Description
Experience a delightful blend of tender steak and vibrant veggies in a savory teriyaki sauce over fluffy rice, perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 1 lb flank or sirloin steak
- 2 cups cooked jasmine or basmati rice
- 1 cup broccoli florets (fresh or frozen)
- 1 cup carrots (shredded or thinly sliced)
- 1/3 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 3 cloves garlic (minced)
- 1-inch piece ginger (grated)
Instructions
- Marinate Your Steak: Slice the steak into thin strips against the grain. In a bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger. Add the steak strips and marinate for at least 30 minutes.
- Cook Your Rice: Prepare the rice according to package instructions. Rinse jasmine rice under cold water until clear for fluffy results.
- Sauté Your Veggies: Heat a splash of oil in a pan over medium heat. Add broccoli and carrots; sauté until bright in color and crisp (about 5 minutes).
- Cook Your Steak: Remove marinated steak from the bowl (reserve marinade). Increase heat to high and cook steak strips in the same pan until browned (about 3 minutes per side).
- Create Your Sauce: Pour reserved marinade into the pan with cooked steak; let it bubble and thicken slightly.
- Assemble Your Bowls: Layer cooked rice at the bottom of each bowl, then top with sautéed veggies and teriyaki steak. Drizzle extra sauce if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg
Keywords: Customize by substituting steak with chicken or tofu. Add sesame oil for extra richness or pineapple chunks for sweetness. Store leftovers in an airtight container in the fridge for up to three days.