Beef Teriyaki Bowl

Teriyaki bowls are delicious and easy to make.  My beef teriyaki starts off with my homemade teriyaki sauce that is full of flavor and takes only minutes to make.  You can make either chicken or beef bowls and use any vegetables you like.  My recipe has shredded carrots, edamame and green onions served over some sticky rice.  Of course sake goes great with this Asian inspired meal, but I love a glass of Syrah or Pinot Noir with this dish.  Cheers!


Teriyaki Sauce

3/4 cup water

1/2 cup soy sauce

5 tsp. brown sugar

1 Tbs. honey

1/2  tsp. ground ginger

1/2 tsp. garlic powder

2 Tbs. cornstarch

1/4 cup cold water

In a sauce pan combine 3/4 cup of water, soy sauce, brown sugar, honey, ground ginger and garlic powder.  Cook over medium heat for a minute.  

In a cup, combine cornstarch and cold water.  Stir until cornstarch is dissolved.

Add cornstarch mixture to the pan with sauce.  Stir and let simmer 5 minutes over medium heat until sauce has thickened.


Beef Bowl

1- 1 1/2 lbs. flank steak cut into strips or 1/2 inch sized cubes

2 Tbs. extra virgin olive oil

2 cups frozen shelled edamame 

2 carrots grated or 1 cup

4 green onions sliced

2 cups long grain rice

1/4 tsp. each salt and pepper

sesame seeds for garnish


Cook 2 cups of rice according to packaged directions.


Bring 2 cups of water to boil in a pot.


Heat extra virgin olive oil on high heat in a large skillet.  Salt and pepper steak pieces.  

Once the pan is hot, add beef and cook for 5-7 minutes stirring occasionally.


Add frozen shelled edamame to the pot of boiling water and cook 2-3 minutes then drain.


Add teriyaki sauce to the pan with the beef and cook an additional 2 minutes.

Spoon cooked rice into a bowl.  Add 1/2 cup of cooked shelled edamame.  Add teriyaki beef  to the top of the rice edamame. Add shredded carrots and green onions and sesame seeds.




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