Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki glaze over fluffy rice with crisp vegetables.

# What You 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 Steps:

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 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 Suggestions:

01 -
  • The beef turns silky and tender while that glossy teriyaki glaze clings to every piece like it was meant to be together.
  • You can have dinner on the table in 35 minutes, which means weeknight dinners that actually taste like you tried.
  • It's endlessly flexible—swap proteins, throw in whatever vegetables you have lurking in your crisper drawer, and it still works beautifully.
02 -
  • The beef will continue cooking slightly after you remove it from heat, so pull it out when it looks just barely done—you can always add a minute, but you cannot undo overcooked meat.
  • Mixing your cornstarch with water before adding it to the sauce prevents lumps and gives you that restaurant-quality gloss instead of a grainy texture.
  • Hot rice is crucial; cold rice will soak up the sauce unevenly and the contrast of temperature matters more than you'd think for the eating experience.
03 -
  • Slice your beef against the grain for maximum tenderness—take a second to look at the lines running through the meat and cut perpendicular to them.
  • If your teriyaki sauce seems too thick, thin it with a tablespoon of water at a time; if it's too thin, mix another small cornstarch slurry and whisk it in.
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