Teriyaki Beef Bowl (Print page)

Tender beef in sweet teriyaki sauce over rice with crisp vegetables

# 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

# Directions:

01 - Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan. 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 tender-crisp.
05 - Return beef to skillet, pour teriyaki sauce over ingredients, and toss to coat evenly. Heat through for 1 minute.
06 - Serve beef and vegetables over bowls of hot rice. Top with sliced spring onions and sesame seeds.

# Expert Advice:

01 -
  • The whole thing comes together faster than takeout, and tastes better than what you'd order.
  • That teriyaki sauce is the kind of thing that makes you feel like you actually know how to cook.
  • It's endlessly flexible—swap proteins, add whatever vegetables you have, and it still works beautifully.
02 -
  • Don't skip toasting the sesame seeds—raw ones taste like nothing, but thirty seconds in a dry pan wakes them up completely.
  • The cornstarch slurry must be mixed smooth before you add it to the sauce, or you'll end up with lumps that feel gritty when you bite them, which I learned in front of dinner guests.
03 -
  • Make extra sauce because you'll want to drizzle more over the finished bowl—I've learned to double the sauce recipe and never look back.
  • Room temperature beef slices brown better than cold ones because the heat penetrates faster, so pull them out of the fridge while you're making the sauce.
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