Teriyaki Beef Bowl (Printable Version)

Thinly sliced beef in sweet savory glaze over steamed rice with colorful vegetables

# Ingredient List:

→ 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 - 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 2-3 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 cooks in under 25 minutes, which means you can have dinner ready faster than most takeout deliveries.
  • The homemade teriyaki sauce tastes nothing like the bottled stuff, sweet and savory with just enough tang to keep you going back for more.
  • You get protein, vegetables, and rice all in one bowl, so there's no need to fuss with side dishes.
  • It reheats beautifully for lunch the next day, sometimes tasting even better once the flavors have had time to settle.
02 -
  • Slice your beef against the grain so it stays tender and doesn't turn chewy, I learned this the hard way the first time I made it.
  • Don't skip the cornstarch coating on the beef, it's the secret to getting that restaurant style texture where the sauce clings instead of sliding off.
  • Make sure your skillet is really hot before you add the beef, otherwise it will steam instead of sear and you'll lose that caramelized flavor.
  • If your sauce seems too thick, just whisk in a tablespoon of water at a time until it reaches the consistency you want.
03 -
  • Freeze your beef for 20 minutes before slicing so it firms up and you can cut paper thin slices that cook in seconds.
  • Taste your teriyaki sauce before you add it to the skillet and adjust the sweetness or saltiness to your liking, it's much easier to tweak it now than after everything is mixed together.
  • Let your skillet rest between the beef and the vegetables for just 30 seconds so it comes back up to full heat, this keeps everything crisp instead of soggy.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it brings out a deeper nutty flavor that makes a surprising difference.
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