Teriyaki Beef Bowl (Printable Version)

Tender beef in sweet teriyaki sauce with rice and vegetables

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 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 2-3 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 3-4 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 Advice:

01 -
  • The beef gets impossibly tender and glossy, clinging to every grain of rice with that perfect sticky-savory glaze.
  • Everything cooks in one pan after the sauce is done, which means minimal cleanup and maximum flavor built right into the vegetables.
  • It looks elegant enough for guests but honest enough for a Tuesday night when you need comfort without fuss.
02 -
  • Slice your beef against the grain if you can see the grain—this breaks down the muscle fibers and creates tenderness that slicing with the grain never achieves, and I realized this only after making chewy bowls multiple times.
  • Don't crowd the pan when searing beef; overcrowding drops the temperature and steams the meat instead of browning it, which is the difference between a restaurant-quality crust and sad gray beef.
03 -
  • Grate your ginger on a microplane right before cooking—pre-minced ginger oxidizes and loses its bright bite, making a noticeable difference in the final sauce.
  • If your sauce breaks or looks separated, whisk in a splash of water and reheat gently; it'll come back together smoother than before.
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