Teriyaki Beef Bowls
These teriyaki beef and rice bowls are ready in 30 minutes, high in protein, and full of flavor. Whip them up for a quick weeknight dinner or a healthy meal prep idea for weekday lunches.
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Prep Time: 15 minutes -
Cook Time: 15 minutes
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Total Time: 30 minutes
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Yield: 4 bowls 1x -
Category: Dinner -
Method: Stovetop
Category:
Method:Ingredients
Teriyaki Beef:
- 1 tablespoon sesame oil
- 1 pound flank steak, thinly sliced
- 1/4 cup soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons brown sugar, or honey
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Bowls:
- 1 1/2 cups white rice
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 carrot, julienned
- 2 green onions, sliced
- Sesame seeds, to serve
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a small bowl, add the sauce ingredients: soy sauce, rice vinegar, brown sugar, cornstarch, ground ginger, and garlic powder, and whisk until well combined. Set aside.
- In a large skillet, warm the sesame oil on medium-high heat, then add the sliced flank steak and cook for 3-4 minutes until browned and mostly cooked through, flipping the slices of beef so they cook on both sides.
- Add the teriyaki sauce to the pan, tossing to coat the beef, and allow to cook for an additional 1-2 minutes until the sauce thickens.
- Once cooked, remove the beef from the pan, transfer it to a plate, and set it aside.
- In the same pan on medium heat, add the broccoli florets, sliced bell peppers, julienned carrots, and sliced green onions (white parts only), along with 2 tablespoons of water, and cook, stirring occasionally, for 3-4 minutes or until the vegetables are tender.
- Once the vegetables are cooked, return the beef to the pan and toss everything until well combined.
- Once everything is cooked, assemble the bowls with the cooked rice, cooked beef, stir-fried veggies, and top with sliced green onions (green parts only) and sesame seeds.
- Any leftovers can be cooled and stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Brown Rice: Swap the white rice for 1 1/2 cups of brown rice and increase the cooking time in step #1 to 40 minutes or as per package instructions.
To Use Ground Beef: Swap the flank steak for 1 pound of lean ground beef and increase the cooking time in step #3 to 5-6 minutes.
To Use Ginger Root:Â Swap the ground ginger for 1-inch of ginger root, finely minced or grated, and add it in step #2.
To Use Garlic Cloves: Swap the onion powder for 2 cloves of garlic, finely minced or grated, and add it in step #2.
Nutrition
- Serving Size: 1 bowl
- Calories: 518 calories
- Sugar: 9 grams
- Fat: 10 grams
- Carbohydrates: 73 grams
- Fiber: 4 grams
- Protein: 32 grams
Find it online: https://kaynutrition.com/teriyaki-beef-bowls/
