Teriyaki Beef Bowl (Print View)

Tender beef glazed in sweet teriyaki sauce with crisp vegetables over steamed rice.

# Components:

→ 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

# Preparation Steps:

01 - Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. Mix cornstarch slurry and whisk into sauce. Simmer 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 just cooked through. Remove beef from skillet and set aside.
04 - In the same skillet, add carrots, bell pepper, and broccoli. Stir-fry 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 -
  • Everything comes together in one skillet, so cleanup is fast and you can focus on the flavors instead of a pile of dishes.
  • The teriyaki sauce is glossy and balanced, with just enough sweetness to coat the beef without overwhelming it.
  • You can swap the protein or vegetables based on what's in your fridge, and it still tastes intentional.
  • It's hearty enough to satisfy a real appetite but light enough that you don't feel heavy afterward.
02 -
  • Don't overcrowd the skillet when searing the beef or it will steam instead of brown; work in batches if your pan isn't large enough.
  • Make the teriyaki sauce first and let it cool slightly so it thickens properly; adding it cold to hot beef can cause it to seize up.
  • If your vegetables start to char before they're tender, lower the heat and add a splash of water to create steam.
03 -
  • Slice the beef against the grain for maximum tenderness; it makes a noticeable difference in every bite.
  • Let your skillet get really hot before adding the beef so it sears instead of steams, locking in flavor and texture.
  • Taste the teriyaki sauce before adding it to the beef and adjust the sweetness or saltiness to your preference while it's still in the pan.
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