Teriyaki Beef Bowl with Vegetables (Print Version)

Tender beef in sweet teriyaki sauce over rice with vegetables

# 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 ounces 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

# Method:

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 to 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 2 to 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 to 4 minutes until just tender.
05 - Return beef to skillet, pour teriyaki sauce over ingredients, 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 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The teriyaki sauce is so versatile you will start putting it on everything.
  • Leftovers reheat beautifully, making lunch the next day something to look forward to.
02 -
  • Do not skip the cornstarch on the beef or it will turn out chewy instead of tender.
  • Make the sauce first so it has time to cool slightly and thicken properly while you cook everything else.
  • High heat is your friend for stir frying, but keep everything moving or it will scorch.
03 -
  • Partially freeze your beef for 15 minutes before slicing so you get paper thin, even pieces.
  • Toast your sesame seeds in a dry pan for 2 minutes to unlock their nutty aroma.
  • Use tamari instead of soy sauce for a gluten free version that tastes just as rich.
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