Save The sizzle of beef hitting a smoking hot wok is one of those sounds that makes everyone in the house wander into the kitchen. I didn't grow up making teriyaki bowls, but after a particularly uninspired Tuesday, I threw together what I had on hand with a bottle of mirin I'd been too nervous to open. The smell of caramelizing soy and ginger filled the apartment, and suddenly that ordinary evening felt like something worth sitting down for. My partner walked in, took one look at the glossy beef and bright vegetables, and asked if we were celebrating something. We weren't, but it felt like we should have been.
I started making this bowl on repeat during a stretch when my friend was going through a rough patch and needed easy dinners dropped off. She told me later that the teriyaki beef was the first thing that made her kitchen feel like home again. I never thought a simple stir fry could mean that much, but food has a way of showing up when words don't. Now every time I slice the beef thin and hear that first sear, I think about her text that said, "I ate the whole thing standing at the counter." That's the highest compliment I've ever gotten.
Ingredients
- Flank steak or sirloin (500 g, thinly sliced): The key is slicing against the grain so each bite stays tender, and freezing the beef for 15 minutes before slicing makes it much easier to get those restaurant thin pieces.
- Cornstarch (1 tbsp for beef, plus slurry): Tossing the beef in cornstarch creates a light coating that helps the sauce cling beautifully and adds a subtle velvety texture you'll notice right away.
- Vegetable oil (1 tbsp): Any neutral oil works here, but don't skip heating it until it shimmers or the beef will steam instead of sear.
- Soy sauce (80 ml): This is the backbone of the teriyaki sauce, bringing deep umami saltiness that balances the sweetness perfectly.
- Mirin (60 ml): A Japanese sweet rice wine that adds a gentle complexity you can't get from sugar alone, and once you start cooking with it, you'll find excuses to use it everywhere.
- Honey or brown sugar (2 tbsp): Either works beautifully, though honey gives a slightly floral note while brown sugar leans a bit richer and more caramel.
- Rice vinegar (2 tbsp): The acidity cuts through the richness and keeps the sauce from feeling too heavy or cloying.
- Garlic (2 cloves, minced): Fresh garlic is non negotiable here, the sharpness mellows into something sweet and aromatic as it simmers.
- Fresh ginger (1 tsp, grated): Grating it on a microplane releases more juice and flavor than chopping, and the zing it adds is what makes this sauce come alive.
- Carrot (1 medium, julienned): Thin matchsticks cook quickly and add a slight sweetness and crunch that contrasts with the tender beef.
- Red bell pepper (1, thinly sliced): The sweetness and color make the bowl feel vibrant, and it holds up well to high heat without turning mushy.
- Broccoli florets (150 g): Cut them small so they cook in the same time as the other vegetables, and don't worry if the edges char a little, that's where the flavor hides.
- Spring onions (2, sliced, plus extra for garnish): They add a mild sharpness and a pop of green that makes the whole bowl look alive.
- Sesame seeds (1 tbsp): Toasting them for a minute in a dry pan before sprinkling makes them nutty and fragrant, though straight from the jar works too.
- Cooked white or brown rice (2 cups): The foundation of the bowl, and day old rice actually works better because it's drier and soaks up the sauce without getting soggy.
Instructions
- Make the teriyaki sauce:
- In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger, then bring to a simmer over medium heat. Whisk in the cornstarch slurry and let it bubble for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon, then remove from heat.
- Coat the beef:
- Toss the thinly sliced beef with 1 tablespoon of cornstarch in a bowl until every piece is lightly dusted. This step takes 30 seconds and makes all the difference in how the sauce clings later.
- Sear the beef:
- Heat vegetable oil in a large skillet or wok over high heat until it shimmers, then add the beef in a single layer and let it sear without moving for about a minute before stir frying for another 1 to 2 minutes. Remove the beef to a plate as soon as it's just cooked through, it will finish cooking when you toss it back in later.
