Teriyaki Ground Beef & Rice Meal Prep Bowls (Your New Weekly Hero!)

Hey there, friend! Let’s talk about the eternal quest for the *perfect* meal prep. You know the dream: something that’s actually exciting to eat on Wednesday, doesn’t take all Sunday to make, and fuels your body without skimping on flavor. Sounds like a tall order, right? Well, pull up a chair, because I’m about to introduce you to your new kitchen bestie: these insanely delicious Teriyaki Ground Beef & Rice Bowls with creamy Yum Yum Sauce.

This isn’t just another “brown meat, dump sauce” situation. This is a symphony of savory, slightly sweet, deeply satisfying flavors and textures. We’ve got juicy, glazed lean ground beef, fluffy jasmine rice (or a sneaky-crisp cauliflower rice swap!), a bright, crunchy slaw, and the absolute STAR of the show—a tangy, creamy, irresistible Yum Yum sauce that ties every single bite together with a big, happy bow.

I designed this recipe specifically for our busy, beautiful lives. It’s budget-friendly, comes together in about 30 minutes, and packs and reheats like a dream. Whether you’re a meal prep pro or a total newbie staring down a busy week with a hint of panic, this recipe is your ticket to calm, delicious victory. So, grab your favorite skillet and let’s turn that “what’s for dinner?” dread into pure anticipation. Ready to cook up something amazing?

The Sauce That Started It All: A Yum Yum Story

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I have to confess, my love affair with this bowl started in a slightly unexpected place: a teppanyaki grill in a strip mall, circa 2007. My best friend and I, broke but hungry for an adventure, would save up to split a hibachi chicken dinner. The sizzling show was fun, but the thing I dreamed about for days afterward was that mysterious, pinkish-orange sauce they served with everything. I’d dip my grilled veggies in it, my rice, my chicken… I’d have drunk it from the little bowl if it were socially acceptable!

Years later, after many (many) attempts to crack the code in my own kitchen, I landed on the simple, creamy, utterly addictive version you see here. It’s not exactly the same, but it carries that same spirit of pure, unadulterated joy. Putting it on these teriyaki beef bowls felt like a full-circle moment—taking a nostalgic treat and turning it into the hearty, healthy anchor for my family’s week. It’s proof that the most magical kitchen creations often come from a happy memory and a willingness to play. Now, let’s make some new memories (and a killer sauce) together!

Gather Your Flavor Crew: Ingredients & Insights

Here’s everything you’ll need to make four seriously satisfying bowls. I’ve added my little chef notes next to each one because knowing *why* we use something is half the fun (and the key to smart swaps!).

• 1 lb 96/4 lean ground beef: The lean protein powerhouse! Using 96/4 means less grease to drain, keeping things light. Chef’s Insight: If you use a higher fat blend, just drain the excess fat after browning for a cleaner sauce.
• 1/4 cup low-sodium soy sauce: Our salty, umami base. Going low-sodium lets us control the salt level perfectly.
• 2 tbsp teriyaki sauce: Adds that classic sweet & sticky glaze depth. Look for one without high-fructose corn syrup if you can!
• 1 tbsp rice vinegar: The brightening agent! A little acidity balances the sweetness and richness beautifully.
• 1 tsp sesame oil: Do not skip this! That nutty, toasty aroma is the soul of the teriyaki flavor. It’s a finishing oil, so we add it off the heat or at the very end.
• 2 cloves garlic, minced & 1 tsp fresh grated ginger: The dynamic flavor duo. Fresh is best here—that zingy ginger makes all the difference. No fresh ginger? 1/2 tsp ground ginger works in a pinch.
• 1–2 tsp honey or brown sugar (optional): A tiny touch for rounding out the sauce. Taste after simmering and add if you want a touch more sweetness.
• 1 tbsp water + 1 tsp cornstarch (optional, for thickening): Our “glaze maker.” Mix to form a slurry and stir in at the end for a thicker, shinier sauce that clings to every beef crumble.
• Green onions & sesame seeds for garnish: Not just pretty! They add a fresh bite and crunch that elevates the whole bowl.
• 2 cups cooked jasmine rice OR cauliflower rice: The fluffy foundation. Jasmine rice is fragrant and sticky, perfect for soaking up sauce. For a low-carb option, sautéed cauliflower rice adds a great texture. I often do half and half!
• For the Slaw: 2 cups shredded cabbage, 1/2 cup shredded carrots, 1/4 cup diced red bell pepper. The crunchy, fresh contrast. No need for a complicated dressing—just a tsp of rice vinegar and a pinch of salt to lightly pickle them.
• For the Yum Yum Sauce: 1/3 cup light mayo, 1 tbsp ketchup, 1 tsp rice vinegar, 1/2 tsp garlic powder, 1/2 tsp paprika, 1–2 tsp water. Our magical, creamy connector. The ketchup gives it that signature color and a hint of sweetness, while paprika adds a smoky note. Thin it to your perfect drizzling consistency.

