Teriyaki Beef Bowl (Printable)

Savory glazed beef with crisp vegetables over steamed 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

→ Serving

16 - 2 cups cooked white or brown rice

# Method:

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 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 - Distribute hot rice among serving bowls and top with beef and vegetable mixture. Garnish with sliced spring onions and sesame seeds.

# Expert Advice:

01 -
  • Everything comes together in about half an hour, making it faster than ordering takeout and twice as satisfying.
  • The homemade teriyaki sauce clings to every piece of beef and vegetable with a balance of sweet, salty, and tangy that tastes nothing like the bottled stuff.
  • It's one of those meals that looks impressive but is secretly very forgiving, perfect for nights when you want to feel accomplished without the stress.
02 -
  • Don't overcrowd the pan when searing the beef or it will steam instead of brown, if your skillet isn't huge, cook the beef in two batches.
  • The cornstarch slurry needs to be mixed right before adding it to the sauce or it will settle and clump, a quick stir fixes everything.
  • Taste the teriyaki sauce before you pour it over the beef, if it's too salty, add a splash more honey, if it's too sweet, a few drops of vinegar balances it out.
03 -
  • Use a cast iron skillet or carbon steel wok if you have one, they hold high heat better and give the beef and vegetables that restaurant quality sear.
  • Make a double batch of the teriyaki sauce and keep it in a jar in the fridge, it lasts for two weeks and turns any quick stir fry into something special.
  • If you're cooking for a crowd, prep all the ingredients ahead of time and keep them in separate bowls, once the stove is on, everything happens fast and you won't have time to chop.
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