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Teriyaki Beef and Vegetable Rice Bowl

Ultimate Teriyaki Beef and Vegetable Rice Bowls

Jen Haugen
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon  wok oil (peanut or canola)
  • 1 head Napa Cabbage, shredded
  • 1 green bell pepper, sliced/diced
  • 1 onion, sliced
  • 1 head broccoli, cut into bite-size florets
  • 1 tablespoon wok oil
  • 1 pound sirloin steak, cut into very thin strips
  • 1 cup teriyaki sauce (not all are created equal, try Soy Vay Island Teriyaki with hints of pineapple, ginger and garlic all mixed in)
  • 4-6 cups cooked Jasmine rice
  • 3 green onions, thinly sliced on the diagonal

Instructions
 

  • Over medium high heat, warm oil and toss in vegetables. Sauté for 5 minutes or until starting to caramelize while remaining crisp. Remove from pan.
  • Over medium high heat, warm oil and sauté 1/2 the beef by laying out slices of sirloin in pan to avoid overcrowding. Flip slices with tongs to cook evenly on both sides, cooking approximately 1-2 minutes per side. Remove cooked beef from pan and repeat with remaining beef.
  • Add teriyaki sauce to pan and add all beef to evenly coat. Pour over hot rice and top with cooked vegetables. Garnish with sliced green onions.

Tips for stir-frying

  • Best cuts for stir-frying: Top Sirloin, Sirloin Tip Steak, Flat Iron Steak
  • Cut beef into thin, uniform strips or pieces. For easier slicing, try freezing beef for 30 minutes.
  • Can marinate beef prior to cooking with teriyaki sauce.
  • Heat oil over medium-high heat in wok or large non-stick skillet prior to adding beef to pan.
  • Cook beef in batches until outside surface of beef is no longer pink.