Print

Teriyaki beef casserole Recipe

Teriyaki beef casserole Recipe
Print Recipe

★★★★★

4.7 from 30 reviews

This Teriyaki Beef Casserole is a savory and satisfying dish featuring tender flank steak marinated in a flavorful homemade teriyaki sauce, combined with mixed vegetables and rice, baked to perfection. Perfect for a comforting weeknight meal, it blends the rich umami flavors of soy and sesame with a hint of sweetness from brown sugar.

Ingredients

Scale

Marinade and Sauce

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sesame oil

Steak

  • 8 ounces flank steak

Thickening Agent

  • 2 tablespoons cornstarch
  • 2 tablespoons water

Other Ingredients

  • 1 tablespoon canola oil
  • 3 cups cooked rice
  • 3 cups mixed leftover or frozen vegetables (broccoli, carrots, baby corn, cauliflower), cut into bite-sized pieces
  • 1 scallion, thinly sliced
  • 1 tablespoon sesame seeds

Instructions

  1. Preheat and Prepare Steak: Preheat the oven to 350°F (175°C). Slice the flank steak against the grain into bite-sized pieces to ensure tenderness.
  2. Make Marinade and Marinate Steak: In a medium bowl, combine soy sauce, water, brown sugar, garlic powder, and sesame oil. Add the steak pieces, making sure each piece is well coated. Marinate for a minimum of 30 minutes and up to 6 hours for deeper flavor.
  3. Prepare Cornstarch Slurry: Whisk together cornstarch and water in a small bowl until smooth. Set aside; this will thicken the sauce later.
  4. Sear the Steak: Heat canola oil in an oven-safe large skillet over high heat. Remove steak from marinade, reserving the marinade. Quickly sear the steak in the hot pan for about 1 minute per side until browned but not fully cooked.
  5. Create the Teriyaki Sauce: Pour the reserved marinade into the skillet with the steak and bring to a boil. Then reduce heat to low and whisk in the cornstarch slurry, cooking until the sauce thickens to a syrupy consistency, about 2–3 minutes.
  6. Combine Rice and Vegetables: Add the cooked rice to the skillet and toss well to coat it evenly with the sauce. Stir in the mixed vegetables and gently combine everything.
  7. Bake the Casserole: Transfer the skillet to the preheated oven and bake uncovered for 15 minutes to allow flavors to meld and vegetables to warm through.
  8. Broil Steak for Crispness: After baking, remove the skillet from the oven, scatter the seared steak pieces over the casserole, and place under the broiler for an additional 5 minutes to crisp up the steak edges.
  9. Garnish and Serve: Remove from oven, sprinkle the casserole with thinly sliced scallions and sesame seeds, then serve hot.

Notes

  • Slice the steak against the grain to ensure maximum tenderness.
  • You can use any leftover or frozen mixed vegetables as preferred.
  • Adjust marinating time based on schedule, but at least 30 minutes is essential for flavor.
  • If you prefer, substitute cooked quinoa or cauliflower rice for a lower-carb option.
  • Make sure the skillet you use is oven-safe to facilitate both stove-top and oven cooking.
  • For a gluten-free option, use tamari or gluten-free soy sauce.
  • Broiling at the end is key for enhancing texture on the steak pieces; watch carefully to prevent burning.

Nutrition

Keywords: Teriyaki beef casserole, flank steak recipe, Asian casserole, baked beef dish, easy weeknight dinner

Find it online: https://islawhite.com/teriyaki-beef-casserole-recipe/