Let’s Build Some Bowls: Step-by-Step Magic

Okay, team! Aprons on, music up. We’re doing this in a smart, streamlined flow so you’re in and out of the kitchen efficiently.

1. Start the Rice: First things first, get your rice cooking according to package directions. Whether it’s on the stovetop or in a rice cooker, this gives it time to steam and become perfectly fluffy while you work on everything else. Chef’s Hack: Rinse your jasmine rice in a fine-mesh strainer until the water runs clear. It removes excess starch and prevents gummy rice!
2. Brown the Beef: Heat a large skillet or wok over medium heat. No oil needed for the lean beef! Add the ground beef and cook, breaking it up with your spatula into small crumbles, until it’s no longer pink. If there’s more than a teaspoon or so of fat, just drain it off. We’re building a glaze, not a grease puddle.
3. Infuse the Flavor: Push the beef to the sides of the skillet, creating a little well in the center. Add the minced garlic and grated ginger to that well. Let them sizzle and become fragrant for just about 30 seconds—you’ll smell it! Then, mix them into the beef.
4. Create the Glaze: Pour in the soy sauce, teriyaki sauce, rice vinegar, and that optional honey. Give it all a good stir, letting the mixture bubble and simmer for 2-3 minutes. This lets the flavors marry and reduces the sauce slightly. Now, turn off the heat and stir in the teaspoon of sesame oil. That’s the key to locking in that incredible aroma! If you want a thicker glaze, mix your cornstarch and water into a smooth slurry, stir it in, and let it cook for another minute until glossy.
5. Whisk the Yum Yum Sauce: While the beef simmers, make the sauce! In a small bowl, whisk together the mayo, ketchup, rice vinegar, garlic powder, and paprika. It might look thick. Add water, a teaspoon at a time, whisking until it’s smooth and pourable—like the consistency of a good salad dressing. Taste it and do a little happy dance. Set this aside.
6. Toss the Slaw: In another bowl, combine the shredded cabbage, carrots, and bell pepper. Drizzle with the rice vinegar, add a pinch of salt, and toss with your hands. This quick “pickle” adds just enough brightness without making the veggies soggy.
7. The Grand Assembly: Time for the satisfying part! Grab your four meal prep containers or serving bowls. Start with a base of fluffy rice or cauliflower rice. Top with a generous scoop of the glazed teriyaki beef. Next, add a hearty handful of the vibrant, crunchy slaw. Finally, drizzle (or dollop!) that gorgeous Yum Yum sauce over everything. Finish with a sprinkle of sliced green onions and sesame seeds for that professional, fresh touch.

How to Serve & Savor

If you’re eating right away, dive in! I love to give my bowl one big, gentle mix to let the Yum Yum sauce mingle with the rice and beef before taking that first epic bite. The contrast of warm, savory beef, cool crunchy slaw, and creamy sauce is everything. For meal prep, store the sauce in a separate small container or condiment cup if you can, and add it after reheating. This keeps the slaw crisper and the sauce’s texture perfect. To reheat, just pop the beef and rice portion (without the cold slaw and sauce) in the microwave for 60-90 seconds, then top with the fresh elements. It’s like a brand-new meal every time!

