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Beef Teriyaki Bowl Recipe

Japanese · Main course · 25 min total

A quick and savory Japanese-inspired bowl featuring tender beef strips glazed in a sweet and salty homemade teriyaki sauce, served over steamed rice with crisp vegetables.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake (or dry sherry)
• 2 tablespoons brown sugar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 cups steamed white rice
• 1 cup steamed broccoli florets
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tablespoon sesame seeds, toasted

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic until sugar dissolves. Set aside.
2. Heat vegetable oil in a large skillet or wok over high heat. Add beef slices in a single layer (work in batches if needed) and sear for 1-2 minutes per side until browned but not fully cooked. Remove beef and set aside.
3. Pour the teriyaki sauce into the skillet and bring to a boil. Reduce heat and simmer for 2-3 minutes until slightly thickened.
4. Return beef to the skillet along with any accumulated juices. Toss to coat and cook for another 1-2 minutes until beef is cooked through and sauce glazes the meat.
5. To assemble bowls, divide steamed rice among 4 bowls. Top with beef and teriyaki sauce, then arrange broccoli and carrot alongside. Garnish with green onions and sesame seeds. Serve immediately.

Tips

• For best results, slice beef partially frozen for thin, even strips.
• Substitute sake with dry sherry or chicken broth if unavailable.
• Add a drizzle of sriracha or red pepper flakes for heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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