Teriyaki Beef Plate Lunch
Thinly sliced beef marinated in a sweet and savory homemade teriyaki glaze, grilled to juicy perfection. Served with steamed rice and a scoop of macaroni salad, this Hawaiian classic brings island comfort food right to your table.
For 4 servings
- prep · ~15 min
Slice the beef and make the teriyaki marinade.
1.Combine soy sauce, brown sugar, mirin, water, minced garlic, and grated ginger in a bowl; whisk until sugar dissolves.2.Pour half the mixture over the sliced flank steak in a separate bowl; reserve the remaining half for glazing.3.Marinate beef at room temperature for 15 minutes while you start the rice. - steam · ~20 min
Cook the steamed rice.
1.Rinse rice under cold water until water runs clear.2.Combine rice, 3 cups water, and salt in a rice cooker or saucepan.3.Bring to a boil, cover tightly, reduce heat to lowest setting, and steam 15 minutes.4.Remove from heat and let rest covered 5 minutes, then fluff with a fork.TIPMedium-grain rice gives the authentic plate-lunch texture — slightly sticky and holds together perfectly. - simmer · ~5 min
Simmer the reserved teriyaki sauce into a glaze.
1.Pour reserved marinade into a small saucepan and bring to a boil over medium-high heat.2.Simmer 3 minutes, then stir in cornstarch slurry.3.Cook 2 more minutes until sauce thickens enough to coat the back of a spoon.4.Remove from heat and set aside.TIPDon't walk away — the sugar in teriyaki sauce can burn quickly once it thickens. - grill · ~4 min
Grill the marinated beef.
1.Heat a grill pan or outdoor grill over high heat. Lightly oil the grates.2.Shake excess marinade off beef strips and grill in a single layer.3.Sear 1-2 minutes per side until edges caramelize and beef is just cooked through.4.Transfer to a plate and brush generously with the thickened teriyaki glaze.TIPWork in batches to avoid crowding — overcrowding steams the meat instead of searing it. - assemble · ~2 min
Assemble the plate lunch.
1.Scoop a generous portion of steamed rice onto each plate.2.Arrange grilled teriyaki beef alongside the rice.3.Drizzle any remaining glaze over the beef.4.Scatter sliced green onions and toasted sesame seeds on top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For tender beef, slice the flank steak against the grain into uniform 0.5 cm strips.
- 2Marinate at room temperature for only 15 minutes — longer can make the beef mushy from the acid.
- 3Reserve half the marinade before adding raw beef to use as a safe, cooked glaze.
- 4Work in batches when grilling to avoid overcrowding, which steams instead of sears the meat.
- 5Brush the glaze on after grilling, not during, to prevent burning the sugar.
- 6Let the rice rest covered for 5 minutes after cooking for the perfect fluffy texture.
- 7Toasted sesame seeds add a nutty crunch — toast them in a dry pan for 1-2 minutes until fragrant.
Adapt it for your goals.
Chicken Teriyaki Plate
Substitute boneless skinless chicken thighs for flank steak; adjust grilling time to 4-5 minutes per side until internal temperature reaches 165°F.
Low Carb BowlLow-Carb Bowl
Replace steamed white rice with cauliflower rice or a bed of mixed greens for a lower-carb option that still delivers the teriyaki flavor.
Spicy TeriyakiSpicy Teriyaki
Add 1-2 teaspoons of sriracha or red pepper flakes to the marinade for heat that balances the sweetness of the brown sugar.
Vegan Tofu TeriyakiVegan Tofu Teriyaki
Use extra-firm tofu sliced into 0.5 cm slabs instead of beef; press and marinate for 30 minutes, then pan-sear until golden.
Why this is on our healthy list.
Good Source of Protein
Flank steak provides a lean, high-quality protein that supports muscle maintenance and satiety.
Ginger for Digestion
Fresh ginger in the marinade offers natural anti-inflammatory compounds that can aid digestion and reduce nausea.
Garlic's Immune Support
Garlic contains allicin, a compound linked to immune system support and heart health.
Frequently asked questions
Yes, skirt steak or sirloin thinly sliced against the grain work well. Avoid tough cuts like chuck roast without extended marination.
