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Beef & Veggie Rice Bowl with Teriyaki Sauce in Ceramic Bowl

Beef & Veggie Rice Bowl with Teriyaki Sauce

Say goodbye to takeout and hello to your new favorite weeknight dinner! This Beef & Veggie Rice Bowl with Teriyaki Sauce brings restaurant-quality flavor to your kitchen in just 30 minutes. Tender, thinly sliced beef is seared to perfection, then tossed with crisp-tender broccoli, bell peppers, carrots, and snap peas in a glossy, homemade teriyaki glaze that’s far superior to anything from a bottle. Served over a bed of fluffy rice and garnished with sesame seeds and green onions, this bowl is a complete meal that’s as nutritious as it is delicious. Perfect for busy weeknights, meal prep, or when you’re craving something satisfyingly wholesome.

 

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Beef & Veggies:

  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons neutral oil (avocado, canola, or vegetable), divided
  • 1 large bell pepper (any color), thinly sliced
  • 1 medium broccoli crown, cut into small florets
  • 2 medium carrots, julienned or cut into thin matchsticks
  • 1 cup snap peas or snow peas, trimmed
  • 3 green onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

For the Homemade Teriyaki Sauce:

  • ½ cup low-sodium soy sauce
  • ¼ cup water
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

For Serving:

  • 4 cups cooked white or brown rice, warm
  • Toasted sesame seeds, for garnish
  • Extra sliced green onions, for garnish

Instructions

  1. Prep all ingredients first: Slice the beef thinly against the grain (this ensures tenderness). Chop all vegetables, mince the garlic, and grate the ginger. Having everything ready before you start cooking makes the process smooth and stress-free.
  2. Make the teriyaki sauce: In a small bowl or liquid measuring cup, whisk together the soy sauce, water, brown sugar, mirin, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside. In a separate tiny bowl, mix the cornstarch with cold water to create a slurry. Keep both near the stove.
  3. Cook the rice: If you don’t have leftover rice, start your rice first according to package directions. Rinse rice until water runs clear before cooking for the best texture.
  4. Sear the beef: Heat 1 tablespoon of neutral oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the sliced beef in a single layer (work in batches if needed to avoid overcrowding). Let it sear without moving for 1-2 minutes until browned, then stir-fry for another 1-2 minutes until just cooked through. Remove beef with a slotted spoon to a plate, leaving any juices in the pan.
  5. Stir-fry the vegetables: Reduce heat to medium-high and add the remaining 1 tablespoon of oil to the same pan. Add the broccoli florets, bell pepper slices, and carrot matchsticks. Stir-fry for 2-3 minutes until bright in color and crisp-tender.
  6. Add aromatics: Add the snap peas and the white parts of the green onions, and stir-fry for another minute. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant.
  7. Combine and glaze: Return the cooked beef to the pan with the vegetables. Give the teriyaki sauce mixture a quick stir and pour it over the beef and vegetables. Toss everything to coat and bring to a simmer.
  8. Thicken the sauce: Stir the cornstarch slurry again (it settles quickly) and pour it into the pan. Stir constantly for 1-2 minutes as the sauce thickens into a glossy, beautiful glaze that coats every piece of beef and vegetable.
  9. Assemble the bowls: Divide the warm cooked rice evenly among four bowls. Spoon the beef and vegetable mixture generously over the rice, allowing the extra glaze to drip down and season the rice.
  10. Garnish and serve: Sprinkle with toasted sesame seeds and the reserved green onion tops. Serve immediately.

Notes

  • Slice Against the Grain: Look for the lines (grain) running along the meat and slice perpendicular to them. This shortens the muscle fibers, resulting in tender bites. For easier slicing, place beef in the freezer for 15-20 minutes to firm up.
  • Customize Your Veggies: This recipe is highly adaptable. Try adding bok choy, mushrooms, zucchini, baby corn, water chestnuts, or asparagus. Add harder vegetables earlier and quicker-cooking ones later.
  • Protein Swaps: Substitute chicken, shrimp, pork, or firm tofu for the beef. Adjust cooking times accordingly—shrimp cooks quickly, chicken may need an extra minute.
  • Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce, and ensure your mirin is gluten-free (or substitute with sake plus sugar).
  • Meal Prep: Store cooked rice and the beef-veggie mixture in separate airtight containers in the refrigerator for up to 4 days. This prevents the rice from becoming soggy.
  • Reheating: For best results, reheat the beef and veggie mixture in a skillet over medium heat with a splash of water to refresh the sauce, then serve over freshly reheated rice.
  • Spice It Up: Serve with sriracha, chili crisp, or a drizzle of spicy mayo (mayonnaise mixed with sriracha) for extra heat.
  • Lower Sodium Option: Use low-sodium soy sauce or coconut aminos to reduce sodium content by up to 40%.

Find it online: https://juicymeatrecipes.com/beef-veggie-rice-bowl-with-teriyaki-sauce/