Stir-fried steak with crispy edges gets the star treatment with a sticky-sweet sauce. Round it out with quick pickles, creamy avocado, and a sprinkle of seaweed and seeds. It’s a satisfying beef bowl for dinner.
Contains: wheat, soy.
Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes
What You Get
Sliced beef (see note below)
Togarashi (Japanese seasoning)
What You'll Need
Rice vinegar or white wine vinegar
Cut the cucumber in half lengthwise, then thinly slice crosswise. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.
Drain the beef and pat dry with paper towels. In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the beef and sear until it starts to brown on the first side, about 5 minutes. Stir and continue to cook until no longer pink at the center, 3 minutes longer. Drizzle with ¼ cup teriyaki sauce and stir until the sauce reduces slightly and coats the beef, 2 minutes longer.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado. Slice the green onions.
Heap the rice in bowls and top with the teriyaki beef, marinated cucumber, and diced avocado. Sprinkle with the green onions and togarashi and serve warm.