Make It Your Own: Delicious Twists & Swaps

• Protein Swap: Ground turkey or chicken work beautifully here! For a plant-based version, try crumbled extra-firm tofu or a bag of plant-based ground “meat.”
• Veggie Power-Up: Sauté some diced broccoli, snap peas, or mushrooms right in with the beef during the last minute of cooking.
• Spicy Kick: Add a teaspoon of sriracha or a pinch of red pepper flakes to the teriyaki glaze, or mix a little sriracha directly into the Yum Yum sauce.
• Different Grain: Swap rice for quinoa, farro, or even soba noodles for a fun change of pace.
• Pineapple Paradise: Add 1/2 cup of diced fresh or canned pineapple (juice drained) to the beef when you add the sauces. Sweet, tangy, and amazing!

Anna’s Kitchen Notes

This recipe has become such a staple in our house that my kids now call it “The Yum Yum Bowls.” It’s evolved from a basic beef-and-rice concept into this layered flavor experience, all thanks to that sauce and the slaw. The biggest lesson I learned? Don’t skip the toasty sesame oil or the fresh ginger—they are non-negotiable for that authentic, deep flavor. And a funny story: I once accidentally used vanilla Greek yogurt instead of mayo in the sauce during a late-night fridge raid. It was… interesting. Not terrible, but let’s just say I don’t recommend it! Stick with the mayo or a vegan mayo alternative for that classic, creamy result. This recipe is forgiving, so have fun and make it yours.

Your Questions, Answered!

Q: My sauce turned out too thin/watery. What happened?
A: No worries! This usually means the sauce needs a little more reduction. Let the beef and sauce mixture simmer for an extra 2-3 minutes uncovered, stirring occasionally, to let more liquid evaporate. If you’re in a hurry, that cornstarch slurry (1 tsp cornstarch + 1 tbsp water) is your best friend for quick thickening.

Q: Can I freeze these bowls?
A> I don’t recommend freezing the fully assembled bowls, as the slaw and rice can become mushy upon thawing. However, you can absolutely freeze the cooked teriyaki ground beef by itself! Let it cool completely, then store it in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight and reheat when ready to assemble with fresh rice, slaw, and sauce.

Q: Is there a substitute for the ketchup in the Yum Yum sauce?
A> Absolutely. The ketchup mainly adds sweetness, tang, and color. You can use an equal amount of tomato paste mixed with a pinch of sugar, or even a little sweet chili sauce. In a real pinch, a tiny bit of maple syrup and an extra dash of vinegar will get you in the ballpark!

Q: My slaw got wilty in the fridge. How can I prevent that?
A> The best defense is to keep the slaw completely separate! Store it in its own small container or baggie within your meal prep container. The vinegar and salt will still flavor it, but without constant contact with the warm ingredients, it’ll stay snappy and fresh for days.

Nutritional Information*

*Approximate values per serving (1 bowl), calculated with 96/4 ground beef, white jasmine rice, and light mayonnaise.

• Calories: ~450
• Protein: ~36g
• Carbohydrates: ~42g
• Fat: ~15g
• Fiber: ~3g

With Cauliflower Rice: Calories: ~330 | Carbs: ~14g | Protein and Fat remain similar.

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Final Thoughts

These Teriyaki Ground Beef & Rice Meal Prep Bowls are the kind of recipe that quietly changes your week for the better. They’re comforting without being heavy, flavorful without being complicated, and reliable in that thank goodness I made this kind of way. By Wednesday or Thursday, when motivation dips, having a bowl like this waiting in the fridge feels like a small act of kindness to your future self.

What really makes this recipe shine is the balance—the savory-sweet beef, the fluffy rice, the cool crunch of slaw, and that creamy Yum Yum sauce pulling everything together. It doesn’t feel like “meal prep food.” It feels like a meal you’d happily order again and again.