Teriyaki Beef Rice Bowls
If you love bold Asian flavours, crunchy veg and saucy, savoury protein piled over fluffy rice, these Teriyaki Beef Rice Bowls are about to become your new weeknight obsession. Think crispy teriyaki beef, glossy sauce, and colourful toppings layered over white rice for a bowl that looks impressive but comes together surprisingly fast. It’s the kind of delicious meal that feels like takeaway — but better.
Ingredients
For The Crispy Beef
- 200 g sirloin steak or minute steak fat trimmed off, cut into thin strips
- 1 tablespoon sesame oil
- ½ teaspoon caster sugar
- 2 tablespoons soy sauce
- 1 small egg or just an egg white
- 120-150 g cornflour corn starch
- a pinch of salt and black pepper to taste
- 120 ml vegetable oil for frying
Sauce
- ¼-½ teaspoon chilli flakes red pepper flakes
- 1 heaped tablespoon ginger peeled and very finely chopped
- 3 garlic cloves peeled and very finely chopped
- 4 tablespoon teriyaki sauce
Rice and Toppings
- 210 g rice
- 90 g edamame beans
- 1 large carrot coarsely grated
- 1 bell pepper diced
- 90 g cucumber cut into thin semi-circles
- 1 spring onion green onion, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Cut the meat into thin, long strips, slicing against the muscle fibres. Place them in the bowl and add sesame oil, caster sugar and soy sauce. Mix and set aside to marinate for 15-20 minutes.
- In the meantime, prepare all the fresh vegetables for topping your rice bowl.
- Crack a small egg (or just an egg white) into your beef and mix to coat. In a large mixing bowl, mix the cornflour and season with some salt and pepper.
- Then handful by handful, allwing excess egg to drip off, add the beef and mix with your hands until all the beef strips are fully coated and no longer stuck together. If you see any uncoated or clumped together beef strips, add a little more Shake off any excess cornflour and place the coated beef strips on a clean plate.
- At this point, cook rice following the packet instructions.
- Heat oil in a small pan or a wok. Once hot, add ⅓ of your beef and fry for 1-2 minutes, until crispy. Transfer cooked beef on a paper towel-lined plate. Repeat with the rest of the beef. You can use a large pan or wok, but you will need to add a lot more oil for the beef to submerge in oil. It is important, however, not to overcrowd the pan if you want your beef crispy.
- In a separate large frying pan, add a small splash of oil and saute garlic, chilli flakes and ginger for 1 minute over low-medium heat.
- Reduce the heat to low, add the teriyaki sauce (if it's very thick, add a splash of water), mix and allow to warm up for 30-60 seconds.
- Add the crispy beef to the pan and stir just enough to coat and for the beef to warm through again.
- Divide the rice between bowls. Arrange the teriyaki beef, edamame beans, cucumbers, grated carrots and bell peppers. Sprinkle the top with spring onions and sesame seeds! Enjoy!
Nutrition
Calories: 674kcalCarbohydrates: 94gProtein: 27gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 68mgSodium: 1650mgPotassium: 698mgFiber: 4gSugar: 7gVitamin A: 1393IUVitamin C: 54mgCalcium: 99mgIron: 4mg
Tried this recipe?Let us know how it was!