Dive into this Protein-Packed Teriyaki Crunch Bowl, featuring tender shaved steak sautéed in a savory teriyaki sauce, complemented by a refreshing cucumber salad and tangy pickled onions. With a perfect blend of flavors and textures, this bowl is not only delicious but also a satisfying, high-protein meal that’s quick to prepare and perfect for any night of the week!
The recipe:
To make the Pickled Red Onion
In a small saucepan, combine the apple cider vinegar, honey, and water.
Finely slice your red onion then place in a heat safe container.
In a saucepan, heat your vinegar and honey till it gets hot, about 1 minute!
Pour your ACV mixture over the pickled onions, and set aside!(I recommend doing this as far in advance as possible to really allow the onions to pickle!)
To make the Cucumber Salad
In a mixing bowl, combine the sliced cucumber, soy sauce, chili crunch oil, sesame oil, rice wine vinegar, and a sprinkle of garlic powder.
Toss to coat evenly and set aside to marinate while you prepare the beef.
To make the Teriyaki Beef
Marinate the shaved beef in teriyaki sauce, honey, soy sauce, black pepper, and minced garlic for at least 30 minutes (or up to a few hours for more flavor).
In a large skillet, heat the olive oil over medium-high heat.
Add the marinated beef to the skillet and cook for about 7-10 minutes, stirring occasionally, until the beef is cooked through and slightly caramelized. Make sure to sauté or stir every so often to ensure it’s evenly cooked!
To Assemble
Divide the cooked beef into bowls alongside your rice!
Top each bowl with the pickled onions and marinated cucumber salad and shelled edamame. Feel free to garnish with cilantro and sesame seeds!
Protein-Packed Teriyaki Crunch Bowl
Ingredients
For the Beef
- 0.75 pounds shaved beef
- 2 tablespoons teriyaki sauce
- 3-4 garlic cloves minced
- 1/2 tablespoon honey
- 1.5 tablespoons soy sauce
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
For the Cucumber Salad
- 1 cucumber sliced
- 2 tablespoons soy sauce
- 1/2 tablespoon chili crunch oil
- 1/2 tablespoon sesame oil
- 1/2 tablespoon rice wine vinegar
- Garlic powder to taste
For the Pickled Red Onion
- 1 red onion thinly sliced
- 1/2 cup apple cider vinegar or white vinegar
- 2 tablespoons honey
- 2/3 cup water
For the Bowl
- 2.5 cups rice, cooked
- 1 tablespoon cilantro, finely chopped to garnish
- sesame seeds, to top
- 1 cup edamame, shelled
Instructions
To make the Pickled Red Onion
- In a small saucepan, combine the apple cider vinegar, honey, and water.
- Finely slice your red onion then place in a heat safe container.
- In a saucepan, heat your vinegar and honey till it gets hot, about 1 minute!
- Pour your ACV mixture over the pickled onions, and set aside! (I recommend doing this as far in advance as possible to really allow the onions to pickle!)
To make the Cucumber Salad
- In a mixing bowl, combine the sliced cucumber, soy sauce, chili crunch oil, sesame oil, rice wine vinegar, and a sprinkle of garlic powder.
- Toss to coat evenly and set aside to marinate while you prepare the beef.
To make the Teriyaki Beef
- Marinate the shaved beef in teriyaki sauce, honey, soy sauce, black pepper, and minced garlic for at least 30 minutes (or up to a few hours for more flavor).
- In a large skillet, heat the olive oil over medium-high heat.
- Add the marinated beef to the skillet and cook for about 7-10 minutes, stirring occasionally, until the beef is cooked through and slightly caramelized. Make sure to sauté or stir every so often to ensure it's evenly cooked!
To Assemble
- Divide the cooked beef into bowls alongside your rice!
- Top each bowl with the pickled onions and marinated cucumber salad and shelled edamame. Feel free to garnish with cilantro and sesame seeds!
