The Best Teriyaki Beef Rice Bowls

These Teriyaki Beef Rice Bowls are loaded with flavors and so colorful. Beef Bowls are healthy with high protein, and they have tons of veggies. Teriyaki rice bowls are the perfect meal for lunch, dinner or meal prep on Sunday for the week ahead. Plus, ready in under an hour!

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Full recipe with tips, tricks, step by step photos and printable recipe card: https://simplymadeeats.com/14088/teri...

Ingredients:
1.5 pound skirt steak or flank steak
1 cup uncooked dry rice, basmati or jasmine, rinsed and strained

Marinade:
¼ cup soy sauce
2 tablespoons olive oil
½ teaspoon black pepper

Teriyaki sauce:
¼ cup soy sauce
1 garlic clove, peeled and minced
1 teaspoon of fresh ginger, peeled and grated fine
3 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon rice vinegar

Toppings:
2 small or 1 large carrot, peeled and sliced into thin carrot sticks
¼ cup red onion, sliced thin
3 tablespoons of green onion, sliced on a bias into ½ inch pieces
1 red bell pepper, sliced into thin strips
1 tablespoon sesame seeds

INSTRUCTIONS
1. Cut the steak into 3 equal pieces running the same way as the muscle fibers to make it easier to work with. Then, turn the cutting board 90 degrees and thinly shave slices of beef against the grain or muscle fibers (see picture above). Thin pieces are extremely important for a more tender texture.
2. Place the steak into a large bowl. Pour in olive oil, ¼ cup soy sauce and black pepper. Toss to combine and allow it to marinate on the countertop for 30 minutes.
3. Cook 1 cup of rice according to package instructions. Set aside and keep warm for serving.
4. Heat a large stainless steel skillet a touch over medium heat on the stovetop. Allow the skillet to heat for 3-4 minutes and get really hot. Use tongs or tweezers to pull each piece of skirt steak out of the marinade and place the steak out evenly along the pan. Cook for 2-3 minutes. If your pan is small, work in two batches to allow the steak to sear evenly. *Note: Do not pour marinade into the skillet. Discard the excess marinade.
5. Flip the steak pieces to the other side and cook for an additional 2 minutes, or until no longer pink. Remove the steak and the juices to a plate.
6. Return the skillet to the stovetop and reduce the heat to low and allow it to cool down for a few minutes. Pour in the remaining ¼ cup soy sauce, garlic, ginger, hoisin sauce, rice vinegar and honey. Stir well and increase stovetop heat to medium.
Allow the sauce to boil, but not burn for a few minutes. Stir and repeat until the sauce is nice and thick (this should take a maximum of 5 minutes total). Reduce the heat to low.
7. Add the skirt steak into the teriyaki sauce and toss to combine.
Assemble the bowls with rice as the base. Add the teriyaki beef to a large section and top with sesame seeds and green onion. Then, add carrots, red onion and bell peppers to another section of the bowl. Serve and enjoy these yummy teriyaki beef and rice bowls!

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XOXO~Tara with Simply Made Eats