Teriyaki Beef & Wok-Tossed Broccoli Bowl
Tender flank steak in ginger teriyaki glaze with crisp broccoli over jasmine rice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
A light coating of cornstarch on the beef, a technique called velveting, keeps thin flank steak strips tender in a hot wok. The broccoli is stir-fried with a splash of water so it steams briefly and stays bright.
Why this recipe works
The cornstarch coating protects the beef from the wok's high heat and helps the sauce cling. Cooking broccoli and beef separately keeps both at the right texture.
Ingredient notes
Mirin is a sweet Japanese rice wine; dry sherry works in a pinch. Slicing the flank thinly across the grain is what makes it tender.
Common mistakes
- Crowding the wok with beef, which makes it gray and tough.
- Cooking the broccoli with the sauce from the start, which softens it.
What to serve with it
Sliced green onions and sesame seeds.
Meal prep
Teriyaki beef reheats well; slightly undercook the broccoli if meal prepping.
More bowls like this
Cooking tips
Stir the sauce right before adding it; the cornstarch settles. Have everything ready before you start; stir-frying is fast.
Swaps and variations
Use sirloin instead of flank steak. Use tamari for a gluten-free bowl.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot.
Recipe
Teriyaki Beef & Wok-Tossed Broccoli Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: wok or large skillet; medium saucepan with lid; small bowl
Method
-
Cook the rice: bring the rice and 1 1/4 cups water to a boil, cover and cook on low 12 minutes, rest covered 10 minutes.
-
Toss the beef with 1 tablespoon cornstarch.
-
Whisk the soy sauce, honey, mirin, ginger, garlic and 1 teaspoon cornstarch with 2 tablespoons water.
-
Heat 1 tablespoon oil in a wok over high heat. Add the broccoli and stir-fry 1 minute, add 3 tablespoons water, cover and steam 2 minutes, until bright green and tender-crisp. Transfer to a plate.
-
Add the remaining oil to the wok. Stir-fry the beef in two batches, 1 to 2 minutes per batch, until browned and just cooked through.
-
Return all the beef and broccoli to the wok, pour in the sauce and toss 1 minute, until it thickens and coats everything.
-
Divide the rice among 4 bowls and spoon the beef and broccoli on top.
Questions
Why is my beef tough?
Usually it was sliced with the grain or overcooked. Thin slices across the grain need only a minute or two.
Can I use frozen broccoli?
Yes. Stir-fry from frozen and skip the steaming water.
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