Steak Teriyaki and Vegetable Rice

My family likes steak. And when I say “likes steak” I mean that each tween/teen/adult eats way more than the recommended 4oz serving. Even when I dole out only 4oz, everyone goes back for seconds. Even when half the plate is veggies. So I make extra. In this case, Costco’s twin pack of flank steaks.

Growing up, I remember having steak two ways – on the grill as a London broil and flank steak marinated in teriyaki sauce. I’m sure that we had it other ways, but those are what I remember most.

Because this Covid-Quarantine has me nostalgic for all the things I used to have, I contacted my mom about the recipe. Luckily, I had most of the ingredients in my pantry or could substitute as needed!

I mixed the marinade after breakfast and poured over the steak so it could sit all day. It should sit at least 2 hours, so you could prep it on your lunch break too!

Closer to dinner time, I started on the rice. Because we didn’t have any green things in the fridge (broccoli would have been a perfect accompaniment – though don’t get me started about how some family members gag on broccoli!), I decided to mix the veggies into the rice.

I LOVE LOVE LOVE cauliflower rice! And not plain, I mean. Mixed into other rice! You can’t see it or taste it, but the nutrition is there! I usually use the ratio of 1 ½ cups dry rice to 1 cup cauliflower rice, then I add the liquid according to the rice package I’m cooking. You don’t need to adjust liquid in any way, and a quick stir when it’s finished combines it all. 

I also added shredded carrots this time. When you cook the veggies in the rice the entire time, they get softer and the flavors blend better. You can use water or broth for the rice. This time, I used water to keep it neutral. (I wanted to use the leftovers with a taco meal the next night)

When the rice was simmering on the stove, I started the grill. Flank steak is thin, so it cooks rather quickly.

I put the steak on the grill, and reserved the marinade. I put the marinade in a pot on the stove and boiled/simmered it for 10-20 minutes. I added a slurry of cornstarch water to thicken it, but it’s not necessary.

When the steak was done, I removed it and let it sit on a cutting board to rest for about 10 minutes. The delicious smell wafted throughout the house and everyone came to the table without being called!

Recipe for Steak Teriyaki and Vegetable Rice

Teriyaki Marinade-

1/2 cup soy sauce

1/4 cup sweetener (agave/honey/maple syrup)

1/2 cup broth

1/4 cup rice wine vinegar

2 tsp freshly grated or dried ginger

2 tsp garlic powder

Can crushed pineapples in juice (I puréed mine)

Mix marinade and pour over meat. Let marinade in fridge at least 2 hours. 

Vegetable Rice-

Cook 1 ½  cups rice and water according to package directions. Add 1 cup riced cauliflower and 1 cup shredded carrots before cooking.


Grill/broil steak, saving marinade. Put marinade in pot on the stove and heat to boil. Mix in corn starch slurry (1 Tbsp corn starch + 2 Tbsp water) and sauce should thicken. 

When steak is cooked through, let rest 5-10 minutes and then slice thinly. Serve over rice with sauce.

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