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Teriyaki Beef Casserole

29 Reviews

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!

a glass casserole dish with fried rice, carrots, peas, broccoli, snow peas, and teriyaki beef

Easy Beef Teriyaki Casserole 

There’s something really comforting to me about fried rice and teriyaki sauce, like in this Teriyaki Beef Casserole, which is based off of our Teriyaki Chicken Casserole recipe. Maybe it’s because the smells are so warm and inviting? Maybe because Teriyaki Chicken Quesadillas were one of the first recipes that I had created on my own, no inspiration, just something in my mind.

Or maybe it’s because of my mom and her love of “The Great Wall,” a restaurant we grew up around. Funny how the little things about our moms, dads or loved ones are what we later hold on to the tightest.

My mom, Carolyn Feik, loved The Great Wall in Vancouver, Washington. I heard it shut down a while back, but I can literally picture every seat, piece of artwork, and the staff in my mind when I close my eyes. Maybe that’s why it feels so safe to eat teriyaki chicken and fried rice.

I did not like The Great Wall when I was little. It would be my mom’s birthday and Dad would whisk us all (5 kids is a lot!) off to the restaurant and I’d grumble and whine and pout the whole way. And don’t even mention my silent treatment at the table during the meal. I know, horrible, horrible child.

In my defense, I was young and such unfamiliar food was hard for my very picky palate. Actually, there’s no excuse, I was wretched and you can ask my mom. I’ve apologized one hundred times over.

Until the fortune cookies came out. I was all over that. And the Chinese calendar where we discovered my sister was a monkey, I was a rat, and so on. In fact, I even tried to make a homemade fortune cookie recipe and it was not worth my time at all.

Let’s get back to the important stuff, Beef Teriyaki Casserole. A combination of favorite flavors that remind me of my childhood and of my life as an adult, creating new things on my own.

a glass casserole dish with fried rice, carrots, peas, broccoli, snow peas, and teriyaki beef

What’s Needed for Beef Teriyaki Casserole? 

To make this teriyaki steak casserole recipe, you’ll need the following: 

  • Flank steak
  • Stir-fry veggies
  • Peas and carrots steam bag
  • Eggs
  • Cooked rice
  • Oil 
  • Soy sauce
  • Brown sugar
  • Granulated sugar
  • Ground ginger 
  • Red pepper flakes
  • Teriyaki sauce

What’s the Best Meat for Beef Teriyaki Casserole? 

We like to use a flank steak for this teriyaki beef casserole as it slices thinly so well and it’s big enough that I can use just half and leave the other, with marinade in the zip top bag in the freezer for a quick meal another time.

a glass casserole dish with fried rice, carrots, peas, broccoli, snow peas, and teriyaki beef

How to Make Beef Teriyaki Casserole

How do you make Teriyaki Beef Casserole? It all starts with leftovers. Yes, I am going to save you from eating leftovers in a boring way! Essentially, you take leftover rice, turn it into fried rice, throw in teriyaki beef and stir-fry veggies and you’ve got yourself all of the best things at a local Chinese restaurant in one bowl!

  1. I made homemade teriyaki sauce, then I marinated the steak for 1 hour, reserving some of the teriyaki sauce for later.
  2. Just like with our Thai Peanut Steak Salad, pop the steak in the freezer for 15-20 minutes so that it’s easier to slice thin.
  3. Heat a skillet to medium high heat with a dash of oil, and throw in the meat, stirring occasionally until cooked to the desired temperature.
  4. Stir-fried veggies are the last part of this teriyaki beef and rice casserole and you can do this part two ways. If you are tight on time, go ahead and just buy a steam bag of vegetables or even fresh veggies and steam them yourself. Or, if you are willing to take an extra 5 minutes, throw the veggies in a skillet with a little oil and garlic to really bump up the flavor.

As I mentioned before, we reserve some of the teriyaki sauce so that when we are assembling the casserole we can top the whole thing with extra sauce, which is so, so good!!! Don’t worry if you forget to set some aside, we’ve also added a dash of soy sauce if we were out of Teriyaki sauce and that totally works as well.

read more: Looking for easy casserole recipes? Try our Pork Chop and Rice Casserole too!

a glass casserole dish with fried rice, carrots, peas, broccoli, snow peas, and teriyaki beef

How to Make Teriyaki Beef Tender

Sometimes teriyaki beef ends up dry and hard to chew. I hate when that happens.

To make beef teriyaki tender, start with a good cut of meat that has been sliced thin properly. Part of the reason teriyaki beef gets chewy and dry is because people are cutting with the grain of the meat instead of against it. You should not be cutting the same way the lines are going in the meat, but perpendicular to them.

Flank or ribeye are great choices for the beef so that it’s got great flavor and slices thin.

Is Teriyaki Beef Gluten Free?

The most common source of gluten in teriyaki sauce is soy sauce. Unless the soy sauce is labeled gluten-free, it probably contains gluten. We really like to buy Tamari Gluten-Free Soy Sauce and we aren’t even gluten free. It’s just a good product with good flavor.

Tips for Making Teriyaki Beef and Rice Casserole

  • If possible, cook your rice a day or two ahead of time so it’s a little dry by the time you make this casserole. 
  • We prefer making our own teriyaki sauce (I’ve linked our recipe in the recipe card below). However, store-bought teriyaki will work if you’re short on time. 
  • We love using steak in this beef teriyaki casserole, but I bet ground beef would work too. 

