Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki sauce with vegetables over rice

# 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 Make:

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 for 2 to 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 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 for 3 to 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 - Serve beef and vegetables over bowls of hot rice. Garnish with sliced spring onions and sesame seeds.

# Top Tips:

01 -
  • The sauce comes together in under five minutes but tastes like you've been simmering it all day.
  • Everything cooks in one pan after you prep, which means more time eating and less time scrubbing.
  • It's flexible enough to throw in whatever vegetables you have hiding in your fridge.
02 -
  • Don't slice your beef too thick or it'll cook unevenly—aim for about 3 to 4 mm, which is the thickness of a coin.
  • The cornstarch slurry is what separates a thin sauce from a glossy, restaurant-quality one; it takes an extra minute but absolutely changes the game.
  • If your vegetables are too soft, you've added them too early or cooked them too long—they should have a little resistance when you bite them.
03 -
  • Make your sauce the night before and store it in the fridge; it actually tastes better and makes the cooking process feel less rushed.
  • If you oversear your beef and it's starting to look overdone, stop cooking it—carryover heat will continue to cook it while everything else finishes.
  • Warm your rice bowls by running hot water over them before you plate; it keeps your dish warm for those moments when you're too busy talking to start eating right away.
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