Our VIRAL recipe for Teriyaki Chicken Casserole still goes crazy on our site every single month, so we thought it was about time we made a Beef Teriyaki Casserole!
This beef teriyaki casserole is so easy to make! It's packed with rice, steak, veggies, and homemade teriyaki sauce. Perfect for busy weeknights!
Ingredients
Flank steak
- 2 cups veggies stir fry , steamed (snow peas, broccoli, sprouts)
Fried Rice:
- 1 1/2 cups peas and carrots steam bag
- 1 egg
- 2 cups rice cooked, (1-3 days old so it's dried out)
- 1 tablespoons oil
- 3 Tablespoons soy sauce
- 1/2 tablespoons brown sugar
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon ginger ground
- 1 pinch crushed red pepper
Teriyaki Sauce:
- 1 1/2 cups teriyaki sauce , divided (use the recipe from our Teriyaki Chicken)
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| Teriyaki Beef Casserole |
Instructions
- Make the teriyaki sauce per linked directions.
- Place 3/4 cup sauce in a ziploc bag with the meat. Place the meat in the freezer.
- Heat a small skillet over medium heat with a dash of oil.
- Whisk the egg in a bowl and put it in the skillet, lifting and tilting the egg to allow more raw egg to run underneath until set, gently flip the egg.
- Cook until set and remove to a cutting board to cut in small pieces.
- Place the oil in a large skillet and add the rice, stirring occasionally for 3 minutes.
- In a small dish, whisk together the soy sauce, brown sugar, white sugar, ginger and red pepper.
- Pour into the rice and stir to coat evenly.
- Add the veggies and set aside in a 9x13-inch baking dish.
- Remove the meat from the freezer and slice thin, putting any you don't use back in the freezer.
- Heat the skillet to medium high heat.
- Add a little oil and once hot, add the steak, cooking for 3-5 minutes. Remove to the casserole dish with the rice and steamed veggies.
- Add the egg pieces to the casserole dish.
- Add a drizzle of teriyaki sauce all over the casserole and toss to coat.
- You can bake to crisp up the top if you'd like or serve as is with another drizzle of teriyaki sauce.
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