Beef Teriyaki Bento Recipe

Slice and marinate beef

Pat the flank steak dry and slice thinly across the grain into 3–4 mm strips. In a bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake and 1 tbs cornstarch. Add the sliced beef and toss until evenly coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Preheat pan

Heat a large nonstick skillet or wok over high heat until very hot. Add 1 tbs of the vegetable oil and swirl to coat.

Working in a single layer, add half the marinated beef to the hot pan and spread into an even layer. Let sear without moving for 30–45 seconds, then stir-fry for another 30 seconds until just browned but still tender. Transfer to a plate and repeat with remaining 1 tbs oil and remaining beef. Return all beef to the pan briefly before adding sauce (see below).

Make teriyaki sauce

In a small bowl combine 6 tbs soy sauce, 4 tbs mirin, 2 tbs brown sugar, 1 tbs honey, the minced garlic, grated ginger, 1 tsp sesame oil and 60 ml water. Stir until sugar dissolves.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Bring the sauce mixture to a simmer in a small saucepan over medium heat, then whisk in the slurry and simmer 1 minute until slightly thickened. Remove from heat.

Pour the hot teriyaki sauce over the returned beef in the skillet. Toss and stir for 30–60 seconds so the beef is evenly coated and the sauce glazes the meat. Taste and adjust: add 1–2 tbs water if too salty or a pinch more sugar if desired.

Blanch or steam broccoli

Bring a pot of salted water to a boil. Add the broccoli florets and cook 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain well.

Stir-fry carrots

In the same skillet used for the beef (wipe if needed), add a splash of oil over medium-high heat. Add julienned carrot and stir-fry 1–2 minutes until slightly softened but still crisp. Toss in the blanched broccoli and heat through for 30–45 seconds.

Combine vegetables with beef (optional): If you prefer vegetables mixed in, add the cooked vegetables to the skillet with beef and toss to combine so everything is coated lightly with teriyaki sauce. Finish by sprinkling sliced green onions and toasted sesame seeds on top. Serve pickled ginger on the side if using.

Cook rice

Rinse the 2 cups of short-grain rice under cold water until the rinse water runs clear. Drain and combine with 360 ml water in a rice cooker or a pot. Cook according to rice cooker instructions, or bring to a boil on the stove, then cover and reduce to low heat for 15 minutes. Remove from heat and let steam, covered, 10 minutes.

Fluff and season (optional): Fluff rice with a fork and stir in 1 tsp rice vinegar if desired to brighten the flavor. Keep warm until plating.

Divide rice between 4 bento-style bowls or containers. Add a portion of the teriyaki beef alongside the rice, and arrange the broccoli and carrots as vegetable sides. Garnish with sliced green onions, toasted sesame seeds, and a small scoop of pickled ginger. Serve immediately or chill for packed bento (reheat beef and rice before eating if desired).