A flavorful and satisfying dish that's perfect for a quick and easy meal.
Ingredients:
For the rice:
- 2 cups rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
For the beef:
- 1 pound flank steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
For the vegetables:
- 1 bell pepper, sliced
- 1 onion, sliced
- 1/2 cup snow peas
Instructions:
Cook rice: Bring the chicken broth to a boil in a large pot. Add the rice, soy sauce, sesame oil, and garlic powder. Reduce heat, cover, and simmer for 20-25 minutes, or until the rice is tender.
Marinate beef: In a bowl, combine the soy sauce, rice vinegar, honey, sesame oil, and ginger. Add the flank steak and marinate for at least 30 minutes, or up to an hour.
Grill beef: Grill the marinated beef until cooked through and slightly charred.
Sauté vegetables: In a skillet, sauté the bell pepper and onion until softened. Add the snow peas and cook for a few more minutes.
Assemble: Layer the rice, grilled beef, and sautéed vegetables in a serving dish.
Serve: Serve immediately and enjoy!
Tips:
For a spicier dish, add a pinch of red pepper flakes to the marinade.
You can substitute the rice with quinoa or couscous.
Serve with a side salad or steamed vegetables.
Enjoy this delicious and flavorful teriyaki beef and veggie rice stack!