Pin It The sizzle of beef hitting a screaming-hot wok is one of those sounds that pulls everyone into the kitchen. I started making this teriyaki beef bowl on weeknights when I needed something that felt special but didn't require an hour of prep. The glossy sauce clinging to tender beef, the snap of bright vegetables, the way it all settles over a mound of rice—it became my answer to takeout cravings. Now it's the dish I turn to when I want to feel like I've actually cooked, not just assembled dinner.
I made this for a friend who swore she didn't like homemade stir-fries because they always turned out watery. Watching her pause mid-bite and ask how the sauce stuck so well felt like a small victory. The secret was the cornstarch slurry in the sauce and tossing the beef before cooking. She went home with the recipe scribbled on a grocery receipt, and now she texts me photos every time she makes it.
Ingredients
- Flank steak or sirloin (500 g, thinly sliced): Flank steak has great beefy flavor and slices beautifully when partially frozen for 20 minutes; sirloin works too if you want something a bit more tender.
- Cornstarch (1 tbsp for beef, 1 tbsp for sauce slurry): Coating the beef keeps it from sticking and gives it a slight velvety texture; the slurry thickens the sauce so it clings instead of pooling.
- Soy sauce (80 ml): The salty backbone of teriyaki; low-sodium works if you want to dial back the saltiness without losing depth.
- Mirin (60 ml): This sweet rice wine adds a subtle complexity that plain sugar can't replicate, but if you don't have it, a splash of sake and a pinch of sugar works in a pinch.
- Honey or brown sugar (2 tbsp): Honey gives a floral sweetness while brown sugar leans molasses-rich; either one caramelizes beautifully in the sauce.
- Rice vinegar (2 tbsp): Cuts through the sweetness and keeps the sauce from feeling heavy; don't skip it or the balance tips too sugary.
- Garlic (2 cloves, minced): Fresh garlic blooms in the simmering sauce and fills the kitchen with that unmistakable savory warmth.
- Fresh ginger (1 tsp, grated): A little goes a long way; it adds a bright, spicy note that makes the sauce taste alive.
- Carrot, bell pepper, broccoli, spring onions: These are my go-to trio for color and crunch, but snap peas, mushrooms, or edamame all play nicely here.
- Sesame seeds: Toasted sesame seeds add a nutty finish and make the bowl look like it came from a restaurant.
- Cooked rice (2 cups): Jasmine or short-grain white rice is classic, but brown rice adds chew and makes it feel a bit heartier.
Instructions
- Make the teriyaki sauce:
- Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan and bring it to a gentle simmer over medium heat. Whisk in the cornstarch slurry and let it bubble for 2 to 3 minutes until the sauce thickens and coats the back of a spoon, then pull it off the heat.
- Prep the beef:
- Toss the sliced beef with 1 tablespoon of cornstarch in a bowl, making sure every piece gets a light, even coating. This step is what keeps the beef from turning tough and gives it that silky restaurant texture.
- Sear the beef:
- Heat vegetable oil in a large skillet or wok over high heat until it shimmers, then add the beef in a single layer and let it sear without moving for about a minute before stirring. Stir-fry for another 1 to 2 minutes until browned and just cooked through, then transfer it to a plate.
- Cook the vegetables:
- In the same skillet, toss in the carrots, bell pepper, and broccoli, stirring constantly for 3 to 4 minutes until they're tender-crisp and still bright. The residual heat and beef flavor in the pan add extra depth to the vegetables.
- Combine and glaze:
- Return the beef to the skillet, pour the teriyaki sauce over everything, and toss it all together for about a minute until the sauce coats every piece and everything is glossy and fragrant.
- Serve:
- Divide the hot rice among four bowls, spoon the beef and vegetables over the top, and finish with sliced spring onions and a sprinkle of sesame seeds.
Pin It One night I made this for my brother who was convinced he didn't like broccoli. He ate two bowls without comment, then asked if there was more. I didn't say anything about the broccoli until later, and he just shrugged and said it tasted different when it wasn't mushy. Sometimes the best compliment is when someone doesn't notice they're eating something they thought they hated.
Choosing Your Protein
Flank steak is my default because it's affordable and flavorful, but sirloin is more tender if you want to splurge a little. Chicken thighs work beautifully here too—they stay juicy and soak up the sauce even better than beef. For a vegetarian version, pressed and cubed extra-firm tofu crisps up nicely in the hot skillet and takes on the teriyaki glaze without falling apart. The key with any protein is to work in batches if your pan isn't huge, so everything gets that seared edge instead of steaming.
Vegetable Swaps and Additions
The vegetables listed are just a starting point, not a rulebook. I've made this with snap peas when they're in season, added shiitake mushrooms for earthiness, and tossed in edamame for extra protein and a pop of green. Zucchini and asparagus both work well if you cut them into similar-sized pieces so everything cooks evenly. The only vegetable I avoid is anything too watery like tomatoes, which can dilute the sauce and make the whole bowl soggy.
Make It Ahead and Storage
This bowl reheats surprisingly well, which makes it great for meal prep. I portion the beef and vegetables into containers and keep the rice separate so nothing gets mushy. The teriyaki sauce can be made up to a week ahead and stored in the fridge, and honestly it tastes even better after the flavors have had time to marry. When reheating, add a splash of water or broth to loosen the sauce, and warm everything in a skillet rather than the microwave if you can—it brings back that just-cooked texture.
- Store leftovers in airtight containers in the fridge for up to 3 days.
- Reheat in a skillet over medium heat with a tablespoon of water to refresh the sauce.
- Freeze the cooked beef and sauce for up to 2 months, but cook vegetables fresh for the best texture.
Pin It This bowl has become my proof that a good dinner doesn't need to be complicated or take all night. It just needs to taste like you meant it.
Recipe Questions & Answers
- → What cut of beef works best?
Flank steak or sirloin are ideal choices because they're lean yet tender when thinly sliced against the grain. The quick cooking method keeps the meat from becoming tough.
- → Can I make the teriyaki sauce ahead?
Absolutely. The sauce can be prepared up to a week in advance and stored in the refrigerator. Reheat gently before tossing with the beef and vegetables.
- → How do I get the sauce to thicken properly?
The cornstarch slurry is essential. Whisk it into the simmering liquid and continue cooking for 2-3 minutes until the sauce coats the back of a spoon. Don't rush this step.
- → What vegetables can I substitute?
Snap peas, edamame, sliced mushrooms, or baby corn all work beautifully. Just adjust cooking times accordingly so everything stays crisp-tender.
- → Is this gluten-free?
Traditional teriyaki contains wheat in the soy sauce. Simply swap regular soy sauce for tamari or a certified gluten-free alternative to make this bowl gluten-free.
- → Can I use chicken instead?
Chicken breast or thighs work perfectly with the same preparation. Slice thinly, coat with cornstarch, and stir-fry until cooked through before adding the sauce.