Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki sauce with fluffy rice and crisp 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

# How-To Steps:

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 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 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 -
  • It comes together in 35 minutes flat, yet tastes like you've been cooking all afternoon.
  • The sauce is so good you'll find yourself making extra just to have on hand for other proteins.
  • It's endlessly customizable—swap proteins, add different vegetables, and it still feels like home.
02 -
  • Overcrowding the pan when searing beef is the quickest way to end up with steamed, gray meat instead of caramelized, tender slices—work in batches and be patient.
  • The cornstarch slurry must be added slowly while whisking, or you'll get lumps instead of a silky sauce, and those lumps never truly disappear.
  • Don't let the sauce sit in the hot pan too long after thickening, or it can seize up and become stringy.
03 -
  • Make the sauce ahead of time—it keeps for a week in the fridge and tastes even better as flavors marry.
  • If you have a wok, use it; the high curved sides make tossing vegetables and meat feel almost theatrical, and everything cooks more evenly.
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