Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki sauce with vegetables over rice

# 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:

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 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.

# Top Suggestions:

01 -
  • It comes together faster than ordering takeout, and tastes just as good if you don't rush the sauce.
  • You get to stand at the stove watching everything come alive in that final minute when the beef and glaze meet the vegetables.
  • Leftovers actually taste better the next day because the rice soaks up all that beautiful teriyaki flavor.
02 -
  • Don't let the beef overcook trying to make the sauce thicker—the cornstarch slurry does that job, so your beef only needs 2 to 3 minutes in the skillet.
  • The vegetables should have a slight snap to them when you serve, not be soft and collapsed; a minute too long changes the entire texture of the bowl.
03 -
  • Slice your beef against the grain and as thin as you can manage—thinner pieces cook faster and feel more tender, even if the cut itself isn't the most premium.
  • Keep your pan screaming hot when you sear the beef; a lukewarm pan will steam rather than brown, and you'll lose half the flavor.
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