Teriyaki Beef Bowl (Printable)

Thinly sliced beef with 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 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

# Directions:

01 - Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. Add cornstarch slurry and whisk continuously. Simmer for 2-3 minutes until sauce thickens. Remove from heat and set aside.
02 - Toss sliced beef with 1 tablespoon cornstarch until evenly coated on all sides.
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. Transfer beef to a clean plate.
04 - In the same skillet, add carrots, bell pepper, and broccoli. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
05 - Return beef to skillet and pour teriyaki sauce over ingredients. Toss everything to coat evenly and heat through for 1 minute.
06 - Divide hot rice among serving bowls. Top with beef and vegetable mixture. Garnish with sliced spring onions and sesame seeds.

# Expert Tips:

01 -
  • The beef comes out incredibly tender and glossy without any fancy techniques or long marinating.
  • It actually tastes better than most takeout versions because you control how much sauce coats everything.
  • You can have dinner on the table in 35 minutes, which makes it perfect for weeknight cooking when you're tired.
02 -
  • Don't skip the cornstarch slurry step—I once thought the sauce would thicken naturally and ended up with watery teriyaki that just pooled at the bottom of the bowl instead of clinging to everything.
  • If your beef is overcooked and tough, the sauce can't save it, so really do stop the cooking when it's still slightly pink inside; it finishes cooking in the residual heat.
03 -
  • Slicing your own beef is fine but if you ask your butcher to do it for you, it saves time and cooks more evenly because the thickness is consistent.
  • The cornstarch coating on the beef is a game-changer—it's not heavy or weird, it just creates this silky texture that makes everything feel more finished and intentional.
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