Teriyaki Beef Bowl (Printer Version)

Tender beef in sweet teriyaki glaze over steamed 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 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

# How to Prepare:

01 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Mix cornstarch slurry and whisk into sauce. Simmer 2-3 minutes until thickened. Remove from heat and set aside.
02 - Toss sliced beef with 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 3-4 minutes until tender.
05 - Return beef to skillet, pour teriyaki sauce over, and toss 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 Suggestions:

01 -
  • It comes together faster than most takeout if you slice everything ahead of time, turning a weeknight into something restaurant-worthy.
  • The teriyaki sauce is that perfect balance of sweet and savory that somehow makes people ask for seconds without realizing how much they're eating.
02 -
  • Don't overcrowd the pan when searing the beef or it'll steam instead of developing that golden crust—work in batches if you need to, because rushing this step wastes all your effort.
  • The cornstarch slurry thickens the sauce dramatically, so add it slowly and stir constantly, or you'll end up with lumps that ruin the whole thing.
03 -
  • Make the teriyaki sauce ahead of time and store it in the fridge for up to a week, so you only have to worry about the pan work when you're hungry.
  • Partially freeze the beef for about thirty minutes before slicing—it's so much easier to get thin, even pieces, and the slightly cold meat browns more evenly in the pan.
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