- Stir fry the vegetables:
- In the same hot skillet, add the carrots, bell pepper, and broccoli, stirring constantly for 3 to 4 minutes until they're tender but still have a bit of snap. The residual beef flavor in the pan will season the vegetables as they cook.
- Bring it all together:
- Return the beef to the skillet, pour the teriyaki sauce over everything, and toss until every piece is glossy and coated. Let it heat through for about a minute so the flavors meld together.
- Serve:
- Divide the hot rice among four bowls, spoon the teriyaki beef and vegetables on top, then garnish with sliced spring onions and a sprinkle of sesame seeds. Serve immediately while everything is still steaming.
Save One night I made this for a small dinner party, and a friend who claimed she didn't like beef asked for the recipe before dessert even arrived. She admitted later that she'd been avoiding red meat because she always found it chewy, but the way the beef practically melted with the teriyaki glaze changed her mind. Watching someone rediscover a food they'd written off is one of the best feelings in the kitchen. It reminded me that how you cook something matters just as much as what you cook.
How to Slice Beef for Stir Fry
Slicing beef thinly against the grain is the single most important step for tender stir fry, and it's easier than it sounds once you know what to look for. The grain refers to the direction of the muscle fibers, which look like long lines running through the meat. If you slice with the grain, you'll be chewing through those long fibers, but cutting across them shortens the fibers so each bite is naturally more tender. Pop the beef in the freezer for 15 minutes before slicing, it firms up just enough to make clean, thin cuts without the meat squishing under your knife.
Making It Your Own
This recipe is a template that welcomes improvisation, and I've probably made it a dozen different ways depending on what's in the fridge. Swap the beef for chicken thighs, shrimp, or even crispy tofu if you want to switch up the protein. For vegetables, snap peas, mushrooms, bok choy, or edamame all work beautifully, just keep the cooking times in mind so everything finishes at the same level of doneness. If you like heat, a drizzle of chili oil or a pinch of red pepper flakes in the sauce adds a gentle kick without overwhelming the sweet and savory balance.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, and I actually think the flavors deepen as they sit. Store the beef and vegetables separate from the rice if you can, it keeps the rice from getting too soft and makes reheating easier. When you're ready to eat, warm the beef and vegetables in a skillet over medium heat with a splash of water to loosen the sauce, and microwave the rice separately so everything heats evenly.
- If the sauce thickens too much in the fridge, a tablespoon of water or broth stirred in while reheating brings it back to life.
- This also makes great meal prep, just portion everything into containers and you have lunch sorted for half the week.
- Avoid reheating more than once, the vegetables can get mushy and the beef can dry out if you keep cycling through the microwave.
Save There's something grounding about a bowl of teriyaki beef after a long day, the way the glossy sauce catches the light and the sesame seeds add that final little crunch. It's not fancy, but it doesn't need to be, it just needs to be warm, satisfying, and made with a little bit of care.
Kitchen Questions
- → What cut of beef works best for this dish?
Flank steak or sirloin are ideal choices. Both cuts are tender and take on flavors beautifully. Slice the beef thinly against the grain for the most tender results.
- → Can I make the teriyaki sauce ahead of time?
Absolutely. The sauce can be prepared up to a week in advance and stored in an airtight container in the refrigerator. Reheat gently before using.
- → How do I prevent the beef from becoming tough?
Coat the sliced beef in cornstarch before cooking and stir-fry quickly over high heat. Avoid overcrowding the pan and don't overcook—2-3 minutes is all you need.
- → Can I substitute the protein?
Yes. Chicken breast, pork tenderloin, or firm tofu work wonderfully as alternatives. Adjust cooking times accordingly—chicken may need an extra minute or two.
- → Is this dish gluten-free?
The traditional version contains gluten from soy sauce. Substitute with tamari or a certified gluten-free soy sauce to make this completely gluten-free.
- → What other vegetables can I add?
Snap peas, edamame, mushrooms, baby corn, or bok choy are excellent additions. Feel free to use whatever crisp vegetables you have on hand.