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Beef Teriyaki on Rice Bowls

Beef Teriyaki on Rice Bowls is one of the easiest meals to prepare. Teriyaki means broiling or grilling in a soy sauce. Some stores carry bottled teriyaki sauces which have a sweet-savory flavor. I have shared a teriyaki sauce recipe below for these beef strips. Though the recipe is not grilled or broiled, I stir fried the beef in a grill pan (with ridges inside the pan) and the results were nearly the same as though the beef was grilled outdoors. The rice at the base of the bowl was cooked in my trusted rice cooker. If you do not own one, I shared how to cook rice stove top in the recipe procedure. This Beef Teriyaki on Rice Bowls is an AsianInAmericaMag recipe. Serves 2 to 4.
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino, Japanese
Keyword: Asian Teriyaki Beef Rice
Servings: 4 people
Calories: 134kcal
Author: Asian in America recipe

Ingredients

  • 4 cups boiled rice white or brown,or enough to fill 4 bowls of 6 oz. each
  • 1/2 pound beef tenderloin, sirloin or skirt steak sliced in 2-inch long strips
  • 2 Tablespoons cornstarch to coat beef
  • 1/2 cup roasted sesame seeds optional (from Asian markets)
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic peeled, minced
  • 1 knob, a Tablespoon fresh ginger peeled, sliced in thin strips
  • 1 medium-sized white onion sliced
  • 1/3 cup soy sauce for teriyaki sauce
  • 2 Tablespoons organic honey for sauce
  • 1/2 cup ginger ale for sauce
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon sesame oil optional
  • 2 stalks scallions or green onions chopped, for garnish (optional)

Instructions

  • Cook rice in a rice cooker  and put aside. Or if preferred, cook rice stove top. Recipe follows.
  • How to cook rice stove top: wash 2 cups uncooked white rice grains twice. Drain water. In a medium stock pot, combine 2 cups rice grains with 3 1/2 cups water. Bring to a boil over high heat, covered. Then lower heat to a low simmer. Cover and continue cooking for 20 minutes more till water evaporates and rice grains are soft and fluffy. Turn off heat and set aside. This yields 4 cups of cooked rice. (Note: cooking time for brown rice is longer than for white rice.)
  • How to cook the beef: Coat beef slices with cornstarch. Set aside.In a large wok or skillet, over medium high heat, add oil. When oil is hot enough in one minute, stir fry garlic, ginger, onions for 1 to 2 minutes.Add beef slices to skillet. Mix ingredients together. Beef strips will cook in about 8 to 10 minutes and will turn from pink to brown, with a shiny glaze. Remove beef from skillet and set aside in a covered platter.Mix in a medium bowl the teriyaki sauce ingredients: soy sauce, honey, ginger ale, sugar, salt and black pepper.
  • Pour this sauce mixture into the same skillet used for beef. Over medium high heat bring the sauce to a boil. Lower heat to a simmer and continue cooking sauce till it reduces to a thick liquid in about 5 minutes.Return the cooked beef strips to the sauce in the skillet. Add the sesame oil and blend well.  Pour the roasted sesame seeds and mix well so they spread evenly.To assemble in bowls: in each bowl place about one cup of cooked rice. Over the mound of rice, pour 1/2 cup of cooked beef with sauce, enough to make rice have a golden brown hue. Garnish with a tablespoon of scallions. Repeat for the other bowls the same amount of beef and rice. Serve warm.Cook's comments: serving this dish in individual bowls is convenient. There is less clean up and there will be portion control for all. If there are leftovers, cover bowl and refrigerate. Microwave bowl with beef and rice for one minute when ready to eat again.
  • Recipe notes: some bottled sesame seeds are sold roasted. If not, place this amount of sesame seeds in a small non-stick skillet. Over medium high heat, roast sesame seeds for 2 to 4 minutes till a fragrant aroma is emitted. Turn off heat and remove sesame seeds. Set aside till ready to mix in the beef and sauce.
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Nutrition

Serving: 1g | Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 1378mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin C: 2.5mg | Calcium: 13mg | Iron: 0.6mg