Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki glaze over fluffy 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

# Cooking Steps:

01 - Combine soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat. Whisk in cornstarch slurry and simmer for 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 julienned carrots, sliced bell pepper, and broccoli florets. Stir-fry for 3-4 minutes until just tender.
05 - Return cooked beef to the skillet, pour teriyaki sauce over all ingredients, and toss to coat evenly. Heat through for 1 minute.
06 - Divide hot rice among four bowls. Top with beef and vegetable mixture. Garnish with sliced spring onions and sesame seeds.

# Expert Tips:

01 -
  • Everything comes together in one skillet, so cleanup is mercifully quick even on a busy Tuesday.
  • The teriyaki sauce tastes deeper and fresher than anything from a bottle, and you control the sweetness.
  • It's flexible enough to handle whatever vegetables are lingering in your crisper drawer.
  • The beef stays tender and never rubbery if you work fast and don't overthink it.
02 -
  • Slice the beef against the grain or it will chew like rubber; look for the lines in the meat and cut perpendicular to them.
  • Don't crowd the skillet when searing the beef or it will steam instead of brown, which means no caramelization and less flavor.
  • Make the sauce first so it has time to cool slightly and thicken; adding it cold to hot beef helps it cling better.
  • If your vegetables release too much water, crank the heat higher and let the liquid evaporate before adding the beef back in.
03 -
  • Partially freeze the beef for 20 minutes before slicing so you can cut paper-thin pieces that cook in seconds.
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top; the nutty aroma is worth the extra step.
  • If you like heat, stir a teaspoon of chili garlic sauce or a pinch of red pepper flakes into the teriyaki sauce while it simmers.
  • Use day-old rice if you have it; freshly cooked rice can be too moist and clump under the saucy beef.
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