Ultimate Teriyaki Beef and Vegetable Rice Bowls

Summer is almost here. This recipe lovingly created by Jen Haugen, RD, LD my colleague and friend is protein rich which keeps extra snacking at bay and will get you bathing suit ready. The sauce ingredients can be easily kept on hand, and veggies can be prepped the evening before, making this dish super easy for even your busiest weekday evenings. Dinner is ready in 20 minutes!! Gotta love that!

UltimateTeriyakiBeef

Ingredients

  • 1 tablespoon wok oil (peanut or canola)
  • 1 head Napa Cabbage, shredded
  • 1 green bell pepper, sliced/diced
  • 1 onion, sliced
  • 1 head broccoli, cut into bite-size florets
  • 1 tablespoon wok oil
  • 1 pound sirloin steak, cut into very thin strips
  • 1 cup teriyaki sauce (not all are created equal, try Soy Vay Island Teriyaki with hints of pineapple, ginger and garlic all mixed in)
  • 4 to 6 cups cooked Jasmine rice
  • 3 green onions, thinly sliced on the diagonal 

Instructions

  1. Over medium high heat, warm oil and toss in vegetables. Sauté for 5 minutes or until starting to caramelize while remaining crisp. Remove from pan.
  2. Over medium high heat, warm oil and sauté 1/2 the beef by laying out slices of sirloin in pan to avoid overcrowding. Flip slices with tongs to cook evenly on both sides, cooking approximately 1-2 minutes per side. Remove cooked beef from pan and repeat with remaining beef.
  3. Add teriyaki sauce to pan and add all beef to evenly coat. Pour over hot rice and top with cooked vegetables. Garnish with sliced green onions.

UltimateTeriyakiBeef2

Cook Time: 10 min

Total Time: 20 min

Serves: 4

Tips for Stir-Frying

  • Best cuts for stir-frying: Top Sirloin, Sirloin Tip Steak, Flat Iron Steak
  • Cut beef into thin, uniform strips or pieces. For easier slicing, try freezing beef for 30 minutes.
  • Can marinate beef prior to cooking with teriyaki sauce.
  • Heat oil over medium-high heat in wok or large non-stick skillet prior to adding beef to pan.
  • Cook beef in batches until outside surface of beef is no longer pink.

Check out this recipe and other great recipes and ideas Jen has to nourish moms.

Jen Haugen, RDN, LD

 

Jen Haugen, RDN, LD, Down to Earth Dietitian, is celebrating 2016 with the birth of her book, The Mom’s Guide to a Nourishing Garden. Released on Amazon in April 2016, her inspiration came from her two children and a TEDx Talk “How Moms Can Change the World”, where she realized the world she needed to change was right at home.   She’s now living her dream, as a wife, mom, and dietitian, and spending time with her family every moment she can – both in the garden and in the kitchen.