Teriyaki beef rice bowl
Summary
Introducing the delicious, nutritious, and oh-so-satisfying Teriyaki beef rice bowl. The perfect blend of flavors and textures, it’s not only a feast for your taste buds but also packs a punch for your health. Ditch the takeout and let’s get cooking this wholesome dish right at home!
Ingredients
- Beef (preferably sirloin or flank steak): ½ lb (227g)
- Jasmine rice: 1 cup (200g)
- Fresh ginger, grated: 2 tsp (10g)
- Garlic, minced: 2 cloves
- Soy sauce (low sodium): ¼ cup (60ml)
- Brown sugar: 3 tbsp (45g)
- Cornstarch: 1 tbsp (15g)
- Water: ¼ cup (60ml)
- Green onions (scallions), sliced: 2
- Broccoli florets: ½ cup (125g)
- Sesame seeds (for garnish)
- Sesame oil: 2 tsp (10ml)
- Freshly ground black pepper: to taste
Preparation and Cooking Time
45 minutes
Serves
2
Nutritional Facts Per Serving
- Calories: 450
- Protein: 28g
- Fat: 12g
- Carbohydrates: 60g
- Fiber: 4g
- Sugars: 12g
- Sodium: 500mg
Instructions
- Start by washing the jasmine rice under cold water until the water runs clear. Then, in a saucepan, add rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes or until the rice is cooked and water is absorbed.
- While the rice is cooking, in a small bowl, combine soy sauce, brown sugar, grated ginger, minced garlic, and cornstarch. Stir until the sugar is dissolved.
- Slice the beef into thin strips against the grain.
- In a skillet or wok, heat the sesame oil over medium-high heat.
- Add the beef strips, seasoning them with freshly ground black pepper. Sauté until browned but not fully cooked.
- Pour the previously prepared sauce over the beef.
- Reduce the heat to medium and let it simmer until the sauce thickens.
- Add the broccoli florets, stirring them into the beef and sauce. Cook for another 5-6 minutes, or until the broccoli is tender but retains its vibrant green color.
- Once the rice is done, fluff it with a fork.
- Serve the Teriyaki beef over the fluffy jasmine rice. Garnish with sliced green onions and sesame seeds.
Tips
- Opt for low-sodium soy sauce to control your salt intake.
- For a spicier kick, you can add a teaspoon of chili flakes or sriracha to the sauce.
- Always slice beef against the grain for maximum tenderness.
- Freshly ground black pepper has a much more vibrant flavor than pre-ground pepper. Consider investing in a pepper mill!
How to Serve and Eat
- The Teriyaki beef rice bowl is best served hot, immediately after cooking.
- Pair it with a fresh salad or miso soup for a complete meal.
- Consider using chopsticks for a more authentic dining experience, but a fork will do just fine!
FAQs
1. Can I use other types of rice for this Teriyaki beef rice bowl?
Yes, you can substitute jasmine rice with basmati or even brown rice. However, cooking times might vary.
2. What if I don’t have fresh ginger on hand?
You can use 1/3 teaspoon of dried ginger powder as a substitute for fresh ginger.
3. Can I use chicken instead of beef?
Absolutely. Just make sure to adjust the cooking time as chicken might cook faster than beef.
4. How long can I store leftovers?
Stored in an airtight container, the Teriyaki beef rice bowl can last in the refrigerator for up to 3 days.
5. Can I freeze the Teriyaki beef?
Yes, after cooking, allow the beef to cool down, then transfer to a freezer-safe container. It can be frozen for up to a month.
6. Is Teriyaki beef rice bowl gluten-free?
Soy sauce typically contains gluten. If you need a gluten-free version, ensure you use gluten-free soy sauce.
7. What other vegetables can I add to this recipe?
Snap peas, bell peppers, and baby corn are great additions to the Teriyaki beef rice bowl.
8. Can I make the Teriyaki sauce in advance?
Yes, you can prepare the sauce and store it in the refrigerator for up to a week.
9. How can I make my Teriyaki beef rice bowl spicier?
Add chili flakes, sriracha, or even some diced fresh chilies to turn up the heat.
10. How do I ensure my rice isn’t too sticky?
Rinse the rice thoroughly before cooking to remove excess starch, and don’t stir it too much while it’s cooking.
With this fantastic Teriyaki beef rice bowl recipe under your belt, you’re on your way to enjoying a delightful dish that’s both tasty and health-conscious. Enjoy!
Teriyaki beef rice bowl
Nutritions
Ingredients
- – Beef preferably sirloin or flank steak: ½ lb (227g)
- – Jasmine rice: 1 cup 200g
- – Fresh ginger grated: 2 tsp (10g)
- – Garlic minced: 2 cloves
- – Soy sauce low sodium: ¼ cup (60ml)
- – Brown sugar: 3 tbsp 45g
- – Cornstarch: 1 tbsp 15g
- – Water: ¼ cup 60ml
- – Green onions scallions, sliced: 2
- – Broccoli florets: ½ cup 125g
- – Sesame seeds for garnish
- – Sesame oil: 2 tsp 10ml
- – Freshly ground black pepper: to taste
Instructions
- Start by washing the jasmine rice under cold water until the water runs clear. Then, in a saucepan, add rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes or until the rice is cooked and water is absorbed.
- While the rice is cooking, in a small bowl, combine soy sauce, brown sugar, grated ginger, minced garlic, and cornstarch. Stir until the sugar is dissolved.
- Slice the beef into thin strips against the grain.
- In a skillet or wok, heat the sesame oil over medium-high heat.
- Add the beef strips, seasoning them with freshly ground black pepper. Sauté until browned but not fully cooked.
- Pour the previously prepared sauce over the beef.
- Reduce the heat to medium and let it simmer until the sauce thickens.
- Add the broccoli florets, stirring them into the beef and sauce. Cook for another 5-6 minutes, or until the broccoli is tender but retains its vibrant green color.
- Once the rice is done, fluff it with a fork.
- Serve the Teriyaki beef over the fluffy jasmine rice. Garnish with sliced green onions and sesame seeds.
Notes
2. For a spicier kick, you can add a teaspoon of chili flakes or sriracha to the sauce.
3. Always slice beef against the grain for maximum tenderness.
4. Freshly ground black pepper has a much more vibrant flavor than pre-ground pepper. Consider investing in a pepper mill!
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