box: savory, saucy, packed with protein and crave-worthy. I’ve made these beef and rice bowls with just about every cut of steak—bavette (my current fave!), skirt, hanger and flank. You could even swap in ground beef for a budget-friendly twist that still soaks up every drop of that bold and tangy teriyaki glaze.
And because I love a takeout-fakeout moment (hi, beef lo mein!), this recipe has quickly climbed to the top of my weekly rotation.
- Cook the rice. Start with a batch of my creamy coconut rice (or plain white rice if you prefer).
- Prep the sauces. While the rice cooks, whisk up a quick batch of DIY teriyaki sauce and Thai peanut sauce.
- Sear the steak. Heat a large cast-iron skillet or grill pan over medium-high heat until shimmering. Pat the steak dry and season with salt and pepper. Add the steaks and sear until a crust forms and they naturally release from the pan, about 3 to 4 minutes per side.
- Glaze with teriyaki. Transfer the steaks to a cutting board, glaze with teriyaki, then tent them with foil and let them rest for 10 minutes before slicing.
- Assemble the bowls. Add a scoop of rice to each bowl, top with teriyaki steak, garlic green beans and peanut chickpeas. Garnish with sesame seeds before serving.
Steak Doneness Temperature Chart
When it comes to cooking steak, don’t just guess—grab an instant-read thermometer. It’s the only way to guarantee perfectly cooked beef every time. Steak will continue to cook about 5–10°F as it rests (that’s called carryover cooking), so pull it off the heat a little earlier than your target. For example, if you want medium (around 140°F final), take it off the heat at 135°F and let it rest.
Here’s my go-to temperature chart:
- Rare (soft, dark pink inside): Remove at 120–125°F for a final temp of 125–130°F
- Medium-Rare (warm red center): Remove at 125–130°F for a final temp of 130–135°F
- Medium (soft, some pink inside): Remove at 135°F for a final temp of 140°F
- Medium-Well (slightly pink center): Remove at 145°F for a final temp of 150°F
- Well Done (very firm, little to no pink): Remove at 155°F for a final temp of 160°F+
The USDA recommends cooking steak to at least 145°F (medium) for safety, but I personally think medium-rare is the sweet spot for the best flavor and texture.
Make It Your Own: Beef Teriyaki Bowl Variations
The beauty of bowls is that there’s no wrong way to build them. Think of this recipe as a template—here are some of my favorite ways to switch it up:
- Protein: Pan-seared chicken breasts, shrimp, salmon, baked tofu or ground beef.
- Veggies: Try roasted broccoli, bell peppers, snap peas, Asian slaw or garlicky bok choy. Chilled sweet and sour cucumbers would be yummy, too.
- Grain Base: Creamy coconut rice is my go-to, but jasmine rice, brown rice or quinoa are all delicious swaps. (Check out my post on how to cook quinoa for my foolproof method.)
- Toppings: Avocado slices, scallions, sesame seeds or even a fried egg.
Bottom line: If it can fit in a bowl, it belongs here.
Meal Prep Win!
Every component of these bowls can be prepped in advance, so all that’s left at dinnertime is searing the steak and assembling. My coconut rice can be cooked a day ahead and reheated with a splash of coconut milk or water to bring back its texture. Sauces, garlic green beans and other sides hold up well in the fridge and can be quickly reheated (or enjoyed at room temp).
Ingredients
- 1 ½ to 2 pounds steak (bavette, skirt, hanger or flank are best)
- 2 Tablespoons vegetable or canola oil
- 1 batch Homemade Teriyaki Sauce
- 4 cups Creamy Coconut Rice (or plain white rice)
- Chinese Garlic Green Beans (or veggies of choice)
- Chickpeas tossed in Thai Peanut Sauce
- 1 ripe avocado, sliced, for serving
- Sesame seeds, for garnish
Instructions
- Cook the rice and sides. Prepare the coconut rice and veggies (green beans or your choice of sides). If using peanut chickpeas, toss cooked chickpeas with peanut sauce.
- Make the teriyaki sauce.
- Sear the steak. Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Pat steak dry and season with salt and pepper. Add the steaks and sear until a crust forms and they naturally release from the pan, about 3-4 minutes per side. (See notes below for temperature chart.)
- Transfer the steaks to a cutting board, glaze with teriyaki, then tent them with foil and let them rest for 10 minutes before slicing and serving.
- Assemble the bowls. Divide rice among 4 bowls, top with teriyaki steak, add garlic green beans, chickpeas tossed in peanut sauce and avocado slices. Garnish with sesame seeds and serve.
Kelly’s Notes
- Make it your own: This recipe is more of a template than a rulebook. Swap in your favorite protein (rotisserie chicken, shrimp or tofu all work great), pile on different veggies (fresh or roasted), or switch up the base with another grain—quinoa is delicious! The options are endless.
- Make-ahead tip: Prep the components up to a day in advance, storing each separately in the fridge. Then all that’s left at dinnertime is searing the steak and assembling the bowls.
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