Teriyaki Beef Bowl (Printable)

Tender beef in sweet teriyaki sauce over steamed rice with crisp vegetables

# What You 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:

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 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 just 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 - Distribute hot rice into serving bowls. Top with beef and vegetables. Garnish with sliced spring onions and sesame seeds.

# Expert Advice:

01 -
  • The whole thing comes together faster than takeout, and tastes honestly better than most places near you.
  • That glossy, caramelized sauce clings to every piece of beef like it was made for each other, and one bowl genuinely satisfies.
02 -
  • If your sauce breaks or gets too thick, whisk in a tablespoon of water—it's forgiving, and one teaspoon at a time is your friend.
  • Overcrowding the pan when you sear the beef steams it instead of browning it, so work in batches if needed; patience here pays off.
03 -
  • Slice your beef while it's slightly frozen—even 30 minutes in the freezer makes it way easier to cut thin and uniform.
  • Toast your sesame seeds in a dry pan for 30 seconds before garnishing; it wakes up their flavor and makes people wonder what you did differently.
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