Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki glaze served over steamed rice with crisp vegetables

# What You'll Need:

→ Beef

01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 1 tablespoon cornstarch
03 - 1 tablespoon vegetable oil

→ Teriyaki Sauce

04 - 1/3 cup soy sauce
05 - 1/4 cup mirin
06 - 2 tablespoons honey or brown sugar
07 - 2 tablespoons rice vinegar
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Vegetables

11 - 1 medium carrot, julienned
12 - 1 red bell pepper, thinly sliced
13 - 5 ounces broccoli florets
14 - 2 spring onions, sliced plus extra for garnish
15 - 1 tablespoon sesame seeds for garnish

→ Rice

16 - 2 cups cooked white or brown rice

# Step-by-Step Guide:

01 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Whisk in cornstarch slurry and simmer 2 to 3 minutes until thickened. Remove from heat and set aside.
02 - Toss sliced beef with 1 tablespoon cornstarch until evenly coated.
03 - Heat vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry for 2 to 3 minutes until browned and just cooked through. Remove beef from skillet and set aside.
04 - In the same skillet, add carrots, bell pepper, and broccoli. Stir-fry 3 to 4 minutes until just tender.
05 - Return beef to skillet, pour teriyaki sauce over, and toss everything to coat evenly. Heat through for 1 minute.
06 - Serve beef and vegetables over bowls of hot rice. Garnish with sliced spring onions and sesame seeds.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than your lunch break.
  • You'll actually crave the leftovers, if there are any.
  • The sauce is so good you'll find yourself making extra to drizzle on other things.
02 -
  • Don't overcrowd the skillet when cooking beef; it will steam instead of sear, and you'll lose that crucial crust.
  • Slice your beef against the grain—seriously, this one thing makes the difference between tender and tough.
  • The cornstarch slurry is what gives you that glossy, clinging sauce; without it you'll end up with something thin and sad.
03 -
  • Make extra sauce and keep it in the fridge for the rest of the week—it's phenomenal on roasted vegetables, grilled chicken, or even simple steamed fish.
  • If your sauce breaks or looks separated, whisk it vigorously or add a touch more cornstarch slurry to bring it back together.
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