Steak Teriyaki Lunch Box Recipe

Prepare and marinate steak

Slice steak thinly across the grain into 1/8–1/4-inch strips. In a medium bowl combine 1 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp sesame oil and 1 tsp cornstarch. Whisk until sugar and cornstarch are dissolved. Add sliced steak and toss to coat, pressing the marinade into the meat. Cover and refrigerate for at least 20 minutes and up to 2 hours (do not exceed 4 hours for tender cuts).

About 10 minutes before cooking, remove steak from fridge and let sit at room temperature while you prepare rice and vegetables.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice with 1.25 cups water and 1/8 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes; fluff with a fork.

Prepare vegetables

While rice cooks, bring a small pot of water to a gentle boil. Blanch broccoli florets 1 minute until bright green and slightly tender, then transfer to an ice bath to stop cooking. Alternatively, steam broccoli 3–4 minutes until crisp-tender. If using baby carrots, blanch 2–3 minutes until fork-tender. Drain and set aside. Toss vegetables with a light pinch of salt and 1/2 tsp toasted sesame oil (optional).

Sear steak

Heat a large nonstick or cast-iron skillet over high heat until shimmering. Add 1 tsp neutral oil (not listed separately; use a small splash of vegetable or canola oil). Shake excess marinade off the steak strips (reserve marinade) and add steak to the hot pan in a single layer working in batches if needed. Sear 1–2 minutes per side until browned but not overcooked (medium-rare to medium depending on thickness). Transfer cooked strips to a plate and tent with foil to rest.

Make teriyaki sauce

Lower heat to medium and pour reserved marinade into the skillet. Add 3 tbs soy sauce, 2 tbs mirin, 2 tbs brown sugar and 2 tbs water. Stir to combine and bring to a gentle simmer. In a small cup, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry, then slowly whisk into the simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy. Remove from heat and stir in 1 tsp sesame oil.

Return the seared steak to the pan and toss briefly to coat evenly with the teriyaki glaze, heating just until warmed through (30–60 seconds). Remove from heat.

Divide cooked rice into your lunch box compartment (about half the container). Sprinkle rice with toasted sesame seeds and a few sliced green onions.

Place steak strips alongside rice in the main compartment. Arrange blanched broccoli and carrots in a separate section or along the side so they stay crisp. Spoon any extra teriyaki glaze over the steak (about 1–2 tbs) and reserve remaining glaze in a small container if packing for later.

Garnish with pickled ginger if using, additional green onions and a light sprinkle of sesame seeds. Season vegetables lightly with the remaining pinch of salt and pepper to taste.

Allow box to cool to room temperature before closing and refrigerating. For best quality eat within 24 hours and reheat steak/rice gently in microwave or enjoy cold.