One Pot Teriyaki Beef and Rice
A quick and easy weeknight dinner that brings together savory ground beef, fragrant rice, and vibrant vegetables all in one pot.
Ingredients
For the beef base
- 1 lb ground beef Feel free to substitute with ground turkey or chicken for a leaner option.
- 1 tablespoon sesame oil For a nutty aroma; olive oil is a suitable alternative.
For the rice
- 2 cups jasmine rice Basmati or brown rice can be used if you prefer, but adjust cooking time accordingly.
For the sauce
- 1 cup teriyaki sauce Look for low-sodium options if watching your salt intake.
For the vegetables
- 2 cups broccoli florets Fresh or frozen works! Feel free to substitute with snap peas or bell peppers for a different flavor.
- 2 cloves garlic, minced Adds depth; garlic powder works in a pinch.
- 1 tablespoon ginger, minced Fresh ginger elevates the dish, but ground ginger can suffice.
- 1 piece green onion, sliced For garnish; consider cilantro or parsley as alternatives.
Instructions
Preparation
- In a large pot over medium heat, add the sesame oil. Once hot, add the ground beef and cook until browned, breaking it apart with a spoon (about 5 minutes).
- Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
- Add in the jasmine rice and stir to combine, letting it mingle in the beef mixture for another minute.
- Pour in the teriyaki sauce and 4 cups of water. Stir well and bring the mixture to a boil.
- Once boiling, reduce the heat and add the broccoli florets. Cover and let it simmer on low heat for about 15 minutes, or until the rice is tender and all liquid is absorbed.
- Remove from heat, fluff the rice with a fork, and top with sliced green onions for garnish.
Notes
Serve with an extra drizzle of teriyaki sauce or a sprinkle of sesame seeds. Pair with a side salad or steamed edamame. Store leftovers in an airtight container in the refrigerator for up to 3 days.