Teriyaki Beef and Brown Rice Bowl with Spicy Sriracha Mayo

Teriyaki Beef and Brown Rice Bowl with Spicy Sriracha Mayo

Seared beef strips glazed in teriyaki sauce rest on brown rice, finished with a creamy sriracha drizzle.

Total 1 hr Makes 4 servings Calories 560/serving

Dietary

Dairy free, Nut free

Allergens

Red meat, Eggs, Soy, Sesame, Wheat

Thin-sliced beef sears quickly in a hot skillet before soaking up a sweet-savory teriyaki glaze, then gets piled over nutty brown rice with crisp vegetables. A spicy sriracha mayo drizzled over the top adds richness and heat, making this a satisfying weeknight dinner that comes together in under an hour.

Ingredients

  • 1 1/2 pounds flank steak, thinly sliced against the grain
  • 1 tablespoon vegetable oil
  • 3/4 cup teriyaki sauce
  • 2 cups cooked brown rice
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 3 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha
  • 1/2 teaspoon rice vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon salt, to taste

Method

  1. In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar, and minced garlic until smooth. Set the spicy mayo aside.

  2. Pat the sliced flank steak dry and season lightly with salt.

  3. Heat the vegetable oil in a 9-inch skillet over high heat until shimmering.

  4. Add the beef in a single layer, working in batches if needed, and sear for 2 minutes per side until browned.

  5. Return all the beef to the skillet, pour in the teriyaki sauce, and simmer until the sauce thickens slightly and coats the beef, about 5 minutes.

  6. Divide the cooked brown rice among four bowls.

  7. Top each bowl with the teriyaki beef, shredded carrots, sliced cucumber, and green onions.

  8. Drizzle the spicy sriracha mayo over each bowl and sprinkle with sesame seeds before serving.

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    Teriyaki Beef and Brown Rice Bowl with Spicy Sriracha Mayo

    Thin-sliced beef sears quickly in a hot skillet before soaking up a sweet-savory teriyaki glaze, then gets piled over nutty brown rice with crisp vegetables. A spicy sriracha mayo drizzled over the top adds richness and heat, making this a satisfying weeknight dinner that comes together in under an hour.

    1 hr 4 servings 560 cal

    Ingredients

    • 1 1/2 pounds flank steak, thinly sliced against the grain
    • 1 tablespoon vegetable oil
    • 3/4 cup teriyaki sauce
    • 2 cups cooked brown rice
    • 1 cup shredded carrots
    • 1 cup thinly sliced cucumber
    • 3 green onions, thinly sliced
    • 1 tablespoon sesame seeds
    • 1/2 cup mayonnaise
    • 2 tablespoons sriracha
    • 1/2 teaspoon rice vinegar
    • 1 clove garlic, minced
    • 1/4 teaspoon salt, to taste

    Method

    1. 1

      In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar, and minced garlic until smooth. Set the spicy mayo aside.

    2. 2

      Pat the sliced flank steak dry and season lightly with salt.

    3. 3

      Heat the vegetable oil in a 9-inch skillet over high heat until shimmering.

    4. 4

      Add the beef in a single layer, working in batches if needed, and sear for 2 minutes per side until browned.

    5. 5

      Return all the beef to the skillet, pour in the teriyaki sauce, and simmer until the sauce thickens slightly and coats the beef, about 5 minutes.

    6. 6

      Divide the cooked brown rice among four bowls.

    7. 7

      Top each bowl with the teriyaki beef, shredded carrots, sliced cucumber, and green onions.

    8. 8

      Drizzle the spicy sriracha mayo over each bowl and sprinkle with sesame seeds before serving.