JAPANESE TERIYAKI BEEF BOWLS
Despite having a few different components, these Japanese teriyaki beef bowls are reasonably quick and easy to prepare. Really delicious and easily customised too!
Using pre-cut beef stir fry makes for a really quick and easy dinner, but you do sacrifice on taste and texture a little. If you have a bit of time up your sleeve, slice some beef rump steak and use that instead.
I had the last of these leftovers for lunch today and added a cheeky dollop of mayo – definitely not essential, though quite delicious if you feel like indulging!
If you love these teriyaki beef bowls, then you might like this teriyaki chicken on fried rice too.
JAPANESE TERIYAKI BEEF BOWLS
Despite having a few different components, these Japanese teriyaki beef bowls are reasonably quick and easy to prepare. Really delicious and easily customised too!
Ingredients
TERIYAKI SAUCE & BEEF
- 1/3 cup soy sauce (80ml)
- 3 Tbsp brown sugar
- 1 1/2 Tbsp white vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 500 g beef stir fry or sliced rump steak (1lb 2oz)
- 1 Tbsp cornflour dissolved in 1/2 cup cold water (125ml)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
RICE
- 1 1/3 cups sushi rice (350g)
- 2 cups cold water (500ml)
- 1 1/2 Tbsp white vinegar
- 1/2 Tbsp caster sugar
- 1/4 tsp salt
- 400 g can whole corn kernels (14oz)
TO SERVE
- 60 g baby cos lettuce (2.1oz)
- 1 large carrot
- 2 Tbsp sushi ginger
- 1 cup frozen edamame beans (155g)
Instructions
PREPARE TERIYAKI SAUCE & BEEF
In a small saucepan (don’t heat yet), whisk together soy sauce, sugar, vinegar, mustard and garlic powder.
Place beef in a shallow dish and pat dry. Season with salt and pepper and spoon 3 tablespoons of sauce over the top. Stir to combine and leave to marinate while you prepare other ingredients. Whisk cornflour mixture into remaining sauce in saucepan.
COOK RICE
Rinse rice well under cold water. Place in a medium-large non-stick pot and stir in water. Bring to the boil, then reduce heat to medium, cover with a lid and leave to simmer for 15 minutes. Remove from heat and leave to rest for 5 minutes.
PREPARE SERVING INGREDIENTS
Meanwhile, shred lettuce and julienne or grate carrot. Chop ginger into smaller pieces. Microwave edamame beans for 2 minutes, until warm.
COOK SAUCE AND BEEF
Gently simmer teriyaki sauce on medium heat until it has thickened a little.
While sauce is simmering, heat a large wok or frying pan on medium-high. Add sesame seeds and cook for a couple of minutes, until toasted. Remove from pan and set aside. Increase heat to high and add oil. Stir fry beef for 3-4 minutes, until browned all over.
SERVE
Stir vinegar, sugar, salt and drained corn kernels into rice. Divide between individual serving bowls and top with beef, lettuce, carrot, beans and ginger. Drizzle teriyaki sauce over the top and finish with a sprinkle of sesame seeds.
Recipe Notes
WINE MATCH: A Cabernet Sauvignon.
GLUTEN-FREE OPTION: Choose gluten-free soy sauce and cornflour. Easy!
INGREDIENT SWAPS / NOTES: I used beef stir fry as a quick, easy option. However, beef rump steak will be more tender (and flavoursome too). This meal would work well with diced boneless, skinless chicken thighs (just make sure you stir fry them for longer, until they are cooked all the way through).
STORING AND REHEATING: You can store individual portions of rice, beef, edamame beans, teriyaki sauce and sesame seeds together, then reheat in the microwave. I would keep the lettuce, carrot and ginger separate and add just before serving.
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2 Comments
I made this tonight and it was delicious! I added some avocado as we have so many and that tasted great too. THanks for another yummy recipe!
So pleased to hear that, Vanessa! Avocado sounds like a delicious addition 😊