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!
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.
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
- Cooked rice
- 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.
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!
- I made homemade teriyaki sauce, then I marinated the steak for 1 hour, reserving some of the teriyaki sauce for later.
- 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.
- 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.
- 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!
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:
- Teriyaki Chicken Casserole
- Teriyaki Veggie Bowl
- Easy Teriyaki Chicken Salad
- Teriyaki Beef Wrap
- Pina Colada Teriyaki Chicken Strips
- Teriyaki Chicken Noodles
- All our family friendly ASIAN INSPIRED RECIPES here!
More BEEF CASSEROLE IDEAS:
- Low-Carb Ground Beef and Cauliflower Rice Casserole
- Instant Pot Ground Beef and Rice Casserole
- Mexican Ground Beef Casserole
- Classic Ground Beef and Rice Casserole
- Enchilada Ground Beef Casserole
- All our EASY CASSEROLE RECIPES here!
Teriyaki Beef Casserole
- flank steak
- 2 cups veggies, stir fry , steamed (snow peas, broccoli, sprouts)
- 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
- 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.
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