Pin Recipe The smell of caramelizing soy and honey hit me before I even stepped into my neighbor's kitchen that Thursday evening. She was standing at the stove, tossing beef and peppers in a glossy dark sauce that clung to everything like silk. I asked what she was making, and she just smiled and handed me a bowl. That first bite of teriyaki beef over warm rice made me forget I'd only stopped by to drop off mail.
I started making this on weeknights when I needed something that felt special but didn't require much planning. My kids would wander into the kitchen drawn by the smell, and suddenly everyone wanted to help slice vegetables or stir the sauce. It became our Tuesday tradition without us ever officially deciding it should be. There's something about a dish that brings people to the table without you having to call them twice.
Ingredients
- Flank steak or sirloin (500 g, thinly sliced): Flank steak gives you that tender, beefy chew that soaks up the teriyaki beautifully, but sirloin works just as well if that's what you have on hand.
- Cornstarch (1 tbsp for beef, plus slurry): Tossing the beef in cornstarch before cooking gives each slice a slight crust that holds onto the sauce, and the slurry thickens everything into that glossy coating you want.
- Vegetable oil (1 tbsp): A neutral oil with a high smoke point is your friend here since you'll be cooking over high heat.
- Soy sauce (80 ml): This is the backbone of your teriyaki, salty and umami rich, so use a brand you actually like the taste of.
- Mirin (60 ml): Sweet rice wine that adds depth and a gentle sweetness you can't quite get from sugar alone.
- Honey or brown sugar (2 tbsp): I prefer honey for the way it caramelizes, but brown sugar works if that's what's in your pantry.
- Rice vinegar (2 tbsp): Just enough acid to balance all that sweetness and keep the sauce from feeling heavy.
- Garlic (2 cloves, minced): Fresh garlic makes all the difference, don't skip it or swap it for powder here.
- Fresh ginger (1 tsp, grated): A little warmth and brightness that wakes up the whole sauce.
- Carrot (1 medium, julienned): Adds color and a slight sweetness that plays well with the beef.
- Red bell pepper (1, thinly sliced): I love the pop of red and the way it stays a bit crisp even after stir frying.
- Broccoli florets (150 g): They soak up the sauce in their little tree tops and give you something green to feel good about.
- Spring onions (2, sliced, plus extra for garnish): Mild and fresh, they go in with the vegetables and again at the end for a bright finish.
- Sesame seeds (1 tbsp): Toasted sesame seeds add a nutty crunch that makes the whole bowl feel complete.
- Cooked rice (2 cups): White or brown, whatever you prefer, just make sure it's hot and fluffy when you serve.
Instructions
- Make the teriyaki sauce:
- Combine soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger in a small saucepan and bring everything to a gentle simmer over medium heat. Whisk in the cornstarch slurry and let it bubble for 2 to 3 minutes until the sauce thickens and coats the back of a spoon, then remove it from the heat and set it aside.
- Coat the beef:
- Toss the thinly sliced beef with 1 tablespoon of cornstarch in a bowl, making sure every piece gets a light, even coating. This step is what gives the beef that slightly crispy edge that holds the sauce so well.
- Sear the beef:
- Heat the vegetable oil in a large skillet or wok over high heat until it shimmers, then add the beef in a single layer and let it sear for 2 to 3 minutes, stirring occasionally, until browned and just cooked through. Remove the beef from the skillet and set it aside on a plate.
- Stir fry the vegetables:
- In the same skillet, add the julienned carrot, sliced bell pepper, and broccoli florets, and stir fry for 3 to 4 minutes until they're tender but still have a bit of bite. The vegetables should be bright and slightly charred in spots.
- Combine and glaze:
- Return the beef to the skillet, pour the teriyaki sauce over everything, and toss it all together until every piece is glossy and coated. Let it heat through for about a minute so the flavors meld together.
- Serve and garnish:
- Divide the hot rice among four bowls, spoon the beef and vegetables over the top, and finish with sliced spring onions and a sprinkle of sesame seeds. Serve immediately while everything is still steaming.
Pin Recipe One evening I made this for a friend who'd just moved into a new apartment and didn't have much more than a hot plate and a single pan. We sat on the floor with our bowls balanced on our knees, and she said it tasted like the kind of meal that makes a place feel like home. I think about that sometimes when I'm cooking it now, how a simple bowl of rice and beef can mean more than just dinner.
Choosing Your Protein
Flank steak is my go to because it's affordable and has great beefy flavor, but sirloin works beautifully if you want something a bit more tender. I've also made this with chicken thighs cut into strips, which soak up the sauce just as well and cook even faster. For a vegetarian version, press and cube extra firm tofu, toss it in cornstarch, and pan fry it until golden before adding it back with the sauce. Whatever protein you choose, just make sure it's sliced thin so it cooks quickly and evenly in the hot skillet.
Vegetable Swaps and Additions
The vegetables in this recipe are more like suggestions than rules, and I've changed them based on what's in my crisper drawer. Snap peas and edamame add a nice crunch and a pop of green, while sliced mushrooms bring an earthy depth that pairs well with the sweet teriyaki. Zucchini, bok choy, and even thinly sliced cabbage all work beautifully. Just remember to add harder vegetables like carrots first and save quicker cooking ones like spinach or bean sprouts for the last minute so everything finishes at the same time.
Serving Suggestions and Storage
This dish is perfect over steamed white or brown rice, but I've also served it over cauliflower rice for a lower carb option and it was just as satisfying. Sometimes I'll add a drizzle of sriracha or a sprinkle of red pepper flakes if I want a little heat. Leftovers keep well in an airtight container in the fridge for up to three days, and I've even packed it cold for lunch and enjoyed it just as much. If you're reheating, a quick toss in a hot skillet brings back that fresh cooked feel better than the microwave does.
- For a gluten free version, swap the soy sauce for tamari and check that your mirin is gluten free.
- If you don't have mirin, you can use sake or white wine with a teaspoon of sugar, though the flavor will be slightly different.
- Make a double batch of the teriyaki sauce and keep it in a jar in the fridge for up to two weeks so you can throw this together even faster next time.
Pin Recipe This teriyaki beef bowl has become one of those recipes I reach for when I want something comforting, quick, and just a little bit special without any fuss. I hope it finds a spot in your regular rotation the way it has in mine.
Recipe FAQs
- → What cut of beef works best?
Flank steak or sirloin are ideal choices because they're lean yet tender when thinly sliced against the grain. The quick cooking method keeps the meat juicy while developing a nice sear.
- → Can I make the teriyaki sauce ahead?
Absolutely. The sauce keeps well in the refrigerator for up to two weeks. Store it in an airtight container and reheat gently before using, adding a splash of water if it has thickened too much.
- → How do I get restaurant-quality glazed beef?
Coat the beef in cornstarch before cooking, then stir-fry over high heat to develop a golden exterior. The cornstarch helps the sauce cling to the meat while creating that characteristic glossy finish.
- → What vegetables can I substitute?
Snap peas, mushrooms, edamame, or baby corn work beautifully. The key is using vegetables that cook quickly and maintain some crunch for texture contrast against the tender beef and soft rice.
- → Is this gluten-free?
The traditional version contains gluten from soy sauce. Simply substitute tamari or coconut aminos to make it completely gluten-free without sacrificing flavor.
- → Can I use other proteins?
Chicken thighs, pork tenderloin, or firm tofu all work wonderfully with this preparation. Adjust cooking times slightly—chicken may need a few extra minutes while tofu cooks faster.