Teriyaki Beef Bowl (Printable Version)

Tender beef in sweet teriyaki sauce 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 oz 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

# Directions:

01 - Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. Whisk in cornstarch slurry and simmer for 2-3 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 2-3 minutes until browned and cooked through. Remove beef from skillet and set aside.
04 - In the same skillet, add carrots, bell pepper, and broccoli. Stir-fry for 3-4 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 Advice:

01 -
  • The whole thing comes together in under 40 minutes, which means you can have dinner on the table before the craving passes.
  • That glossy teriyaki sauce is genuinely addictive, and once you taste homemade instead of jarred, there's no going back.
  • It's flexible enough to swap proteins or throw in whatever vegetables you've got on hand without losing its soul.
02 -
  • Don't overcrowd the pan when searing beef, or you'll steam it instead of searing it; if your skillet isn't large enough, work in two batches and it's worth the extra minute.
  • The cornstarch slurry is your friend for avoiding lumps, but if your sauce does get lumpy, pour it through a fine strainer and you'll be fine.
03 -
  • Slice your beef while it's still partially frozen, which makes it infinitely easier to get those thin, even pieces that cook in seconds.
  • Have all your ingredients prepped and ready before you start cooking, because once the wok gets hot, everything moves quickly and you won't have time to chop.
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