Teriyaki Steak Bite Bowls
Take these steak bites to the next level with some trusty teriyaki sauce! This is a quick weeknight dinner that readily yields leftovers for lunch the next day.
Servings: 6
Ingredients
- 2 lbs ribeye cubed
- 2 lbs vegetables of choice
- 6 eggs boiled for 6.5 minutes
Teriyaki sauce
- 6 tbsp soy sauce
- 6 tbsp mirin
- 6 tbsp sugar
- 1 tsp vinegar
- Water to taste
Ramen egg marinade
- Soy sauce to taste
- Water enough to cover
- Sugar to taste
Instructions
- The day before, make soft boiled eggs and soak in the marinade.
- Before starting to cook, get rice going in the rice cooker.
- In batches, sear steak cubes in a bit of oil and reserve. Lightly season with salt and pepper.
- Sauté vegetables in the residual beef fat and reserve.
- In the same pan, reduce teriyaki sauce into a glaze. Return steak cubes and toss to coat.
- Briefly char the glaze on the surface of the beef with a kitchen torch.
- Assemble and serve.