Teriyaki Beef Bowl (Printable)

Tender glazed beef over steamed rice with crisp vegetables in homemade teriyaki sauce.

# 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

→ Rice

16 - 2 cups cooked white or brown rice

# Step-by-Step Guide:

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 2-3 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 carrots, bell pepper, and broccoli. Stir-fry for 3-4 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 - Divide hot rice among bowls. Top with beef and vegetable mixture. Garnish with sliced spring onions and sesame seeds.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, and your kitchen smells incredible the entire time.
  • You get tender, caramelized beef without any fancy techniques—just heat, timing, and a sauce that does most of the work.
  • It's the kind of meal that feels restaurant-quality but somehow costs less than ordering takeout.
02 -
  • Don't crowd the beef in the pan or it will steam instead of sear—work in batches if necessary, and let each piece touch the hot surface for maximum browning.
  • The cornstarch slurry must be whisked into the sauce, never added dry, or you'll end up with lumps that ruin the texture.
  • Slice your beef against the grain for maximum tenderness; if you cut with the grain it will be chewy no matter how good everything else is.
03 -
  • If you're making this for a crowd, prep all your ingredients before you start cooking—once the pan gets hot everything moves fast and you won't have time to chop garlic mid-sear.
  • Let your cornstarch-coated beef sit for a minute after adding it to the pan; resist the urge to stir immediately and you'll get a better crust that way.
  • Brown rice takes longer to cook than white rice, so plan accordingly or use instant brown rice if you're short on time.
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