Teriyaki beef, sticky rice and cucumber
Teriyaki beef, sticky rice, and cucumber is a flavorful dish featuring marinated beef in a sweet-savory teriyaki sauce, served alongside fluffy sticky rice and a refreshing cucumber salad. Ideal for a quick weeknight meal, this dish balances rich and refreshing flavors.
Cook time 20 min
Prep time 25 min
Ingredients:
1 cup white rice1/3 cup spice mix
1/2 cup teriyaki sauce
2 garlic cloves
1 tbsp ginger root
1 lb beef
2 cucumbers
1 cup scallions
2 red hot chili peppers
1 tsp sesame oil
1 tbsp sesame seeds
Teriyaki beef with sticky rice and cucumber is a delightful fusion of flavors that combines the savory richness of teriyaki beef, the fluffiness of perfectly cooked sticky rice, and the refreshing crunch of cucumbers. This dish is perfect for a weeknight dinner or a special occasion, offering a balanced meal that pleases the palate and provides a wholesome experience.
Instructions:
- Rinse 1 cup of white rice under cold water until the water runs clear.
- In a medium pot, add the rice and 2 cups of water. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is fully absorbed.
- Remove from heat and let the rice sit, covered, for an additional 10 minutes to become sticky.
- In a bowl, mix the 1/2 cup of teriyaki sauce, 1/3 cup spice mix, minced garlic, and grated ginger.
- Add the thinly sliced beef to the bowl, ensuring all pieces are well-coated with the marinade.
- Cover and let it marinate in the refrigerator for at least 20 minutes, or up to an hour for more flavor.
- Slice the cucumbers thinly and place them in a serving bowl.
- Add the chopped scallions and sliced red hot chili peppers.
- Drizzle with 1 tsp sesame oil and sprinkle with 1 tbsp sesame seeds. Toss to combine.
- Heat a large skillet or wok over medium-high heat.
- Once hot, add the marinated beef slices to the skillet, cooking in batches if necessary to avoid overcrowding.
- Sauté the beef for about 5-7 minutes, or until it's cooked through and has a slightly caramelized surface.
- Fluff the sticky rice with a fork and divide it among serving plates.
- Add a generous portion of the cooked teriyaki beef beside the rice.
- Serve with a side of the cucumber salad.
- Optionally, garnish with extra sesame seeds or scallions if desired.
Teriyaki beef with sticky rice and cucumber is not only a delicious and satisfying meal but also a vibrant presentation that appeals to the senses. The flavorful beef, aromatic rice, and simple but refreshing cucumber create a harmonious dish that is sure to become a favorite in your culinary repertoire.
Teriyaki beef, sticky rice and cucumber FAQ:
Yes, you can substitute brown rice for white rice, but it will require a longer cooking time and more water. Generally, use 2.5 cups of water and cook it for about 40-45 minutes, adjusting as necessary until the rice is tender.
For teriyaki, tender cuts such as flank steak, sirloin, or ribeye are ideal. These cuts absorb flavors well and cook quickly, allowing for a nice sear without becoming tough.
Store leftovers in an airtight container in the refrigerator. They can last up to 3 days. Reheat gently in the microwave or on the stovetop to retain texture.
If you don't have teriyaki sauce, you can make a simple substitute by mixing soy sauce, honey or brown sugar, and a touch of garlic and ginger for added flavor.
The beef should be browned and no longer pink in the center. For best results, use a meat thermometer; the internal temperature should reach 145°F (63°C) for medium-rare.
Cooking Tips:
- Marinate the beef in the teriyaki sauce for at least 30 minutes to enhance the flavor.
- Use a rice cooker for perfectly cooked sticky rice, ensuring the right texture and consistency.
- Slice cucumbers thinly and evenly for a consistent texture throughout the dish.
- Add sesame oil towards the end of cooking to preserve its nutty flavor.
- Garnish with scallions and sesame seeds just before serving for a fresh and aromatic touch.
- Adjust the amount of red hot chili peppers based on your preference for spiciness.
- Cook the garlic and ginger first to release their aromatic flavors before adding the beef.
Nutrition Facts
4 ServingsCalories 640kcal
Protein 44g
Carbohydrates 60g
Fiber 2.49g
Sugar 8g
Fat 24g
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