Teriyaki Beef and Rice Bowl with Green Onions and Sesame Seeds
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 to 1.5 lbs KC strips (New York Strip steaks)
- 1 tbsp vegetable oil
- 3 green onions, sliced (reserve some for garnish)
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp honey (optional for added sweetness)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/4 cup water
- 1 tbsp cornstarch (optional, to thicken sauce)
- 2 cups cooked jasmine or sushi rice
- 1 tbsp sesame seeds, toasted, for garnish
Instructions:
-
Prepare the KC Strips
Slice the KC strips thinly against the grain to maximize tenderness. Pat dry with paper towels. -
Sear the Beef
In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced KC strips in a single layer (in batches if needed to avoid overcrowding) and sear for 1-2 minutes per side until browned. Remove from the skillet and set aside. -
Add Aromatics
In the same skillet, add the minced garlic, ginger, and most of the green onions, stirring for 1-2 minutes until fragrant. -
Make the Teriyaki Sauce
In a small bowl, whisk together the soy sauce, brown sugar, honey (if using), rice vinegar, sesame oil, and water. For a thicker sauce, dissolve the cornstarch in a little water and add it to the mixture. -
Combine and Thicken
Pour the sauce into the skillet and bring to a simmer, letting it bubble for 2-3 minutes until it begins to thicken. Add the seared KC strips back into the skillet and toss to coat in the sauce. -
Assemble the Bowl
Spoon the teriyaki beef over bowls of cooked rice. Garnish with the reserved green onions and sprinkle sesame seeds on top.
Tips:
- Add steamed vegetables, such as broccoli or snap peas, for extra flavor and texture.
- Adjust the sweetness of the sauce to your preference by adding more or less honey or brown sugar.
This recipe is perfect for showcasing the rich flavor and tenderness of KC strips with a savory-sweet teriyaki twist!
