Pan-seared steak topped with a homemade teriyaki sauce then served with sushi rice, edamame beans, avocado and carrot. A fresh and healthy meal that is full of flavour.
Teriyaki sauce can turn a simple cut of meat into a sensational meal. When you have a good recipe to make your own sauce at home, the sky is the limit!
In this recipe for Teriyaki Steak Bowls, I've combined teriyaki steak with sushi rice and my favourite asian-style veggies. Topped with sesame seeds and a little kewpie mayo, you will love this easy dinner!
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Ingredient notes:
- Steak: Scotch fillet is my favourite type of steak in a salad bowl like this. Try and grab them when they're on special.
- Teriyaki Sauce: This homemade teriyaki sauce has such a great flavour and would go well with chicken or pork as well. Made from basic pantry staples, feel free to substitute the apple cider vinegar for any other type of vinegar if need be.
- Sushi rice: I love the combination of teriyaki beef and sushi rice. If you don't have any to hand, use your favourite rice whether it's white or brown.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Combine the teriyaki sauce ingredients and whisk together. Season the steak with olive oil, salt and pepper. Cook the steak in a frying pan to your liking. Remove from the pan and allow to rest.
Pour the teriyaki sauce into the frying pan and cook stirring until it thickens up. Remove from the heat and pour into a jug. Divide the rice between 4 bowls, thinly slice the steak and place on top of the rice. Add the carrots, avocado, spring onion and edamame beans.
Pour the teriyaki sauce over the sliced steak and scatter over sesame seeds. Add the kewpie mayo then serve immediately.
Recipe FAQs:
When barbecuing or grilling steak, you want it to be tender and juicy. In order to achieve this, you need a good quality piece of meat with a little fat in it. Both sirloin and scotch fillet are good options. Once you've grilled your steak, always allow it to rest for a few minutes to allow the juices to remain inside the meat.
I love it rare. When thinly sliced, rare steak is so tasty and tender. But this recipe would still work with medium or well-done steak.
Storage:
Store any leftover steak and rice separately to the veg. This way you can reheat them if you like. Or if you prefer, you can eat all of the meal cold in the following 3 days. Store everything in the fridge in an airtight container for up to 3 days.
Top tips:
Looking to get ahead? This meal could easily be prepped in advance. Chop up your veg, cook your rice and make the teriyaki sauce. When you want to serve it, simply fry the steak and reheat the rice.
It would also make for great lunches if you wanted to eat it cold. You could make the whole meal on a Sunday night, allow to cool, then divide up into containers to eat over the next 3 days.
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Teriyaki Steak & Rice Bowls
Grilled steak sliced into strips served with a homemade teriyaki sauce, steamed rice, avocado, carrot and edamame.
Ingredients
- 400g scotch fillet steak
- 1 Tbsp olive oil
- 2 cups cooked sushi rice
- 1 carrot, shredded
- 1 avocado, diced
- 1 spring onion, sliced
- 1 cup edamame beans, cooked
- 1 tsp sesame seeds
- 4 Tbsp Kewpie Japanese mayo
Teriyaki Sauce
- ½ cup low salt soy sauce
- 1 Tbsp apple cider vinegar
- 1 tsp sesame oil
- 1 tsp crushed garlic
- 2 Tbsp brown sugar
- 1 Tbsp cornflour
- ¼ cup water
Instructions
- Combine the teriyaki sauce ingredients and whisk together.
- Season the steak with olive oil, salt and pepper. Cook the steak in a frying pan to your liking. Remove from the pan and allow to rest.
- Pour the teriyaki sauce into the frying pan and cook stirring until it thickens up. Remove from the heat and pour into a jug.
- Divide the rice between 4 bowls, thinly slice the steak and place on top of the rice. Add the carrots, avocado, spring onion and edamame beans.
- Pour the teriyaki sauce over the sliced steak and scatter over sesame seeds.
- Add the kewpie mayo then serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 701Total Fat: 45gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 84mgSodium: 1453mgCarbohydrates: 41gFiber: 6gSugar: 10gProtein: 36g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kate says
Hi
How long does the sauce last in the fridge
VJ cooks says
3 - 4 days 🙂
Lucinda SMITH says
I usually use normal kikoman or yamasa soy sauce - not reduced salt. If making with usual soy would be OK to use same amount or reduce amount?
VJ cooks says
Yes I would reduce the amount of soy sauce, the saltiness can be overpowering otherwise.
meg says
How do you cook the sushi rice?
VJ cooks says
I just follow the instructions on the packet.