Fast, sweet-savory beef over rice. Freeze the beef in its sauce, and cook the rice fresh at serving.
Ingredients
- 1½ lb sirloin or flank, sliced
- 2 tbsp oil
- Cooked rice, to serve
Teriyaki sauce
- ⅓ cup soy sauce
- ¼ cup water or mirin
- 3 tbsp brown sugar
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1 tbsp cornstarch
Instructions
- Whisk the sauce ingredients together.
- Sear the beef in the oil over high heat until browned.
- Pour in the sauce and simmer until glossy and thickened. Serve over rice.
Make-Ahead & Storage
Freeze the cooked beef and sauce up to 3 months; reheat and serve over fresh rice. Steamed broccoli or edamame on the side rounds it out.
Notes
Freeze the beef 30 minutes before slicing to shave it thin.
Instant Pot rice (for serving): rinse the rice, then use 1 cup rice to 1 cup water for jasmine or long-grain white — high pressure 4 minutes with a 10-minute natural release. For brown rice, use 1 cup rice to 1¼ cups water, 22 minutes, with a 10-minute natural release. Don't quick-release, or the rice turns gummy.