This post was created in paid partnership with Annie Chun’s.
This 30-minute lunch is comprised of stir-fried flank steak that’s tender with crispy edges and coated in Annie Chun’s sticky-sweet Teriyaki Sauce. The Japanese-style sauce works perfectly with quick-pickled marinated cucumbers, sliced avocado, julienned ginger and a sprinkle of Shichi-mi tōgarashi.
Shichi-mi tōgarashi is a Japanese 7-spice blend of spices, herbs and seaweed. I love the blend from Oaktown Spice Shop, but if you don’t have one hand, feel free to omit or use chili flakes to flavor to taste.
I wouldn’t recommend skipping out on the avocado since it balances out the acidity of the marinated cucumbers and tang of the Teriyaki sauce quite well. It also provides a creamy texture that the bowl otherwise wouldn’t. Since the Teriyaki sauce already has ginger in it, you can omit the julienned ginger if you don’t care to pronounce that flavor.
This post was created in paid partnership with Annie Chun’s.
A FEW THINGS TO KEEP IN MIND:
To avoid dry beef, make sure you add the sauce when it’s lightly browned but not entirely cooked through (you should still be able to see some pink). The stir-fry should be thick and saucy, so you don’t need to worry about reducing the liquid too far.
If you make these bowls, please tag @cleaneatsfactory and @anniechunsinc on Instagram! Be sure to leave any questions, comments and reviews below.
Annie Chun’s Teriyaki is a classic all-purpose sauce for stir-frying & marinating meat, chicken & fish.
Teriyaki Beef Bowls w/ Marinated Cucumber & Avocado (30min)
Ingredients
- 1 cup Annie Chun’s Teriyaki Sauce
- 1 lb sliced flank steak
- 1 cucumber, halved lengthwise and thinly sliced into moons
- 1 avocado, thinly sliced
- ¾ cup jasmine rice
- 1 tsp sugar
- 1 tbsp seasoned rice vinegar
- 2 scallions, thinly sliced with white & green parts separate
- Julienned ginger, optional
- Shichi-mi tōgarashi, for garnish
- Salt & pepper to taste
Instructions
- Combine cucumber with rice vinegar, sugar, and a pinch of salt. Set aside to marinate.
- Add the rice and 1 ½ cups of water to a pot. Bring to a boil then lower to a simmer, cover and cook for 15 minutes or according to package instructions.
- In a heated wok with a drizzle of oil, add the sliced beef and white parts of scallions. Cook until beef is browned but not cooked through, then add in Annie Chun’s Teriyaki Sauce. Season to taste with salt & pepper and simmer for a few minutes until beef is coated and sauce has slightly thickened.
- Serve with rice, avocado, and garnish with green parts of scallions and Shichi-mi tōgarashi.
