Description
Indulge in the ultimate flavor experience with this Savory Teriyaki Steak Rice Bowl. Featuring tender flank steak marinated in rich teriyaki sauce, vibrant bell peppers, and fluffy white rice, this dish is a feast for the senses. Perfect for cozy weeknight dinners or festive gatherings, it promises an explosion of savory and sweet goodness that will leave you craving more.
Ingredients
Scale
- 1 lb flank steak
- 1/2 cup teriyaki sauce (plus extra for drizzling)
- 2 cups cooked jasmine rice
- 1 cup bell peppers, mixed colors (sliced)
- 4 green onions (sliced)
- 1 tbsp vegetable oil
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- 1. Marinate the Steak: Slice flank steak against the grain into thin strips. In a bowl, combine half of the teriyaki sauce with steak slices and let marinate for at least 30 minutes.
- 2. Prepare Vegetables: While the steak marinates, slice bell peppers and chop green onions finely.
- 3. Cook the Steak: Heat a large skillet over medium-high heat. Add oil and cook marinated steak strips for about 3-4 minutes until browned and cooked through. Remove from skillet.
- 4. Stir-Fry Vegetables: In the same skillet, add more oil if needed and stir-fry bell peppers for about 3 minutes until tender yet crisp.
- 5. Combine Everything: Return cooked steak to the skillet with vegetables, pour in remaining teriyaki sauce, and stir well for another minute to meld flavors.
- 6. Serve: Scoop rice into bowls, layer with stir-fried veggies and steak, and garnish with sliced green onions and toasted sesame seeds.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 570
- Sugar: 8g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: - For a healthier option, substitute flank steak with chicken breast or tofu. - Customize your bowl by adding broccoli or snap peas for extra crunch. - Store leftovers in airtight containers; reheat components separately for best results.