Description
This Teriyaki Beef Bowl with Vegetables is a quick and flavorful stir-fry dish featuring tender thinly sliced flank steak coated in a homemade teriyaki sauce, served over steamed rice with crisp-tender vegetables. Perfect for a nutritious weeknight meal, this recipe balances savory, sweet, and tangy notes while delivering a colorful, satisfying bowl.
Ingredients
Scale
Beef and Marinade
- 1.1 lbs flank steak or sirloin, thinly sliced
- 1 tablespoon cornstarch (for coating beef)
- 1 tablespoon vegetable oil
Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Vegetables
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 5 ounces broccoli florets
- 2 spring onions, sliced (plus extra for garnish)
For Serving and Garnish
- 2 cups cooked white or brown rice
- 1 tablespoon sesame seeds for garnish
Instructions
- Prepare Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.
- Thicken Sauce: Whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and continue to simmer for 2 to 3 minutes until the sauce thickens. Remove from heat and set aside.
- Coat Beef: Toss the thinly sliced beef with 1 tablespoon cornstarch to evenly coat each piece. This helps to create a velvety texture and coating when cooked.
- Cook Beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the coated beef and stir-fry for 2 to 3 minutes until browned and just cooked through. Remove the beef from the skillet and set aside.
- Stir-Fry Vegetables: In the same skillet, add julienned carrot, sliced red bell pepper, and broccoli florets. Stir-fry the vegetables for 3 to 4 minutes until they are just tender but still crisp.
- Combine and Glaze: Return the cooked beef to the skillet with the vegetables. Pour the prepared teriyaki sauce over everything and toss well to coat evenly. Heat through for 1 minute to meld flavors.
- Plate and Garnish: Serve the teriyaki beef and vegetables over bowls of hot cooked rice. Garnish with sliced spring onions and a sprinkle of sesame seeds for added flavor and texture.
Notes
- You can substitute flank steak with sirloin or skirt steak for similar results.
- Adjust the sweetness of the teriyaki sauce by increasing or decreasing the honey or brown sugar according to your taste.
- For a gluten-free version, use tamari instead of soy sauce.
- Vegetables can be swapped or added to your preference, such as snap peas or mushrooms.
- Serve immediately for best texture, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
