Teriyaki Beef Bowls with Broccoli

Name: Teriyaki Beef Bowls with Broccoli
Cook time: 15 min
Yield: 4 servings
Ingredients: 60 ml soy sauce; 30 ml mirin; 18 g brown sugar; 15 ml rice vinegar; 60 ml water for sauce; 8 g cornstarch mixed into a slurry; 12 g garlic finely minced; 10 g fresh ginger finely grated; 180 g jasmine rice rinsed; 360 ml water for cooking rice; 20 ml neutral oil divided; 450 g beef sirloin thinly sliced against the grain; 3 g fine salt for seasoning; 1 g black pepper freshly ground; 10 ml neutral oil divided; 300 g broccoli florets cut into bite-size florets; 8 g toasted sesame seeds for garnish; 20 g scallions thinly sliced for garnish

Thinly sliced beef is quickly stir-fried, then coated in a soy-ginger teriyaki sauce with broccoli. The bowl is finished over jasmine rice for a complete main course with a glossy sauce and distinct vegetable texture.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

60 ml soy sauce
30 ml mirin
18 g brown sugar
15 ml rice vinegar
60 ml water for sauce
8 g cornstarch mixed into a slurry
12 g garlic finely minced
10 g fresh ginger finely grated
180 g jasmine rice rinsed
360 ml water for cooking rice
20 ml neutral oil divided
450 g beef sirloin thinly sliced against the grain
3 g fine salt for seasoning
1 g black pepper freshly ground
10 ml neutral oil divided
300 g broccoli florets cut into bite-size florets
8 g toasted sesame seeds for garnish
20 g scallions thinly sliced for garnish

Instructions

Combine the soy sauce, mirin, brown sugar, rice vinegar, 60 ml water, cornstarch, garlic, and ginger in a bowl and whisk until smooth. Set the teriyaki sauce aside. The sauce looks fully dissolved with no visible cornstarch lumps.
Put the rice and 360 ml water in a medium saucepan, cover, and bring to a boil. Reduce to low and cook until the water is absorbed, then rest covered off heat. The rice is tender and the grains are separate; the surface shows small steam holes and no standing water remains.
Heat 20 ml oil in a large skillet or wok over medium-high heat. Season the beef with the salt and black pepper, then sear in a single layer until browned on the edges, about 2 to 3 minutes total. Remove the beef to a plate. The beef is browned outside but still slightly pink in the center; the pan has visible browned fond.
Add the remaining 10 ml oil to the same pan and stir-fry the broccoli for 2 minutes. If the pan looks dry, add 30 ml water and cook briefly until the broccoli is bright green and crisp-tender. The broccoli turns vivid green and yields slightly when pierced with a knife but still has bite.
Return the beef and any juices to the pan, pour in the teriyaki sauce, and toss for 1 to 2 minutes until the sauce bubbles, thickens, and coats the beef and broccoli. The sauce is glossy and clings to the beef and broccoli without pooling at the bottom of the pan.
Serve the beef and broccoli over the rice. Top with the sesame seeds and scallions if using. The bowls are hot, the rice is covered, and the garnish is evenly scattered.