Beef teriyaki rice bowls
Tender shaved steak in a glossy homemade teriyaki sauce with bright broccoli over rice, the easiest takeout-style bowl there is.
- 30 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.12 a serving
- 560 calories
- Good the next day
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 1½ cups jasmine rice
- 2 tbsp mirin
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 3 cups broccoli, florets
- 1 lb shaved steak
- 1 tsp sesame seeds (optional)
- 2 stalks green onions, sliced (optional)
From your pantry
- 2½ cups water, divided
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 1 tbsp vegetable oil
Each serving has about 560 calories, 30 g protein, 68 g carbs and 18 g fat, and costs about $3.12 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No broccoli? Frozen broccoli works.
- No shaved steak? Sirloin steak works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice and bring it with 2¼ cups of the water in a .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Cover, turn the heat to low, and cook 15 minutes.
Low heatTimer: 15 min
the soy sauce, mirin, brown sugar, ginger, garlic, cornstarch and the last ¼ cup of water in a small bowl. This is the teriyaki sauce.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Put the broccoli in a microwave-safe bowl with of water, cover, and microwave 3 minutes, until bright green and .
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
Timer: 3 min
Heat the oil in a large over high until it . Cook the steak 3 to 4 minutes, pulling the slices apart, until with no pink left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
High heatTimer: 3 min 30 sec
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Stir the sauce again, pour it over the steak, and cook 1 minute, until thick and glossy.
Medium heatTimer: 1 min
Dolly’s tip: The cornstarch settles to the bottom of the bowl. Always stir the sauce right before it goes in.Fluff the rice and top each bowl with the beef, broccoli, sesame seeds and green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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