Feb 21, 2017 12:09PM
Steak teriyaki broth bowl: Have your steak, and sneak in veggies, too!
By Laura Anderson Shaw
While I maintain that I could live off of dinner rolls and potatoes, my blood work might not always agree, so I have to sneak in the vegetables, swap out my white potatoes for sweet, and add something exciting — steak.
Luckily, there is the steak and teriyaki broth bowl, which is becoming increasingly popular in my house. It's easy to make, it packs plenty of flavor that you can tweak easily, and you can swap out nearly any of the ingredients for whatever you prefer or simply what you've got on hand — all pros for me, as I'm known for forgetting a thing or two at the store, waiting until the last minute and spending as little time as possible in the kitchen.
The recipe we enjoy is a slight adaptation of one I found on the Food Network's website. There, it is coined "sirloin with teriyaki broth," but our name sounds a little fancier.
The original recipe calls for ginger (which I'm not a fan of); sirloin steak (we tend to buy whatever is on sale) — you get the point. So with this dish, if you're not a meat eater, skip the steak. If you're not a fan of sweet potatoes, swap them for carrots. Like it spicy? Leave out the sugar and add hot sauce. Need to bulk it up? Add some rice or udon noodles — you really can't go wrong.
No matter how you play with the recipe, the end result will be the same — you'll have a warm tummy, plenty of time for other evening activities, and maybe, if you're lucky, leftovers so you may enjoy some more the next day.
Steak and teriyaki broth bowl
Yields 4 servings
1 bunch radishes (with greens)
5 tablespoons teriyaki sauce
3 tablespoons oyster sauce
1 1/2 pounds boneless sirloin steak (we use four good-sized steaks)
Vegetable oil, for the pan
2 tablespoons unseasoned rice vinegar
1 tablespoon packed brown sugar
2 small sweet potatoes, peeled and cut into 1/4-inch-thick rounds
1 bunch scallions, white and green parts separated, cut into 1 1/2-inch pieces
Toasted sesame oil, for drizzling
Roughly chop the radish greens. Cut the radishes into eighths. Heat a grill pan over medium-high heat. Mix 2 tablespoons teriyaki sauce, 2 tablespoons oyster sauce and 1/2 teaspoon pepper in a bowl, then spread over the steak. Lightly oil the grill pan, then cook the steak about 5 minutes per side for medium rare (and longer if desired). Transfer to a cutting board and let rest 5 minutes, then thinly slice.
Meanwhile, bring the remaining 3 tablespoons teriyaki sauce and 1 tablespoon oyster sauce, vinegar, brown sugar and 2 1/2 cups water to a simmer in a saucepan, stirring to dissolve the sugar. Add the sweet potatoes, radish wedges and scallion whites and cook, covered, stirring occasionally, until just tender, about 10 minutes.
Add the radish and scallion greens and cook until crisp-tender, about 5 minutes. Divide the vegetables, broth and steak among shallow bowls. Drizzle with sesame oil.
Recipe source: Slightly adapted from foodnetwork.com
Laura Anderson Shaw is the editor of Radish.
Radish magazine is published by Small Newspaper Group and distributed by Moline Dispatch Publishing Co., L.L.C.
1720 5th Ave., Moline, IL 61265