Teriyaki Beef Bowl (Printable)

Tender beef glazed in rich teriyaki sauce with crisp vegetables served over fluffy 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 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 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 3 to 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.

# Expert Tips:

01 -
  • The sauce tastes restaurant-quality but takes less time than your commute home.
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor from the pan's bottom.
  • It's genuinely fast enough for a weeknight dinner without feeling like you're compromising on taste.
02 -
  • Don't skip partially freezing the beef; it's the difference between neat slices and a ragged mess that cooks unevenly.
  • Mirin is worth seeking out because no amount of extra sugar will replicate its depth and the way it creates that signature glossy finish.
  • Add the cornstarch slurry slowly while whisking, or you'll end up with lumps that won't dissolve no matter how long you cook.
03 -
  • Make the sauce ahead of time and store it in the fridge for up to a week; it's perfect for meal prep or a faster weeknight dinner.
  • If your sauce breaks or looks separated, whisk it with a splash of water over low heat and it will come back together.
  • Keep all your ingredients prepped and ready before you heat the pan because once you start, the cooking moves fast.
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