Teriyaki Beef Bowl (Printable Version)

Tender beef in sweet teriyaki glaze over fluffy 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 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

# 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 cornstarch slurry into sauce and simmer for 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 for 2 to 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 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 - Divide hot rice among serving bowls. Top with beef and vegetable mixture. Garnish with sliced spring onions and sesame seeds.

# Expert Tips:

01 -
  • It comes together faster than delivery arrives, and tastes exponentially better.
  • The sauce coats everything in this glossy sweetness that makes people think you spent hours cooking when you really spent twenty minutes.
02 -
  • Don't skip slicing the beef thin or it becomes chewy instead of tender, and no amount of sauce covers up tough meat.
  • The cornstarch slurry must go into simmering sauce, not boiling, or you'll get lumps and all that careful work falls apart.
03 -
  • Let your beef come to room temperature for ten minutes before cooking so it browns properly instead of steaming in its own cold.
  • Have all your ingredients prepped and waiting because once the skillet gets hot, everything moves fast and you won't want to pause and dice garlic.
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