Teriyaki Beef Bowl (Print version)

Tender beef in sweet teriyaki sauce served over steamed rice with sautéed vegetables

# 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 It:

01 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Mix cornstarch slurry and whisk into sauce. Simmer 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 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.

# Expert Tips:

01 -
  • The sauce comes together in one saucepan while your beef sears, so you're never juggling too many pans at once.
  • It tastes restaurant-quality but comes together in under 40 minutes, making weeknight dinners feel genuinely special.
  • Leftovers actually taste better the next day as the flavors deepen, and it reheats beautifully in a skillet or microwave.
02 -
  • Don't overcrowd the skillet when searing the beef or it'll steam instead of brown, so work in batches if you need to and embrace the extra minute it takes.
  • The cornstarch slurry is non-negotiable for getting that silky, clingy sauce that makes this dish feel special instead of soupy.
  • If your sauce breaks or looks grainy after adding the slurry, gently heat it while whisking and it'll usually come back together smoothly.
03 -
  • Slice your beef against the grain so each piece is tender and easy to eat, making the whole experience smoother than if you cut along the fibers.
  • Make your rice while the sauce simmers so everything finishes around the same time, eliminating the mad scramble of trying to time four different components.
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