Teriyaki Steak Bowl Recipe

Make the marinade/sauce

In a bowl whisk together 1 tbs low-sodium soy sauce, 2 tbs mirin, 1 tbs brown sugar, 1 tsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove and 1 tsp sesame oil until sugar dissolves.

Reserve 2 tablespoons of the mixture in a small bowl. In that reserved portion stir 1 tsp cornstarch into 1 tbs water to make a slurry; set aside.

Place sliced steak in a shallow dish or zip-top bag and pour remaining marinade over the steak. Toss to coat, refrigerate and marinate 15–30 minutes (up to 2 hours). Remove steak from refrigerator 10 minutes before cooking to come closer to room temperature.

Heat a large skillet or heavy-bottomed pan over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Remove steak from marinade, letting excess drip off, and add to pan in a single layer. Sear without moving 1–2 minutes per side for medium-rare depending on thickness (longer if you prefer more done). Work in batches if necessary to avoid crowding.

Return any cooked steak to the pan off the heat. Pour reserved 2 tbs marinade and the cornstarch slurry into the hot pan and return to medium heat. Cook, stirring, 30–60 seconds until sauce thickens and coats the steak. Taste and adjust with a pinch of salt or a splash of soy if needed. Sprinkle with toasted sesame seeds if using. Remove from heat and let rest while finishing other components.

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tbs neutral oil and swirl.

Beat 2 eggs with a pinch (about 1/8 tsp) salt and a grind of pepper. Pour eggs into the hot pan and scramble quickly until just set but still soft. Transfer scrambled eggs to a plate and set aside.

Return pan to medium-high. Add another tiny splash of oil if needed and add the cooked rice (3 cups), breaking up any clumps. Spread rice in an even layer and let it sit undisturbed 30 seconds to get a little toasted; then stir-fry for 1–2 minutes.

Add 1 tbs soy sauce and 1 tsp sesame oil to the rice, stirring to coat evenly. Return the scrambled eggs to the pan and fold into the rice.

Stir in thinly sliced scallions (reserve some greens for garnish), season with 1 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until assembly.

Prepare vegetables so they are ready to go (broccoli florets cut small, bell pepper thinly sliced, carrot julienned, snap peas trimmed).

Heat a clean wok or large skillet over high heat. Add 1 tbs neutral oil and swirl to coat. Add carrots and bell pepper first; stir-fry 1 minute.

Add broccoli and snap peas, stir-fry 1–2 minutes until bright and starting to soften. Add 1 tsp soy sauce, 1 tsp oyster sauce (if using) and 2 tbs water, then cover or let steam 30–60 seconds to bring vegetables to tender-crisp.

Uncover, toss and cook an additional 30 seconds to evaporate excess moisture. Season with 1/4 tsp salt to taste. Remove from heat and keep warm.

Divide fried rice among 4 bowls (about 1 cup rice per bowl).

Arrange sliced teriyaki steak (about 4 oz per bowl) over the rice.

Add stir-fry vegetables (about 3 oz per bowl) to each bowl alongside the steak.

Drizzle any extra pan sauce from the steak over the bowls. Sprinkle reserved scallion greens and toasted sesame seeds. Add pickled ginger or a small spoon of chili crisp if desired.

Serve immediately while hot.