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Teriyaki Beef or Chicken Rice Bowl

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“My humteenth recipe for a rice bowl. I can't help myself. Note: An alternative method would be to marinate the rib eye steak or chicken breasts whole and then grill it. Slice it thinly before serving it on the rice with more of the cooked and thickened teriyaki sauce. The version below is similar to the teriyaki bowls which are familiar to most Americans.”
READY IN:
4hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small pot, blend together soy sauce, sugar. Bring to a simmer while stirring to dissolve the sugar; cool. Add minced garlic, ginger and mirin. Marinate the meat slices in this teriyaki sauce mixture for four hours reserving marinade for Step 2.
  2. In a large skillet or wok, heat 1/2 tablespoon of vegetable oil. Stir-fry the onion, carrots, broccoli and cabbage until tender crisp. Remove from pan. Add the remaining half tablespoon of vegetable oil to pan. Stir-fry the marinaded beef or chicken. Remove meat.
  3. Blend the cornstarch with water and pour this into the reserved marinade, stirring to avoid lumps. Pour this into the pan, heat and stir until thickened. Return the cooked beef and vegetables to the pan and stir gently to coat with the sauce.
  4. Place hot, steamed white rice in individual serving bowls. Place cooked vegetables and meat on the rice. Pour on a small amount of thickened teriyaki sauce. Sprinkle with toasted sesame seeds and sliced green onions.

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