Description
This Teriyaki Beef Poke Bowl is loaded with tender beef, crisp vegetables, fluffy rice, and a savory homemade teriyaki glaze.
Ingredients
- 1 1/3 pounds sirloin steak
- 1 tablespoon olive oil
- 1/2 cup teriyaki sauce
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
- 4 cups cooked jasmine rice
- 1 cucumber, thinly sliced
- 2 carrots, peeled into ribbons
- 2 cups shredded iceberg lettuce
- 4 radishes, thinly sliced
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook the jasmine rice according to package directions and keep warm.
- In a small bowl, stir together the teriyaki sauce, garlic, ginger, and black pepper.
- Pat the steak dry with paper towels and season lightly with black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the steak for 4 to 5 minutes per side for medium doneness, or until the thickest part reaches 145 degrees F.
- Transfer the steak to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- Return the sliced steak and any juices to the skillet over medium heat. Pour in the teriyaki sauce mixture and cook for 1 to 2 minutes until the sauce lightly thickens and coats the beef.
- Divide the cooked rice among serving bowls.
- Arrange the cucumber, carrot ribbons, lettuce, and radishes around the rice.
- Top each bowl with teriyaki beef, sliced green onions, and sesame seeds.
- Serve immediately while warm.
- Refrigerate leftover beef within 2 hours and reheat thoroughly before serving again.
Notes
- For the best texture, slice the steak very thinly against the grain after resting so the beef stays tender and juicy.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired