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Juicy sliced teriyaki beef served over jasmine rice with steamed broccoli and sesame seeds

Teriyaki Beef Bowls

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 545
Ingredients Method

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 2 cups cooked jasmine rice
  • 2 cups broccoli florets, steamed
  • 0.5 cup soy sauce
  • 0.25 cup wate r
  • 0.25 cup brown sugar, packed
  • 1 tablespoon hone y
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic , minced
  • 1 tablespoon cornstarc h
  • 1 tablespoon cold water
  • 1 tablespoon vegetable oil
  • 0.25 cup green onions, sliced
  • 1 teaspoon toasted sesame seeds

Method
 

  1. In a small saucepan, whisk together soy sauce, 0.25 cup water, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic over medium heat.
  2. In a small bowl, combine cornstarch and 1 tablespoon cold water to create a slurry.
  3. Bring the sauce to a light simmer, then whisk in the cornstarch slurry and cook for 2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat.
  4. Heat vegetable oil in a large wok or heavy skillet over high heat until shimmering.
  5. Add the beef slices in a single layer and sear for 2 minutes without moving to develop a crust. Flip and cook for 1 additional minute.
  6. Pour the prepared teriyaki sauce over the beef and toss for 60 seconds until the meat is thoroughly glazed.
  7. Divide cooked jasmine rice among four bowls, top with the beef and steamed broccoli florets.
  8. Garnish with sliced green onions and toasted sesame seeds.