Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki sauce over rice with crisp 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 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 for 2 to 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 to 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 for 3 to 4 minutes until tender-crisp.
05 - Return beef to skillet, pour teriyaki sauce over, and toss everything to coat evenly. Heat through for 1 minute.
06 - Divide hot rice among serving bowls. Top with beef and vegetable mixture. Garnish with sliced spring onions and sesame seeds.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner stress just melts away.
  • The sauce is where the real flavor lives, and you can taste the difference between rushed and thoughtful cooking in every bite.
02 -
  • Don't crowd the beef in the pan when searing—if it's packed too tightly, it steams instead of browning, and you lose that essential texture contrast.
  • The cornstarch slurry must be made with cold water or it will lump when it hits the hot sauce; whisk it in slowly and keep the heat at a simmer, not a rolling boil.
03 -
  • Slice your beef while it's partially frozen—it's exponentially easier and ensures even thickness for consistent cooking.
  • Keep your rice warm and covered while you cook the beef and vegetables; cold rice against hot sauce creates steam that dilutes the flavors.
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