Teriyaki Beef Bowls

When I went to Ralph's last week, they didn't have the cut of beef I was looking for so I bought something else. Then, I was at Whole Foods and they had exactly what I wanted and it was way on sale.

So, today I was trying to think of a recipe to make with the beef I bought and didn't really want from Ralphs (boneless top round steak). I found an old bottle of teriyaki marinade in my refrigerator and then looked at the expiration date - August 2007 . . . yikes! I tossed it in the trash and went through some of my recipes and found an old recipe for a Teriyaki Marinade, made some adjustments, and marinated the meat.

We grilled it to about medium and sliced it thinly. I prepared brown rice, steamed some broccoli, red bell pepper, and onion, and made these teriyaki bowls. They were very satisfying and the marinade was flavorful. You can adjust the vegetables to your liking or make a vegetarian version by marinating a grilling some veggies instead of the steak.

Teriyaki Marinade (makes 1.5 cups)

1/2 c. soy sauce
1/2 c. water
1/4 c. sugar
2 T worcestershire sauce
1 1/2 T white wine vinegar
2 T vegetable oil
1 1/2 T dried onion flakes
1 tsp. garlic powder
1/4 tsp. ground ginger
1 T sesame seeds

Combine all ingredients and stir until the sugar dissolves. Marinate meat or vegetables 2 hours before grilling.

For the Bowls (2 servings)

Marinate about 1 pound of steak (flank steak, skirt steak, etc would work well) in the marinade for a few hours (or overnight). Make 2 cups of brown rice. Steam some broccoli, red pepper, onion or other vegetables (mushrooms, bean sprouts, zucchini). Grill the steak to your liking and slice thinly against the grain. Put the rice in a bowl, top with the vegetables, and then the beef. Sprinkle with soy sauce, red pepper flakes, and sesame seeds.