Teriyaki Beef Bowl (Printable)

Thinly sliced beef coated in homemade teriyaki glaze with sautéed vegetables over steamed rice.

# What You 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

# How To Make It:

01 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Create a slurry with cornstarch and water, whisk into sauce, and simmer for 2 to 3 minutes until thickened. Remove from heat and set aside.
02 - Toss sliced beef with 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 cooked through. Remove beef from skillet and set aside.
04 - In the same skillet, add carrots, bell pepper, and broccoli. Stir-fry for 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 Suggestions:

01 -
  • The beef caramelizes so beautifully that it tastes like you've been cooking all day when really you've spent maybe twenty minutes.
  • That glossy teriyaki sauce clings to everything, making even plain rice feel luxurious.
  • It's genuinely faster than ordering takeout, and tastes better because you control the sweetness and saltiness.
02 -
  • Don't slice your beef too thin or it'll turn to mush during cooking, but too thick and it won't cook through in time, so aim for about quarter-inch slices.
  • If your sauce seems too thin, you didn't let the cornstarch slurry simmer long enough, so give it another minute or two and it'll thicken right up.
03 -
  • Make your sauce first so it has time to cool slightly, which prevents the beef from cooking unevenly when you toss it in.
  • Don't wash your wok or skillet between cooking the beef and vegetables, because those browned bits stuck to the pan are pure flavor.
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