Teriyaki Beef Bowl

Discover the perfect weeknight dinner with this Teriyaki Beef Bowl. Featuring tender slices of beef glazed in a rich, sweet homemade teriyaki sauce and served over fluffy steamed rice with crisp sautéed vegetables, this dish offers a balanced and flavorful Japanese-inspired meal in just 35 minutes.

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Making your own teriyaki glaze at home is simpler than you might think. By simmering soy sauce, mirin, and honey with fresh aromatics, you create a glossy, savory coating that perfectly complements the seared beef and crisp vegetables.

Ingredients

• Beef: 500 g (1.1 lbs) flank steak or sirloin (thinly sliced), 1 tbsp cornstarch, 1 tbsp vegetable oil.
• Teriyaki Sauce: 80 ml (1/3 cup) soy sauce, 60 ml (1/4 cup) mirin, 2 tbsp honey or brown sugar, 2 tbsp rice vinegar, 2 cloves garlic (minced), 1 tsp fresh ginger (grated), 1 tbsp cornstarch mixed with 2 tbsp water (slurry).
• Vegetables: 1 medium carrot (julienned), 1 red bell pepper (thinly sliced), 150 g (5 oz) broccoli florets, 2 spring onions (sliced).
• Garnish & Sides: 1 tbsp sesame seeds, 2 cups cooked white or brown rice.

Instructions

Step 1: Prepare the Sauce

In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Mix cornstarch slurry and whisk into sauce. Simmer 2–3 minutes until thickened. Remove from heat and set aside.

Step 2: Prep the Beef

Toss sliced beef with 1 tbsp cornstarch until evenly coated.

Step 3: Sear the Meat

Heat vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry for 2–3 minutes until browned and just cooked through. Remove beef from skillet and set aside.

Step 4: Sauté the Vegetables

In the same skillet, add carrots, bell pepper, and broccoli. Stir-fry 3–4 minutes until just tender.

Step 5: Combine and Glaze

Return beef to skillet, pour teriyaki sauce over, and toss everything to coat evenly. Heat through for 1 minute.

Step 6: Serve

Serve beef and vegetables over bowls of hot rice. Garnish with sliced spring onions and sesame seeds.

Zusatztipps für die Zubereitung

To ensure the beef stays tender, slice it thinly against the grain. Using a very hot wok or large skillet is essential for getting a quick sear on the meat without overcooking the vegetables. For the sauce, ensure the cornstarch slurry is well-mixed before adding it to prevent any lumps from forming.

Varianten und Anpassungen

This recipe is highly versatile. You can substitute the beef with chicken or tofu for a lighter version. If you want more greens, try adding edamame, snap peas, or mushrooms. For those with dietary restrictions, a gluten-free version can be made by using tamari or a gluten-free soy sauce alternative.

Serviervorschläge

Serve your Teriyaki Beef Bowl immediately while hot. It pairs perfectly with either steamed white jasmine rice or a nutty brown rice for extra fiber. For an extra pop of flavor and texture, don't forget the generous garnish of sliced spring onions and toasted sesame seeds.

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Whether you are looking for a quick lunch or a satisfying family dinner, this Teriyaki Beef Bowl provides a restaurant-quality experience right in your own kitchen. Enjoy the vibrant colors and the delicious glaze of this simple yet impressive dish.

Recipe FAQs

→ What cut of beef works best for teriyaki bowls?

Flank steak or sirloin are ideal choices as they're tender and absorb flavors well. Slice thinly against the grain for the most tender results.

→ Can I make this teriyaki bowl gluten-free?

Yes, substitute regular soy sauce with tamari or gluten-free soy sauce. Check all condiment labels to ensure they're certified gluten-free.

→ How long does homemade teriyaki sauce keep?

Store cooled sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently before using, adding a splash of water if thickened.

→ What vegetables can I add to this bowl?

Snap peas, edamame, mushrooms, zucchini, or bok choy work beautifully. Adjust cooking times based on vegetable hardness to maintain crisp texture.

→ Can I prepare components ahead of time?

Slice beef and vegetables up to a day in advance. Store separately in the refrigerator. Make the sauce ahead and reheat when ready to assemble bowls.