Teriyaki Beef Bowl (Printable Version)

Tender beef in sweet teriyaki sauce served over 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 ounces broccoli florets
14 - 2 spring onions, sliced
15 - 1 tablespoon sesame seeds

→ Rice

16 - 2 cups cooked white or brown rice

# Step-by-Step Guide:

01 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger. 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 - Divide cooked rice among serving bowls. Top with beef and vegetable mixture. Garnish with sliced spring onions and sesame seeds.

# Expert Tips:

01 -
  • The whole thing comes together in 35 minutes, so weeknight dinners just got a whole lot more interesting than the usual rotation.
  • Tender beef coated in glossy sauce feels restaurant-quality, but you're doing it all at home with basic ingredients you probably have already.
02 -
  • Don't skip coating the beef in cornstarch because it's the difference between beef that browns beautifully and beef that steams in its own juices.
  • The cornstarch slurry is crucial, and whisking it in slowly prevents lumps that'll wreck your smooth, glossy sauce.
03 -
  • Slice the beef the day before and store it covered in the fridge so you're saving time when things get busy at dinner hour.
  • Make the sauce ahead and keep it in a jar because it tastes even better the next day, and reheats beautifully in just two minutes.
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