This slow cook teriyaki beef bowl is so good!
You will probably see many teriyaki beef bowl recipes online. This one is different. Where teriyaki beef bowls are normally stir fried quickly, this teriyaki beef bowl is first fried and then simmered in the marinade.
The sauce you get from cooking the beef is out of this world delicious.
There should be lots of sauce to pour over the meat.
About this teriyaki beef bowl recipe.
This is actually my grandmother’s recipe. I found it one day while thumbing through some of our family cookbooks. The recipe must be at least 50 years old and probably older. It’s a lot older than the teriyaki beef bowl trend that is taking place now.
When she used to make teriyaki beef, it was usually a marinated rib roast that was barbecued until it was charred on the outside and nice and pink on the inside. That meat was to die for.
It’s Monday evening as I write this so I decided to downsize the recipe a bit and make it into a nice curry. Judging from the reviews I received from my wife and kids, it’s a hit even though I didn’t go all our and purchase a rib roast.
Is this teriyaki beef bowl recipe difficult?
As recipes go, this is quite an easy one. All you need is a small beef roast. You could chop it all up for a more intense flavour but I simply threw the whole thing in the marinade this morning and cut it up when I got home from work.
The great thing is there is still a little left over. I’m looking forward to one awesome lunch tomorrow.
Beef resting in the marinade.
Add the coconut milk to the simmering marinade.
Frying up the mushrooms.
Top with lots more sauce if you like.
Teriyaki Beef With Mushrooms and Coconut Milk
I cooked about 1 kilo of beef. There is plenty of marinade if you want to cook more. You can even freeze any remaining marinade for next time.
Ingredients
- FOR THE MARINADE
- 500ml (2 cups) beef stock
- 125ml (1/2 cup) red wine
- 2 tablespoons brown sugar
- 225ml ( 3/4 cup) Japanese soy sauce
- 4 cloves garlic - finely chopped
- 1 teaspoon ginger powder
- 5 spring onions - finely chopped
- Juice of two limes
- 1 teaspoon freshly ground black pepper
- FOR THE BEEF
- 1 kg (2 lbs) beef rump
- FOR THE MUSHROOMS
- 2 good handfuls good quality oriental mushrooms - or any mushrooms that look good
- 3 tablespoons sesame oil
- 1 x 400ml tin coconut milk
- 3 tablespoons chopped coriander to garnish
Instructions
- Start by making your marinade. Mix all of the marinade ingredients in a large bowl until the sugar has dissolved.
- Slice the beef against the grain into thin, slices. Before you do this, you might like to look at my recipe for velveting beef which will make your beef extra tender.
- Cover the meat with the marinade. Allow to marinate for 8 hours or over night.
- When ready to cook, pour one tablespoon of the oil in a large wok or frying pan and fry the meat until about 70% cooked through. Don't throw away the marinade!
- Bring the marinade to a boil and allow to reduce by about one third.
- Pour the coconut milk into the marinade and stir to combine.
- Pour the sauce over the meat and continue simmering until the meat is tender.
- While the meat cooks, Heat another pan over medium high heat and add the remaining oil.
- When the oil begins to bubble, throw in your mushrooms and give them a good sizzle.
- Add the mushrooms to the sauce. Check for seasoning and serve with plain white rice.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 623Total Fat: 48gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 20mgSodium: 1618mgCarbohydrates: 35gFiber: 3gSugar: 19gProtein: 13g