Why You’ll Love This Recipe
- Quick and Easy: Simple steps and minimal prep time make this recipe a winner for busy days.
- Balanced Flavors: The savory teriyaki sauce beautifully complements the roasted Brussels sprouts.
- Customizable: Pair with your favorite grains or adjust the spice level to suit your taste.
- Healthy and Satisfying: Packed with protein and fiber, this meal keeps you full and energized.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Steak:
- 1 pound beef tenderloin, cut into 1-inch strips
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions
- Marinate the Steak:
In a large bowl, combine beef, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), salt, and pepper. Let the steak marinate for at least 30 minutes, or up to 24 hours for deeper flavor. - Cook the Steak:
Heat olive oil in a large skillet over medium-high heat. Cook the marinated beef for 2-3 minutes per side, until browned and cooked to your desired doneness. - Roast the Brussels Sprouts:
Preheat your oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes, stirring halfway through, until they are tender and crisp. - Assemble Bowls:
Divide the roasted Brussels sprouts among serving bowls. Top with the cooked steak and drizzle any remaining marinade from the skillet over the top.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Marination Time: 30 minutes to 24 hours
Variations
- Protein Options: Swap beef for chicken, shrimp, or tofu for a different take.
- Vegetables: Add carrots, bell peppers, or snap peas for extra color and nutrition.
- Grains: Serve with rice, quinoa, or cauliflower rice for a complete bowl.
- Sauce: Enhance the teriyaki marinade with a splash of sesame oil or a sprinkle of sesame seeds.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through. Avoid microwaving the Brussels sprouts to maintain their crisp texture.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can marinate the steak up to 24 hours in advance and roast the Brussels sprouts a day ahead. Store separately and assemble when ready to serve.
2. What cut of beef works best for this recipe?
Beef tenderloin is ideal, but flank steak, sirloin, or ribeye also work well.
3. How can I make the dish gluten-free?
Use tamari or a gluten-free soy sauce alternative in the marinade.
4. What can I serve with this dish?
Serve with steamed rice, quinoa, or noodles, and garnish with green onions or sesame seeds.
5. Can I use frozen Brussels sprouts?
Yes, but fresh Brussels sprouts yield the best texture. Thaw frozen sprouts before roasting to avoid excess moisture.
6. How do I know when the steak is done?
Cook until the internal temperature reaches 130°F (medium-rare) or your preferred level of doneness.
7. Can I make the marinade spicier?
Absolutely! Add more red pepper flakes or a dash of sriracha for extra heat.
8. Can I substitute honey in the marinade?
Yes, maple syrup or brown sugar are good alternatives.
9. How do I prevent the Brussels sprouts from becoming soggy?
Ensure they are well-dried before roasting and spread them in a single layer on the baking sheet.
10. Is it safe to use the leftover marinade as a sauce?
Only if it’s boiled for several minutes to eliminate any bacteria from the raw meat.
Conclusion
Teriyaki Steak Bowls with Crispy Brussels Sprouts are a delightful combination of flavors and textures, making them a perfect choice for a wholesome and satisfying meal. Whether you’re preparing a weeknight dinner or a special meal, this recipe is versatile, easy to make, and sure to please everyone at the table. Enjoy customizing it to your liking!
Teriyaki Steak Bowls with Crispy Brussels Sprouts
- Total Time: 1 hour to 24 hours 35 minutes
- Yield: 4 servings
Description
Teriyaki Steak Bowls with Crispy Brussels Sprouts are a flavorful and healthy meal. Tender beef strips in a sweet and savory marinade, paired with caramelized Brussels sprouts, make this dish a perfect choice for any occasion.
Ingredients
For the Steak:
- 1 pound beef tenderloin, cut into 1-inch strips
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Marinate the Steak:
Combine beef, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), salt, and pepper in a bowl. Marinate for at least 30 minutes, or up to 24 hours. - Cook the Steak:
Heat olive oil in a skillet over medium-high heat. Cook the marinated beef for 2-3 minutes per side until browned and cooked to your preference. - Roast the Brussels Sprouts:
Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes, stirring halfway through. - Assemble Bowls:
Divide roasted Brussels sprouts into serving bowls, top with cooked steak, and drizzle remaining skillet marinade over the dish.
Notes
- Marinate steak longer for enhanced flavor.
- To prevent soggy sprouts, dry them thoroughly before roasting.
- Adjust spice levels with red pepper flakes or sriracha.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Sautéing and Roasting
- Cuisine: Asian-Inspired
