Quick Teriyaki Beef and Egg Rice Bowl
Quick Teriyaki Beef and Egg Rice Bowl
Ingredients
For the Rice Bowl
- 2 cups cooked white rice, hot
- 1/2 pound sirloin steak, thinly sliced against the grain
- 2 large eggs
- 2 green onions, thinly sliced
- 1/2 teaspoon furikake or chili flakes, for garnish
- 1 tablespoon vegetable oil
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake, (optional)
- 1 tablespoon brown sugar, packed
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon cornstarch
- 1 tablespoon water
Instructions
- 1
Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, minced garlic, and grated ginger. In a separate tiny bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Set both aside.
⏱️ 3 min
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 2-3 minutes, stirring frequently, until browned.
⏱️ 3 min
- 3
Pour the prepared teriyaki sauce over the beef. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the beef. Remove from heat.
⏱️ 3 min
- 4
While the beef is cooking, fry the eggs. Heat a small non-stick pan over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side up or over easy are best for a runny yolk).
⏱️ 3 min
- 5
Assemble the bowls: Divide the hot cooked rice between two serving bowls. Top each with half of the teriyaki beef. Place one fried egg on top of the beef in each bowl. Garnish generously with sliced green onions and a sprinkle of furikake or chili flakes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Teriyaki Beef and Egg Rice Bowl
For the Rice Bowl
- 2 cups cooked white rice, hot
- 1/2 pound sirloin steak, thinly sliced against the grain
- 2 large eggs
- 2 green onions, thinly sliced
- 1/2 teaspoon furikake or chili flakes, for garnish
- 1 tablespoon vegetable oil
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake, (optional)
- 1 tablespoon brown sugar, packed
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon cornstarch
- 1 tablespoon water
Instructions
- 1
Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, minced garlic, and grated ginger. In a separate tiny bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Set both aside.
⏱️ 3 min - 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 2-3 minutes, stirring frequently, until browned.
⏱️ 3 min - 3
Pour the prepared teriyaki sauce over the beef. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the beef. Remove from heat.
⏱️ 3 min - 4
While the beef is cooking, fry the eggs. Heat a small non-stick pan over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side up or over easy are best for a runny yolk).
⏱️ 3 min - 5
Assemble the bowls: Divide the hot cooked rice between two serving bowls. Top each with half of the teriyaki beef. Place one fried egg on top of the beef in each bowl. Garnish generously with sliced green onions and a sprinkle of furikake or chili flakes.
⏱️ 2 min