Beef Teriyaki Rice Bowls

40 min · Easy · Serves 4

520 kcal per serving · 34g protein

Sticky-sweet teriyaki beef strips over fluffy rice with broccoli, sesame and spring onion. Four bowls, big flavour.

Ingredients

• 600 g Beef sirloin strips
• 300 g Jasmine rice
• 480 g Broccoli florets
• 8 tbsp Soy sauce
• 4 tbsp Mirin
• 4 tbsp Brown sugar
• 4 cloves Garlic
• 4 tsp Fresh ginger
• 2 tsp Cornflour
• 2 tsp Sesame oil
• 4 tsp Toasted sesame seeds
• Spring onion × 4
• 4 tsp Neutral oil
• 8 g Salt

Method

1. Cook the Rice

   

   Rinse rice until water runs clear. Cook in a covered pot with 1.5× water and a pinch of salt: boil, then low for 12 minutes, then rest 5 minutes off-heat.

2. Mix the Sauce

   

   Whisk soy sauce, mirin, brown sugar, grated garlic, grated ginger and cornflour with 4 tablespoons of water in a small bowl.

3. Steam the Broccoli

   

   Steam broccoli in a steamer basket set over a pan of simmering water for 4 minutes until bright green and tender-crisp.

4. Sear the Beef

   

   Heat neutral oil in a wok or large pan over high heat until smoking. Add the beef in a single layer and sear undisturbed 1 minute, then toss for another minute until just browned.

5. Pour the sauce

   

   Pour the sauce over the beef.

6. Bubble

   

   Bubble for 1-2 minutes until glossy and thickened, coating every strip.

7. Finish with sesame oil

   

   Finish with sesame oil off the heat.

8. Divide rice between 4 bowls

   

   Divide rice between 4 bowls. Top with broccoli and teriyaki beef.

9. Scatter sesame seeds

   

   Scatter sesame seeds and sliced spring onion across the top.