Teriyaki Beef Bowls w/ Marinated Cucumber & Avocado (30min)
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.