Ground Beef Stir-Fry Teriyaki Bowls

4 servings


30 minutes

total time


1 1/2 c. jasmine or long-grain white rice

Kosher salt

1/2 c. sour cream

2 tbsp. sriracha

1/3 c. packed dark brown sugar

1/3 c. reduced-sodium soy sauce

1 tbsp. cornstarch

1 tbsp. unseasoned rice vinegar

2 tsp. toasted sesame oil

3 scallions

2 tbsp. vegetable oil

3 cloves garlic, finely chopped

1 tbsp. finely chopped peeled ginger

1 1/2 lb. lean ground beef

6 oz. broccoli florets, chopped into bite-size pieces (about 3 c.)

5 oz. carrots, shredded (about 1 1/2 c.)

2 tbsp. toasted sesame seeds, divided




Meanwhile, in a medium bowl, whisk sour cream and sriracha until smooth. If needed, add water, a few drops a time, until sauce is a good consistency for drizzling. Refrigerate until ready to use.

In another medium bowl, whisk brown sugar, soy sauce, cornstarch, vinegar, sesame oil, and 1/2 cup water until smooth. Let sit at room temperature until ready to use.


Remove dark green parts from scallions and thinly slice on a diagonal; set aside for serving. Thinly slice white and light green parts.

In a large nonstick skillet or wok over high heat, heat vegetable oil. Cook garlic, ginger, and white and light green scallion parts, stirring frequently, until light golden, about 1 minute. Add beef and cook, breaking up into smaller pieces, until just cooked through and starting to brown, about 5 minutes.

Add broccoli and cook, stirring frequently, until bright-green, about 2 minutes. Add carrots and reserved soy sauce mixture. Cook, stirring frequently, until sauce thickens and vegetables are crisp-tender, 3 to 4 minutes more.

Divide rice among bowls. Spoon beef mixture over top. Drizzle with sriracha-sour cream. Sprinkle with reserved dark green scallion parts and sesame seeds.


Serving Size




Total Fat

52 g

Saturated Fat

17 g

Unsaturated Fat


Trans Fat

2 g


138 mg


1127 mg

Total Carbohydrate

86 g

Dietary Fiber

3 g

Total Sugars

22 g


40 g

4 servings


30 minutes

total time
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