More TERIYAKI Recipes:


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a glass casserole dish with fried rice, carrots, peas, broccoli, snow peas, and teriyaki beef

Teriyaki Beef Casserole

4.11 from 29 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
This beef teriyaki casserole is so easy to make! It's packed with rice, steak, veggies, and homemade teriyaki sauce. Perfect for busy weeknights!


  • 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)


  • 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.
  • Preheat the oven to 350 degrees.
  • 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.


Store in a covered container in the refrigerator for up to 3 days.
Nutrition Facts
Teriyaki Beef Casserole
Amount Per Serving (1 bowl)
Calories 291 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 20mg7%
Sodium 2500mg109%
Potassium 344mg10%
Carbohydrates 56g19%
Fiber 3g13%
Sugar 9g10%
Protein 10g20%
Vitamin A 4833IU97%
Vitamin C 8mg10%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

A glass casserole dish with fried rice, carrots, peas, broccoli, snow peas, and teriyaki beef


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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Wanted to love this, but there wasn’t a lot of flavor. Maybe that was my mistake for using coconut aminos instead of soy sauce.

    • Reply
    • So sorry for the disappointment Allison! The soy sauce does give it a lot of the flavor. The teriyaki sauce helps too.

      • Reply
  • Carrian and Cade, this looks and sounds delicious! I want to try this for Sunday lunch, but please clarify if the rice was measured at 2 cups raw or after it was cooked. The way it reads I interpret it as measured raw and then cooked because I think of 2 cups of cooked rice as measured after cooking. I know it’s a tiny detail, but it is open to interpretation, so I wanted a bit of clarification. Thank you!

    • Reply
    • Hi Melanie! It is 2 cups of cooked rice. Enjoy!

      • Reply
  • Can’t wait to give this a try! Does the meat have to be frozen? Is it easier to cut that way? I have it marinating in the refrigerator.

    • Reply
    • It is easier to cut, but it doesn’t have to be frozen. Enjoy!

      • Reply
  • Oh, my this was delicious! I used beef cut for fijitas. I bought a frozen bag of unseasoned cut vegetables. I had jasmine rice that was a day old. I cooked it all in a skillet and used the recipe for the homemade sauce. My husband and I loved it and will put it our meal rotation. Thank you for this recipe. I want to make it again with chicken.

    • Reply
  • I’m confused about when you bake this? Is it just optional at the end?

    • Reply
    • Yes, optional. I like it to get a little crispy on top, so I like to bake it.

      • Reply
  • At what temperature do you set the oven?

    • Reply
    • Hi Alison! The oven should be at 350. Thank you! I’ll update that in the post.

      • Reply
  • The ads on your page are so obnoxious I could not make the recipe because of all the ads constantly getting in the way of reading

    • Reply
    • Hi Michelle! I’m so sorry for the frustration! I have experienced the same thing when trying to look at other food blogs, and it is beyond annoying. I like to go straight to the recipe card and print the recipe out, or if I’m look at it on my phone then I click the “Print” option and use the printer version to cook from. The ads are what allow us to keep doing what we are doing. I apologize again for the inconvenience!

      • Reply
  • Could you make this a freezer meal?

    • Reply
    • Yes, it makes a great freezer meal! Cook it completely as written in the instructions, let it cool completely and then freeze it in an airtight container.

      • Reply
  • Hi, Where does the egg come in at, because it not listed as an ingredient. Also can I use thin sliced sirloin steak in place of flank steak?

    • Reply
    • Hi Danielle! You can absolutely use thin sliced sirloin steak! The egg is listed as the second ingredients under the “Fried Rice” section. You basically just cook it up like an omelet and then cut it up to add back into the fried rice at the end. Enjoy!

      • Reply
  • These instructions don’t clarify when to add the egg

    • Reply
    • Thank you Marissa! I add that into the instructions.

      • Reply
  • This recipe is the BOMB! Oh my word. That sauce. Y’all recipes. Seriously. Y’all have really reinvigorated my love for cooking and trying something new. I’ve only had teriyaki a few times in my life and I’ve never made it until today. This will definitely be added to my recipe rotation. So simple yet so flavorful. 

    • Reply
    • Wow! You made our day Jennifer! This is definitely a favorite in our house!

      • Reply
  • If you were going to make this into  freezer meal how would you do it? Comepletely cook then freeze?

    • Reply
    • Yes, make it completely and then freeze it in an airtight container.

      • Reply
    • That was my exact question so thanks for asking it for me 🙂

      • Reply
  • Can you please clarify the recipe for me. It says make teriyaki sauce per directions…what directions? Also, it doesn’t note how much meat to use.

    Looks delicious, can’t wait to try.

    • Reply
    • Hi Jasmine! The recipe for the teriyaki sauce is listed in the chicken casserole recipe (https://ohsweetbasil.com/teriyaki-chicken-casserole/):
      teriyaki sauce

      3/4 cup San-J Tamari soy sauce
      1/2 cup water
      1/3 cup brown sugar
      1 tablespoon honey
      3/4 teaspoon ground ginger
      1 teaspoon sesame oil
      1 small garlic clove, minced fine
      2 tablespoons corn starch
      2 tablespoons cold water

      As far as the beef, you’ll want a small flank steak about (0.5-1 lb).

      • Reply
  • I can see why this is so popular, it’s delicious!

    • Reply
    • Thanks, girl!! Xoxo!

      • Reply
  • This looks like a great meal – I can’t wait to try it!

    • Reply
    • Enjoy!!

      • Reply
  • Oh my gracious, I can’t wait to try this! Thanks for sharing this one! It looks like a keeper!

    • Reply
    • Thanks, Mandy! It is so tasty!!

      • Reply

Healthy Habits That Help Me!