Teriyaki Beef Bowl (Printable Version)

Thinly sliced beef with sweet-savory teriyaki glaze over rice and colorful 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 - Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan. 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 and pour teriyaki sauce over. Toss everything to coat evenly and 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 without any fussy marinading, which means dinner can actually happen on a weeknight.
  • That teriyaki sauce is thick and clings to every bite, delivering sweet, savory, and gingery notes that somehow taste expensive and effortless at once.
02 -
  • Slice your beef against the grain or it will shred apart instead of staying in tender pieces, a lesson I learned the hard way and now always double-check before the skillet comes out.
  • The cornstarch slurry must be whisked into the sauce while it's simmering or it will clump, and lumpy sauce is nobody's dream, so take that extra 30 seconds to do it right.
03 -
  • Don't overcrowd your skillet when searing the beef, as this drops the temperature and creates steam instead of a golden crust, so work in batches if needed.
  • Taste your sauce before adding the cornstarch slurry and adjust the honey or vinegar to suit your preference, because everyone's sense of sweet and savory is different.
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