Hawaiian Teriyaki Beef Bowls Meal Prep
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free, Low-Carb
Ingredients
Scale
- 1 lb lean ground beef (90/10 or 93/7)
- 2 cups jasmine rice, uncooked
- 1 cup teriyaki sauce (low sodium preferred)
- 1 can (20 oz) pineapple chunks in juice, drained
- 2 cups broccoli florets, bite-sized
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons green onions, sliced
- 1 teaspoon sesame seeds
- 1 tablespoon olive oil
Instructions
- Step 1: Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions using a rice cooker or a pot on the stove. Once done, fluff with a fork and set aside.
- Step 2: Brown the Beef: In a large skillet over medium-high heat, add the ground beef. Cook until browned and crumbled, about 5-7 minutes. Drain any excess fat from the pan. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Step 3: Sauté the Vegetables: Push the beef to one side of the skillet or remove it temporarily. Add olive oil to the empty side along with the broccoli florets and diced red bell pepper. Sauté for 4-5 minutes until the vegetables are tender-crisp. Stir in the pineapple chunks for the last minute to warm them through.
- Step 4: Simmer with Sauce: Pour the teriyaki sauce over the beef and vegetable mixture. Stir everything together to ensure an even coating. Let it simmer for 2-3 minutes until the sauce thickens slightly and everything is hot.
- Step 5: Assemble the Bowls: Divide the cooked rice evenly among four meal prep containers. Top each container with the beef, vegetable, and pineapple mixture. Garnish with sliced green onions and sesame seeds.