Teriyaki Beef Bowl (Print-Friendly)

Tender beef in sweet teriyaki glaze over rice with fresh vegetables

# What You'll 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 ounces 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 Make It:

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 to 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 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 - Serve beef and vegetables over bowls of hot rice. Garnish with sliced spring onions and sesame seeds.

# Expert Advice:

01 -
  • The whole thing comes together in 35 minutes flat, which means you can have restaurant-quality food on the table faster than takeout arrives.
  • That glossy teriyaki sauce is genuinely addictive—it's sweet, savory, and complex enough to make people ask for your secrets.
  • It's incredibly forgiving with substitutions, so whatever protein or vegetables you have on hand will work beautifully.
02 -
  • Don't overcrowd the pan when searing beef or you'll end up with steamed meat instead of that beautiful caramelized crust that makes this dish special.
  • The cornstarch slurry is your secret weapon—adding it gradually while whisking prevents lumps and gives you that silky, glossy sauce that clings to everything.
03 -
  • Slice your beef against the grain, which means looking at which direction the muscle fibers run and cutting perpendicular to them—this makes every bite tender instead of chewy.
  • Have everything prepped before you start cooking, because once the pan is hot, this recipe moves quickly and there's no time to chop garlic mid-sizzle.
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