Description
This Teriyaki Beef Casserole is the ultimate comfort dish, blending tender flank steak with vibrant stir-fried veggies and hearty fried rice, all brought together with a rich, savory teriyaki sauce. Whether you’re looking for a satisfying weekday meal or something special to share with guests, this casserole delivers deep flavors and pleasing textures that make it a surefire crowd-pleaser.
Ingredients
Flank Steak
2 Cups Mixed Veggies (snow peas, broccoli, sprouts), stir-fried or steamed
Fried Rice:
1 Egg
1 1/2 Cups Peas and Carrots, from a steam bag
1 Tablespoon Oil
2 Cups Rice, cooked and dried out (preferably 1–3 days old)
3 Tablespoons Soy Sauce
1/2 Tablespoon Brown Sugar
1/4 teaspoon Granulated Sugar
1/8 teaspoon Ground Ginger
1 Pinch Crushed Red Pepper
Teriyaki Sauce:
1 1/2 Cups Teriyaki Sauce, divided
Instructions
Prepare the teriyaki sauce as per the linked recipe.
Marinate the flank steak in 3/4 cup of teriyaki sauce in a ziploc bag, then place in the freezer.
Preheat the oven to 350°F (175°C).
Lightly oil a skillet over medium heat. Whisk the egg, cook until set, and then cut into small pieces.
Heat oil in a large skillet, add the rice and cook for 3 minutes, stirring occasionally.
Combine soy sauce, brown sugar, white sugar, ginger, and red pepper in a dish; whisk and pour over the rice, mixing well.
Add the steamed veggies to the rice.
Slice the marinated steak thinly, cook in a hot skillet until browned, then combine with the rice and veggies in a baking dish.
Add the egg pieces, drizzle more teriyaki sauce, and toss everything together.
Bake to crisp the top or serve as is with additional teriyaki sauce drizzled over.
- Prep Time: 20 minutes
- Cook Time: 30 minutes