Ingredients

(Serves 6)

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Beef

2½ lb beef, thinly sliced (flank steak, sirloin, or shaved beef)

2 Tbsp neutral oil (canola or vegetable)

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Teriyaki Sauce

¾ cup low-sodium soy sauce

½ cup brown sugar (or honey)

¼ cup water

2 Tbsp rice vinegar

2 Tbsp sesame oil

2 cloves garlic, minced

1 Tbsp fresh ginger, minced (or 1 tsp ground)

2 Tbsp cornstarch

2 Tbsp cold water (slurry)

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Stir-Fried Veggies

4–5 cups mixed vegetables, sliced (suggested mix: broccoli florets, bell peppers, carrots, snap peas or onions)

1–2 Tbsp oil

Pinch of salt (optional)

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Rice

3 cups dry white rice (yields ~9 cups cooked)

Water per package directions

 

Optional Garnishes

Sesame seeds

Green onions

 

INSTRUCTIONS:

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1. Cook Rice

Rinse rice.

Cook according to package directions.

Hold hot (covered).

 

2. Make Teriyaki Sauce

In a saucepan, combine soy sauce, brown sugar, water, rice vinegar, sesame oil, garlic, and ginger.

Bring to a simmer over medium heat.

Stir in cornstarch slurry.

Simmer 1–2 minutes until thickened.

Remove from heat and set aside.

 

3. Cook Beef

Heat oil in a large skillet or tilt skillet over medium-high heat.

Add beef in batches (don’t overcrowd).

Sear 2–3 minutes, stirring until just cooked.

Add teriyaki sauce and toss to coat.

Simmer 2–3 minutes until glossy and heated through.

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4. Stir-Fry Vegetables

Heat oil in a separate pan or same pan after beef.

Add vegetables.

Stir-fry 3–5 minutes until tender-crisp.

Season lightly if needed.

 

5. Assemble Bowls

Per bowl:

1½ cups cooked rice

4–5 oz teriyaki beef

¾ cup vegetables

Garnish if desired