Teriyaki Beef Bowl (Print Version)

Tender beef with sweet teriyaki glaze over rice and 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

# Steps:

01 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Mix cornstarch slurry and whisk into sauce. Simmer 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 just cooked through. Remove beef from skillet and set aside.
04 - In the same skillet, add carrots, bell pepper, and broccoli. Stir-fry 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 - Serve beef and vegetables over bowls of hot rice. Garnish with sliced spring onions and sesame seeds.

# Expert Advice:

01 -
  • It tastes like your favorite takeout spot but costs a fraction of the price and comes together faster than delivery.
  • The beef stays tender and juicy instead of that rubbery texture you sometimes get, and the sauce is sweet without being cloying.
  • You can have dinner on the table in under 40 minutes, which feels almost impossible when you see how elegant it looks.
02 -
  • Don't skip slicing the beef thin—thick pieces won't cook through properly and the whole dish changes, something I learned the hard way on my first attempt.
  • The cornstarch slurry must be whisked in slowly or you'll end up with gritty sauce instead of silky, which completely changes the mouthfeel.
  • Have everything prepped and ready before you start cooking because once the beef hits the pan, you're moving fast and there's no time to chop vegetables mid-stir-fry.
03 -
  • Partially freezing the beef for 30 minutes before slicing makes it so much easier to get those thin, even pieces that cook perfectly.
  • Don't crowd the skillet when searing the beef—give it space to brown instead of steaming, which is the difference between glossy and rubbery.
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