Can I marinate the steak longer?

Yes, but I wouldn't recommend longer than 1.5 hours. I like to keep it at room temperature before adding it to the skillet and I don't recommend leaving meat on the counter for longer than 1.5 hours. Plus, there is a lot of soy sauce in the marinade and it could tenderize the steak too much.

How to slice skirt steak?

With skirt steak or flank steak, it's important to slice it against the grain, the opposite way of how the muscle fibers are going. It's trickier to tell once it's cooked, so look at it when it's in raw form. See the process shot in the step by step instructions above for a visual.

How to Store Beef Bowls:

Allow the meat to cool to room temperature. Store it separately from the rice and fresh veggies in sealed containers. Keep in the fridge for up to 2-3 days. There is a lot of talk lately about food safety behind reheating rice. If you prefer to make new rice each time, that is entirely up to you.

I suggest using a stainless steel pan over the stovetop on medium heat. Place the teriyaki steak with sauce right into the hot pan and cook for a minute or so, then flip and cook for another minute or two. Heat up the rice separately, then build your bowl and enjoy.

What goes well with beef teriyaki?

There are lots of recipes that pair well with beef teriyaki. Rice is a quick and simple dish. Fresh vegetables, like carrots, green onions and bell peppers are always a favorite. Try these honey glazed carrots or Blackstone fried rice are so good. If you love spicy, this Spicy Cucumber Salad is a great option.

Teriyaki Beef Bowls with Rice

Description

These Teriyaki Beef Bowls with Rice 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.

Ingredients

Scale

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

Marinade

1/4 cup soy sauce
2 tablespoons olive oil
1/2 teaspoon black pepper

Teriyaki Sauce

1/4 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
1/4 cup red onion, sliced thin
3 tablespoons of green onion, sliced on a bias into 1/2 inch pieces
1 red bell pepper, sliced into thin strips
1 tablespoon sesame seeds

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Instructions

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.
Place the steak into a large bowl. Pour in olive oil, 1/4 cup soy sauce and black pepper. Toss to combine and allow it to marinate on the countertop for 30 minutes.
Cook 1 cup of rice according to package instructions. Set aside and keep warm for serving.
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.
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.
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 1/4 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.
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!

Equipment

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Notes

The most important part of this recipe is slicing the steak really thin, almost shaved. If you're finding it difficult to slice, make sure your knife is sharp and/or stick the steak in the freezer for about 15-20 minutes before slicing. Also, be sure to cut it the opposite way of the muscle fibers, against the grain, to have the most tender beef.
I recommend using a stainless steel skillet for the best sear in this recipe. They heat really evenly and pan fry the steak perfectly.
If the teriyaki sauce isn't thickening enough, whisk together 1 teaspoon of cornstarch with 1 tablespoon of water into a slurry paste, then pour it into the sauce. Do not add cornstarch powder alone without water, as it does NOT dissolve well.

Prep Time: 40 minutes
Cook Time: 15 minutes
Category: dinner
Method: stovetop
Cuisine: Asian