Ingredients
Teriyaki Beef:
- 1 tablespoon sesame oil
- 1 pound flank steak, thinly sliced
- 1/4 cup soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons brown sugar or honey
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Bowls:
- 1 1/2 cups white rice
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 carrot, julienned
- 2 green onions, sliced (white and green parts separated)
- Sesame seeds, to serve
Instructions
- Cook Rice: In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring it to a boil, then reduce to a simmer, cover, and cook for 15 minutes or according to package directions until the rice is tender and fluffy.
- Prepare Teriyaki Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar (or honey), cornstarch, ground ginger, and garlic powder until the sauce is smooth and well combined. Set aside.
- Cook Beef: Heat sesame oil in a large skillet over medium-high heat. Add the thinly sliced flank steak and cook for 3-4 minutes, flipping occasionally, until browned and mostly cooked through.
- Add Sauce to Beef: Pour the prepared teriyaki sauce over the beef in the skillet. Toss to coat evenly and cook for an additional 1-2 minutes until the sauce thickens and clings to the beef.
- Remove Beef: Transfer the cooked beef from the skillet to a plate and set aside.
- Cook Vegetables: In the same skillet over medium heat, add broccoli florets, diced red bell pepper, julienned carrot, and the white parts of the green onions along with 2 tablespoons water. Stir occasionally and cook for 3-4 minutes until the vegetables are tender but still vibrant.
- Combine Beef and Vegetables: Return the beef to the skillet with the vegetables and toss everything together until well combined and heated through.
- Assemble Bowls: Divide the cooked rice among four bowls. Top each bowl with the teriyaki beef and vegetable mixture. Garnish with the green parts of the sliced green onions and sprinkle with sesame seeds before serving.
- Store Leftovers: Cool any leftovers and store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- For a gluten-free version, substitute tamari or gluten-free soy sauce.
- You can swap flank steak for sirloin or ribeye if preferred.
- Adjust sweetness of the sauce by using more or less brown sugar or honey according to taste.
- Vegetables can be varied with snap peas, mushrooms, or baby corn.
- Use day-old rice for a firmer texture in bowls.
- Ensure thinly slicing the steak for quick and even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
