This Teriyaki Steak Power Bowl is a restaurant-style, balanced meal built for flavor and nourishment. Tender sliced steak is glazed in a rich, glossy teriyaki sauce and paired with vibrant greens, creamy avocado, crisp broccoli, and perfectly jammy eggs. Every component is simple, yet intentional, creating a bowl that feels indulgent but remains wholesome. Ideal for lunch or dinner, this dish delivers protein, freshness, and comfort in one beautifully composed bowl.
Ingredients (Serves 2)
For the Steak
- 300–350 g flank steak or sirloin
- Salt, to taste
- Freshly ground black pepper
- 1 teaspoon neutral oil
For the Teriyaki Sauce
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey or brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
For the Bowl
- 2 large eggs
- 2 cups mixed leafy greens (kale, arugula, or spinach)
- 1 cup broccoli florets
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon sesame seeds
- Optional: a small dollop of sour cream or Greek yogurt
Method
1. Prepare the Eggs
Bring a saucepan of water to a gentle boil. Lower the eggs carefully into the water and cook for exactly 6½ minutes for jammy yolks. Transfer immediately to ice water. Once cooled, peel and slice in half. Set aside.
2. Cook the Broccoli
Steam the broccoli florets for 3–4 minutes until tender but still bright green. Avoid overcooking. Remove and let excess steam escape so the broccoli stays crisp.
3. Make the Teriyaki Sauce
In a small saucepan, combine soy sauce, mirin, honey, and rice vinegar. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook for 30–45 seconds until the sauce thickens and becomes glossy. Remove from heat and keep warm.
4. Cook the Steak
Pat the steak dry and season both sides with salt and black pepper. Heat a heavy skillet over high heat and add oil. Once hot, sear the steak for 2–3 minutes per side for medium-rare, depending on thickness. Remove from heat and rest for 5 minutes to retain juices.
5. Slice and Glaze
Slice the rested steak thinly against the grain. Drizzle warm teriyaki sauce over the slices, ensuring an even coating without drowning the meat.
6. Assemble the Bowl
Place leafy greens as the base of each bowl. Arrange broccoli, cherry tomatoes, avocado slices, and egg halves neatly around the bowl. Lay the teriyaki steak slices in the center.
7. Finish and Serve
Sprinkle sesame seeds over the bowl. Add a small dollop of sour cream or Greek yogurt if desired. Serve immediately while the steak is warm and the greens are fresh.
Chef’s Tips
- Always slice steak against the grain for maximum tenderness.
- Resting the steak is essential for juicy results.
- Jammy eggs elevate both texture and richness.
- Keep vegetables vibrant by avoiding excess moisture.
- Teriyaki sauce should coat, not pool, for a refined finish.
