Teriyaki Beef Bowl Recipe

Slice and marinate beef

If not pre-sliced, trim any excess fat from the flank steak and slice thinly against the grain into 1/8–1/4 inch strips. In a medium bowl combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1/2 tablespoon rice vinegar, 1 tablespoon brown sugar, grated ginger, minced garlic, 1/2 teaspoon sesame oil and 1 teaspoon cornstarch mixed with 1 teaspoon water. Add sliced beef, toss to coat, and let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Cook rice

Rinse the short-grain rice under cold water until the water runs mostly clear. Combine rinsed rice, 1 1/4 cups water and 1/4 teaspoon salt in a small pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Make teriyaki sauce

In a small saucepan combine 1/4 cup soy sauce, 2 tablespoons mirin, 2 tablespoons brown sugar and 1/4 cup water. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened. Remove from heat and set aside.

Cook vegetables

Heat 1 teaspoon neutral oil in a large nonstick skillet or wok over medium-high heat. Add broccoli florets and carrot slices, season with 1/8 teaspoon salt and 1/8 teaspoon black pepper, and stir-fry 3–4 minutes until crisp-tender. Transfer vegetables to a plate and keep warm.

Sear the beef

In the same skillet, increase heat to high. Add the marinated beef in a single layer (work in batches if needed to avoid crowding). Sear strips 1–2 minutes per side until browned but still tender. Return any reserved juices to the pan.

Combine beef and sauce

Reduce heat to medium. Pour the prepared teriyaki sauce into the skillet with the beef, stir to coat and cook 1–2 minutes until the sauce clings to the meat and thickens slightly. If you reserved vegetables, return them to the pan and toss to combine just until heated through.

Divide the cooked rice between two bowls. Top each bowl with an even portion of the teriyaki beef and vegetables. Sprinkle with sliced green onion and toasted sesame seeds. Serve immediately.