Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki sauce over steamed 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

# How-To:

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 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. Transfer beef to a plate 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 all ingredients, and toss to coat evenly. Heat through for 1 minute.
06 - Divide hot rice among four bowls. Top with beef and vegetable mixture. Garnish with sliced spring onions and sesame seeds.

# Expert Hacks:

01 -
  • The sauce is genuinely restaurant-quality but takes about the time it takes to brown the meat.
  • Everything cooks in one skillet after you prep, which means less cleanup than you'd expect.
  • You can throw different vegetables at it depending on what's in your crisper drawer and it just works.
02 -
  • Don't overcrowd the skillet when you first add the beef—it will steam instead of sear, and you'll lose that golden crust that makes people actually excited about dinner.
  • The cornstarch slurry is your secret weapon for a sauce that coats instead of pools, and whisking it in gradually prevents lumps that'll ruin the whole thing.
03 -
  • Make your sauce first and set it aside—it buys you peace of mind and keeps you from scrambling to whisk cornstarch when the beef is already browning.
  • If your sauce ends up too thin, don't panic; just mix another small slurry and whisk it in, but go slowly so you don't overshoot into paste territory.
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