Teriyaki is one of my favourite flavours and I never get tired of it. I love it on anything from salmon to chicken, but lately my favourite quick lunch or dinner is a bowl of beef and rice. This Sticky Teriyaki Beef Bowl is just perfect for either lunch or dinner and so good to eat while sitting on the couch, but presentable enough to serve at the table regardless of who’s invited. The glossy sauce clinging to the beef with the little flecks of green dotting across everything is just gorgeous and appetising to look at. Believe me – it tastes just as good as it looks!
I’m lucky enough to live near several grocery stores and two really nice butchers, so when I make this I love to buy an excellent quality, large rump steak and cut the strips myself. That said, I often buy the ready-cut stir-fry beef strips from the grocery store and they’re just perfect for cooking in a hurry. If you’re not a beef eater, you can swap the beef out for chicken thigh fillets cut into strips and that would be just as delicious!
Now, I know a lot of people will be annoyed with me because I’ve not given instructions to toast the sesame seeds or cashews. I know this is a massive no-no for some people because toasting releases more flavour. While that’s absolutely true, it’s also an extra step that doesn’t always seem so worth it to me personally, so I haven’t give these instructions because it’s not how I eat it myself. If you want to toast the seeds and nuts, you can. Add them to a dry frying pan over medium or medium-high heat and toast them carefully while pushing them around the pan with a wooden spoon until they start to give off an aroma. Once ready, remove them from the heat immediately to a cool plate and set aside until you’re ready to use them. Take care not to burn them or your kitchen will stink for a few days and it’s better to toast them separately as they’ll be ready at different times.
One final note – if you prefer scallions (also known as spring onions or salad onions) scattered across this, they will definitely be a nice addition. I don’t like them, so I have used chives instead because I find them a bit more mild and they totally work! You can choose which you like, but I promise a little kick of freshness is nice here with the sticky sauce and the pop of green just makes the whole dish that much more stunning to look at. Let’s get started!
Serves 2
Ingredients
- 150g shelled edamame (soya beans)
- 5 tablespoons water
- 4 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons mirin
- Knob of ginger, peeled and grated
- Pinch of chilli flakes
- 2 tablespoons garlic oil
- 500g rump steak, fat removed & sliced into small strips
- 1 tablespoon cornflour (cornstarch)
- 250g microwave sticky white rice (or rice of your choice)
- Handful of cashew nuts
- Chopped chives or spring onions
- Sesame seed
Method
- Put a pot of water on to boil and cook the edamame beans according to packet instructions. They typically only need about 5 minutes in boiling water. Strain and set aside.
- Mix together the sauce by adding the water, soy sauce, honey, mirin, grated ginger and chilli flakes to a jug or bowl. Stir together with a rubber spatula and set aside.
- Add the garlic oil to a frying pan on medium-high heat and when it’s piping hot, toss in the beef strips. Cook while tossing about with a wooden spoon until it’s browned on all sides. Strain the fat and return to the heat.
- Pour in the sauce, using the rubber spatula or whatever you have to scrape out every last bit of honey that has stuck to the bottom into the pan. Stir to coat all the beef, reduce the temperature to medium-low and cook for about 7 minutes and a good simmer.
- Stir in the edamame and while it’s still cooking, make a slurry if you want the sauce to be thick and sticky. If you prefer it to be runny, you can stop here. To make the slurry, use a fork or a whisk to stir together the cornflour and just enough water to make a runny paste. Gradually stir this into the sauce & beef mixture a little at a time until you have the consistency you like. Take care as it will thicken faster than you think. If it gets too thick, you can absolutely just add a bit more water to thin it out a little.
- To serve, microwave your rice according to packet instructions (usually about 90 seconds to 2 minutes) and split it between two bowls. Spoon in the sticky glazed beef & edamame. Sprinkle with sesame seeds, cashews & chives or spring onions and serve hot.
Click here to see all the delicious beef recipes from ashleylaurenturner.com!
