Teriyaki Beef Bowl

This Teriyaki Beef Bowl is a wonderful meal for busy evenings. Tender strips of beef cook quickly before being coated in a rich homemade teriyaki sauce. The sauce seeps into the fluffy rice, creating a bowl full of comforting flavour. Add a few fresh vegetables and a sprinkle of sesame seeds for a colourful finish.

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Ingredients

Rice Ingredients:

300 g long-grain rice or jasmine
600 ml water

Teriyaki Beef Ingredients:

500 g beef sirloin or rump steak thinly sliced
1 tbsp vegetable oil
2 cloves garlic finely chopped
2 tsp fresh ginger grated

Teriyaki Sauce Ingredients

80 ml light soy sauce
60 ml mirin
2 tbsp sake or dry sherry
2 tbsp soft brown sugar
1 tbsp honey
1 tsp sesame oil
1 tbsp cornflour
2 tbsp cold water

Optional Garnishes:

2 medium spring onions thinly sliced
1 tbsp sesame seeds toasted
broccoli Steamed
Sugar snap peas
carrots Julienned
Pak choi

Instructions

Cook the Rice:

Rinse the rice under cold water until the water runs almost clear.
300 g long-grain rice
Place the rice and water into a saucepan. Bring to the boil over a medium-high heat.
600 ml water
Reduce the heat to low. Cover with a lid and cook for 12 minutes.
Remove the pan from the heat and leave it covered for 10 minutes. Fluff the rice gently with a fork before serving.

Prepare the Sauce:

Place the soy sauce, mirin, sake, brown sugar, honey and sesame oil into a small saucepan.
80 ml light soy sauce, 60 ml mirin, 2 tbsp sake, 2 tbsp soft brown sugar, 1 tbsp honey, 1 tsp sesame oil
Heat gently until the sugar dissolves completely.
Mix the cornflour with the cold water in a small bowl to form a smooth slurry.
1 tbsp cornflour, 2 tbsp cold water
Slowly stir the slurry into the sauce.
Cook for 2 to 3 minutes until the sauce becomes glossy and lightly thickened.
Keep warm over a very low heat.

Cook the Beef:

Heat the vegetable oil in a large frying pan or wok over a high heat.
1 tbsp vegetable oil
Add the sliced beef in small batches. Avoid overcrowding the pan.
500 g beef sirloin
Cook each batch for about 1 to 2 minutes until lightly browned.
Remove the cooked beef and repeat with the remaining slices.

Finish the Dish:

Return all of the beef to the pan.
Add the chopped garlic and grated ginger.
2 cloves garlic, 2 tsp fresh ginger
Cook for one minute until fragrant.

Pour in the teriyaki sauce.

Stir well until every slice of beef becomes evenly coated.
Cook for another 2 minutes until everything is hot and glossy.

Assemble the Bowls:

Divide the cooked rice between four serving bowls.
Spoon the teriyaki beef over the rice.
Allow some of the sauce to run into the rice below.
Scatter over the sliced spring onions and toasted sesame seeds.
2 medium spring onions, 1 tbsp sesame seeds
Serve with steamed broccoli, carrots, sugar snap peas or pak choi if desired.
broccoli, Sugar snap peas, carrots, Pak choi

Notes

Useful Tips:

Freeze the beef for 20 minutes before slicing. It becomes much easier to cut into thin strips.

Always cook the beef in batches. Overcrowding the pan causes the meat to steam instead of brown.

Taste the sauce before thickening it. Add a little more honey if you prefer a sweeter finish.

Freshly grated ginger provides a brighter flavour than dried ginger.

Jasmine rice gives a lovely fragrant finish, but long-grain rice also works well.

Warm the serving bowls before filling them. The meal stays hotter for longer.

Leftover teriyaki beef keeps in the refrigerator for up to two days. Reheat gently to prevent the beef from becoming tough.

For extra freshness, serve with a wedge of lime or a few slices of cucumber on the side.

Nutrition