Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki sauce over rice with crisp vegetables, ready in 35 minutes.

# 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:

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 2-3 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 for 3-4 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 bowls. Top with beef and vegetables. Garnish with sliced spring onions and sesame seeds.

# Expert Hints:

01 -
  • The beef becomes impossibly tender with that cornstarch trick, and the glaze clings to every bite like magic.
  • Everything cooks in one skillet after the sauce is done, which means fewer dishes and more time actually enjoying the meal.
  • It feels fancy enough to serve guests but honest enough for a Tuesday dinner when you're tired.
02 -
  • Don't crowd the beef in the skillet when you're searing it; if it's packed too tightly, it steams instead of browning, and you lose that savory crust.
  • The cornstarch slurry is your secret weapon for a glossy sauce, but add it slowly and whisk constantly, or you'll end up with a lumpy mess.
03 -
  • Keep your wok or skillet screaming hot when you sear the beef; even a moment of hesitation means the meat steams instead of browning.
  • Slice your vegetables before you start cooking anything else, because once the beef is seared, everything moves fast and you won't have time to chop.
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