Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki sauce over rice with fresh 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 2-3 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 -
  • The sauce is glossy, slightly thick, and hits that perfect sweet-savory balance that makes you want to eat the whole bowl in five minutes flat.
  • You can have this ready faster than most takeout places, which means weeknight dinners feel less like a chore and more like a treat.
  • It's endlessly adaptable, so whatever vegetables are lingering in your crisper drawer suddenly feel like they belong in this dish.
02 -
  • The cornstarch slurry is your best friend here, but it needs to be smooth before hitting the sauce or you'll end up with lumpy, grainy texture that tastes unfinished.
  • Don't overcrowd the pan when you're searing the beef, even if it seems inefficient, because crowding lowers the temperature and creates steam instead of that beautiful brown crust.
  • The vegetables should stay slightly firm with a bite to them, so watch the clock and don't wander off, because the difference between perfectly tender and mushy is about two minutes.
03 -
  • Slice your beef against the grain and keep it in the freezer for 30 minutes before slicing to make the knife glide through like butter.
  • Make the sauce first and let it cool slightly while you prep everything else, so you're never standing at the stove juggling multiple tasks at once.
Go Back