Beyond Steak Teriyaki Bowl
Ingredients
- 1 package Beyond Steak, frozen
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- ½ yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 (1-inch) piece ginger, grated
- ¼ cup vegan oyster sauce
- 3 tbsp vegan stock
- ½ tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp cornstarch
- 1 cup jasmine rice, cooked
- 1 scallion, thinly sliced
- ½ cup teriyaki sauce
- Toasted sesame seeds, for garnish
- Peanut oil, as needed
- Salt & freshly cracked black pepper, to taste
Instructions
Serves 4 | Prep Time 12 min | Cook Time 8 min
This Beyond Steak Teriyaki Bowl is proof that wholesome can still be bold — juicy, savoury, and ready in minutes. Perfect for a quick lunch or weeknight dinner that hits every craving.
1. Preheat a wok over medium-high heat for 30 seconds and drizzle lightly with peanut oil. Add the steak to the pan and sear, tossing occasionally, for about 5 minutes or until caramelized on all sides. Set aside.
2. Add the onions and bell peppers to the wok. Season with salt and black pepper and sauté for 2 minutes or until the edges start to brown. Add the ginger and garlic and cook for an additional minute, stirring continuously.
3. Add the seared steak and ½ cup of the sauce to the wok. Stir and bring to a quick simmer to thicken. Remove from heat and season to taste.
4. Plate the cooked rice in a serving bowl. Top with the seasoned steak and garnish with the remaining sauce, sliced scallions, and sesame seeds.