Sliced Teriyaki Steak Bento Box Recipe
Make Sliced Teriyaki Steak Bento Box Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Teriyaki Steak
Rice
Vegetable Sides
Garnishes & Assembly
Method
Teriyaki Steak
- 1
Make the marinade/teriyaki sauce
In a bowl, combine 1 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, 2 tbsp brown sugar, 1 tbsp honey, 1 tbsp grated ginger, and 2 tbsp minced garlic. Whisk until sugar dissolves. Reserve 3/4 cup of this mixture for the steak marinade and set aside the remaining amount in a small saucepan to reduce into a glaze.
- 2
Marinate the steak
Place the steak in a shallow dish or resealable bag and pour the reserved 3/4 cup marinade over it, turning to coat. Marinate at room temperature for 15–30 minutes (or refrigerate up to 4 hours). Bring to room temperature before cooking if refrigerated.
- 3
Sear the steak
Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Remove steak from marinade, shake off excess, and pat lightly dry. Sear steak 2–3 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) depending on thickness. If steak is thicker, sear sides briefly. Transfer steak to a cutting board and tent with foil to rest 8–10 minutes.
- 4
Reduce the sauce to a glaze
While the steak rests, bring the reserved marinade in the small saucepan to a gentle boil over medium heat. Mix 1 tsp cornstarch with 1 tbsp water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until glossy and slightly thickened (it should coat the back of a spoon). Remove from heat.
- 5
Slice and glaze
Slice the rested steak thinly against the grain into 1/8–1/4 inch slices. Arrange slices on a plate and brush or spoon the hot teriyaki glaze over the meat. Sprinkle with 1 tsp toasted sesame seeds and 1 tbsp sliced scallions.
Rice
- 6
Rinse rice
Rinse 1 cup rice under cold water until the rinse water runs mostly clear (removes surface starch). Drain.
- 7
Soak and cook
Combine the rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid (or rice cooker). Let sit 10–15 minutes if time allows for better texture.
- 8
Cook rice
Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, for 10 more minutes. If using a rice cooker, follow the cook cycle.
- 9
Finish rice
Fluff the rice with a fork. Stir in 1 tsp rice vinegar and 1/4 tsp salt while warm, mixing gently. Portion rice into the bento box compartment.
Vegetable Sides
- 10
Prepare vegetables
If broccoli florets are large, cut into bite-sized pieces. Julienne or thinly slice the carrot. If edamame is frozen, rinse under warm water to separate and thaw slightly.
- 11
- 12
Garnishes & Assembly
- 13
Assemble bento
Arrange components in the bento box: scoop a portion of rice in one compartment, lay the glazed sliced teriyaki steak in another, and place the seasoned vegetable medley in a third compartment. Add optional pickled ginger or quick-pickled cucumber and a lime/lemon wedge in small channels or cups.
- 14
Store & serve
If transporting, pack sauce glaze in a small leakproof container to drizzle just before eating. Store bento in the refrigerator if not eaten within 2 hours and reheat steak and rice briefly (microwave or skillet) if you prefer warm.