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Coherent Kitchen
Steak and Broccoli Teriyaki Bowl
A weeknight teriyaki bowl built from scratch: seared steak, tender-crisp broccoli, and a sauce worth making again.
2 servings
Ingredients
Soy sauce(or tamari for gluten-free)¼ cup
Honey or maple syrup2 tbsp
Rice vinegar1 tbsp
Garlic cloves, minced2
Fresh ginger, grated1 tsp
Rice flour or other starch mixed with 2 tbsp water(to thicken)1 tbsp
Steak (sirloin, flank, or your preferred cut)(225g)½ lb
Broccoli florets2 cups
Olive oil or avocado oil1 tbsp
Salt and pepperto taste
Sesame seeds, for garnish(optional)1 tbsp
Green onions, chopped, for garnish(optional)2
Cooked rice, for serving
Steps
1
Prepare the teriyaki sauce
In a small saucepan, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Heat over medium until it begins to simmer. Stir in the flour mixture and cook, stirring frequently, until the sauce thickens. Remove from heat and set aside.
2
Cook the steak
Heat 1 tbsp oil in a skillet over medium-high heat. Season the steak with salt and pepper, then cook, depending on preferred doneness. Remove from the pan, rest 5 minutes, then slice thinly against the grain.
3
Cook the broccoli
In the same skillet, add the broccoli with a splash of water. Cover and steam until bright green and tender-crisp. Remove the lid and let any excess water evaporate.
4
Assemble the dish
Return the steak to the skillet with the broccoli on low heat. Add the teriyaki sauce and toss to coat. Divide the rice, or cauliflower rice, between two bowls and top with the steak and broccoli.
5
Garnish and serve
Top with sesame seeds and chopped green onions if desired. Serve immediately.
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