Teriyaki Ground Beef Rice Bowl (with Eggplant)

a photo of a cast iron skillet with teriyaki beef and eggplant in it

Teriyaki Ground Beef Rice Bowl (with Eggplant)

This teriyaki ground beef rice bowl with eggplant is saucy and savory. It's got eggplant that soaks up all that juicy teriyaki goodness like a sponge. We’re working with humble ground beef, some pantry staples, and a quick sauce that clings to every bite. Great hot, great reheated, and even kinda great cold if you're into that.

note - ingredients can be approximate

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Japanese

Servings

Calories 571 kcal

Equipment

Large and Deep Pan, (or a wok)
Rice Cooker, optional

Ingredients

10 g (1 tablespoon) sesame oil, subs note 1
500 g (1 lb) lean beef mince
1 eggplant, approx.1
1 brown onion, approx.1
250 g (1 ¼ cups) rice, yields approx. 4 cups

Teriyaki Sauce (or use 1 cup store bought)

120 g (½ cups) soy sauce, subs note 2
55 g (¼ cups) brown sugar
45 g (3 tablespoon) mirin, subs note 3
3 cloves garlic, minced, see note 4
3 g (1 teaspoon) ginger, minced, see note 4
15 g (1 tablespoon) maple syrup, subs note 5
60 g (¼ cups) water
10 g (2 tablespoon) cornstarch

Instructions

Prepare

Cook your 250 g (1 ¼ cups) rice in the method you choose or follow my tips and tricks for cooking rice.
Dice: 1 brown onion and 1 eggplant.
Mince: 3 cloves garlic and 3 g (1 teaspoon) ginger
Preheat skillet over medium-high heat.
Add 120 g (½ cups) soy sauce, 55 g (¼ cups) brown sugar, 45 g (3 tablespoon) mirin, 3 cloves garlic, 3 g (1 teaspoon) ginger, 15 g (1 tablespoon) maple syrup, 60 g (¼ cups) water, 10 g (2 tablespoon) cornstarch to a jug and mix until cornstarch and sugar have dissolved. Set aside.

Cook

Add 10 g (1 tablespoon) sesame oil to the pan and sautee diced 1 brown onion until soft and golden (approx. 2 minutes).
Add diced 1 eggplant and let it turn golden (approx. 2 minutes) then lower the heat to medium-low and cook until you start to see the eggplant decrease in size (approx. 5-10 minutes)
Add 500 g (1 lb) lean beef mince and break it up and cook until fully browned (approx. 10 minutes).
Add sauce to the pan, stir well. It should thicken and cling to everything.
Top with sesame seeds or green onions if you’re feeling fancy.

Video

Notes

Note 1 - Sesame oil

Substitutions - canola oil, vegetable oil, avocado oil

Note 2 - Soy Sauce

Substitutions - low-sodium, tamari (for gluten-free)

Note 3 - Mirin

Substitutions - white wine vinegar, white vinegar

Note 4 - Garlic & Ginger

Fresh recommended. Paste or pre-minced can work, but less powerful

Note 5 - Maple Syrup

Substitutions - honey

Storing

Store beef and rice separately (or opposite ends of container) for up to 4 days in fridge.

Reheating

Add splash of water or icecube to rice. Reheat microwave 1 minute intervals (for approx. 2-3 minutes) or on stove for approx. 5 minutes

Freezing

Freeze mince separately to rice for up to 6 months.

Nutrition

Calories: 571kcalCarbohydrates: 85gProtein: 36gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 78mgSodium: 1261mgPotassium: 951mgFiber: 5gSugar: 24gVitamin A: 27IUVitamin C: 5mgCalcium: 75mgIron: 4mg

Keyword beef meal prep, Beef recipe, mince recipe

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