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3.96 from 41 votes

Teriyaki Beef 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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: 50 + Best Easy Asian Recipes
Cuisine: Asian
Keyword: beef, fried rice, main dish, rice, steak, teriyaki, vegetables
Servings: 8 servings
Author: Sweet Basil

Ingredients

  • Flank Steak
  • 2 Cups Veggies stir fry, steamed (snow peas, broccoli, sprouts)

Fried Rice:

  • 1 Egg
  • 1 1/2 Cups Peas and Carrots steam bag
  • 1 Tablespoons Oil
  • 2 Cups Rice cooked, (1-3 days old so it's dried out)
  • 3 Tablespoons Soy Sauce
  • 1/2 Tablespoon 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)

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.
    Flank Steak, 1 1/2 Cups Teriyaki Sauce
  • 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.
    1 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.
    2 Cups Rice, 1 Tablespoons Oil
  • In a small dish, whisk together the soy sauce, brown sugar, white sugar, ginger and red pepper.
    3 Tablespoons Soy Sauce, 1/2 Tablespoon Brown Sugar, 1/4 teaspoon Granulated Sugar, 1/8 teaspoon Ginger, 1 Pinch Crushed Red Pepper
  • Pour into the rice and stir to coat evenly.
  • Add the veggies and set aside in a 9x13-inch baking dish.
    2 Cups Veggies, 1 1/2 Cups Peas and Carrots
  • 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.

Notes

Store in a covered container in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 291kcal | Carbohydrates: 56g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 2500mg | Potassium: 344mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4833IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg