🍽️Teriyaki Steak Bowls

Ingredients

Base Ingredients

• 2 cups jasmine or short-grain rice
• 2 cups mixed roasted vegetables (see suggestions below)
• 1 tbsp sesame oil (for vegetables)
• Salt and pepper to taste
• 1 avocado, sliced (optional)
• Sesame seeds for garnish
• Sliced scallions for garnish

Protein Options

• For meat eater: 1 lb flank steak or sirloin
• For vegetarian: 14 oz extra-firm tofu, pressed and sliced

Teriyaki Sauce

• 1/2 cup soy sauce
• 1/4 cup mirin (or substitute with 3 tbsp rice vinegar + 1 tbsp sugar)
• 1/4 cup sake (or water)
• 3 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cornstarch mixed with 2 tbsp water

Quick Pickled Cucumbers (Optional but Recommended)

• 1 cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/4 tsp salt

Suggested Roasted Vegetables

• Bell peppers, sliced
• Broccoli florets
• Snap peas
• Carrots, sliced
• Mushrooms, quartered
• Bok choy

Instructions

Teriyaki Sauce

1. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger.
2. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Add cornstarch slurry and cook for 2-3 minutes until sauce thickens.
4. Remove from heat. Reserve half for finishing, use half for cooking protein.

Quick Pickled Cucumbers

1. Slice cucumber thinly.
2. In a bowl, mix rice vinegar, sugar, and salt until dissolved.
3. Add cucumbers and let sit for at least 15 minutes while preparing other ingredients.

Rice

1. Rinse rice under cold water until water runs clear.
2. Cook according to package instructions.
3. Keep warm until serving.

Roasted Vegetables

1. Preheat oven to 425°F (220°C).
2. Toss vegetables with sesame oil, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 15-20 minutes until tender and slightly charred, tossing halfway through.

Protein Preparation

For Steak Option:

1. Pat steak dry and season with salt and pepper.
2. Heat a cast iron skillet or grill pan over high heat.
3. Sear steak for 3-4 minutes per side for medium-rare (adjust time for preferred doneness).
4. Brush with teriyaki sauce during the last minute of cooking.
5. Remove from heat and let rest for 5 minutes.
6. Slice thinly against the grain.

For Tofu Option:

1. Press tofu for 15-30 minutes to remove excess moisture.
2. Slice into 1/2-inch thick rectangles.
3. Heat a skillet over medium-high heat with 1 tbsp oil.
4. Cook tofu for 3-4 minutes per side until golden and crispy.
5. Brush with teriyaki sauce during the last minute of cooking.

Assembly

1. Divide rice between bowls.
2. Arrange roasted vegetables on one side of the bowl.
3. Add sliced steak or tofu.
4. Add pickled cucumbers and avocado slices if using.
5. Drizzle with reserved teriyaki sauce.
6. Garnish with sesame seeds and sliced scallions.

Tips

• For a shortcut, use store-bought teriyaki sauce, but the homemade version is much better.
• Prep the vegetables and sauce ahead of time for quick assembly on busy nights.
• Add other toppings like edamame, kimchi, or soft-boiled eggs for extra protein and flavor.
• For meal prep, pack components separately and assemble when ready to eat.
• The pickled cucumbers add a bright, refreshing contrast to the rich teriyaki - highly recommend!
• Leftover teriyaki sauce can be stored in the fridge for up to 2 weeks.