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Sticky Ginger-Teriyaki Beef with Coconut Rice

Sticky Ginger Teriyaki Beef with Coconut Rice
Riley Wofford
Cook Time:
25 mins
Prep Time:
35 mins

Chef notes

This simple dinner recipe is inspired by a takeout classic — beef and broccoli. It comes together in one hour flat. Here, thin slices of flank steak are seared and coated in a sticky teriyaki sauce made with tamari, ginger, garlic, hot sauce and some brown sugar for sweetness. The steak is served with coconut rice and blanched vegetables for a complete meal.

Each component of this recipe is easy to make and full of flavor. The fluffy white rice is cooked with coconut milk, which gives it a touch of sweetness. Cumin might not be the first ingredient that comes to mind when you think about the flavors commonly found in teriyaki sauce. But when it’s toasted in some oil, it adds subtle warm and peppery notes to the coconut rice. This rice is done on the stovetop, but it can just as easily be made using a countertop rice cooker.

To make the teriyaki beef, flaky steak is cut into thin slices and seared until golden. Since it’s sliced so thin, it only takes a few minutes to develop color and cook until tender. Toss it with your homemade teriyaki sauce, which has lots of fresh ginger, garlic and lime juice to balance out the sugar and spice. The sauce also has a small amount of MSG, which enhances the savory and salty flavors. It’s an optional ingredient, but if you don’t use it, be sure to add a pinch of kosher salt to the sauce.

This dish is served with tender blanched vegetables on the side. Blanching helps lock in all of the natural flavor of the vegetables. You can use your favorite vegetables, but I like to use something vibrant and green, such as broccoli or green beans. You could also use frozen edamame — blanch them for about one minute in salted water.

Technique Tip: It’s important to shock the broccoli or green beans in ice-cold water after blanching them. This stops the cooking process, so the vegetables remain crisp-tender and maintain their bright green color.

Swap Option: Similar cuts of beef, such as strip or hanger steak, can be substituted for flank. You can also use ground beef. 



  • 1 teaspoon plus 2 tablespoons vegetable oil, divided
  • 1 teaspoon whole cumin seeds
  • 1 cup long-grain white rice, rinsed well
  • 1 cup full-fat canned coconut milk
  • 1 cup water
  • 1/4 teaspoon plus 2 tablespoons kosher salt, divided
  • 12 ounces broccoli florets or trimmed green beans
  • 1 pound flank steak, cut into scant 1/2-inch thick slices
  • 2 tablespoons plus 1/3 cup tamari or reduced-sodium soy sauce, divided
  • 1/4 cup packed light brown sugar
  • 2 tablespoons Sriracha
  • 2 teaspoons fresh lime juice, plus wedges for serving
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons grated fresh garlic
  • 1/2 teaspoon MSG (optional)
  • 1/4 cup thinly sliced scallions
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Heat 1 teaspoon of oil and cumin in a medium saucepan over medium heat. Once the cumin seeds begin to sizzle, stir in the rice, coconut milk, water and 1/4 teaspoon of salt. Bring to a boil, then reduce the heat, cover and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and keep covered.


Meanwhile, bring a large pot of water to a boil. Add the remaining 2 tablespoons of salt and the broccoli or green beans. Cook, stirring occasionally, until bright green and tender, about 2 minutes. Drain and transfer to a bowl of ice water, then drain again.


In a medium bowl, toss the flank steak with 2 tablespoons of tamari. Let stand at room temperature for 15 minutes, then drain and pat dry with paper towels.


In a small bowl, whisk together the remaining 1/3 cup of tamari, brown sugar, Sriracha, lime juice, ginger, garlic and MSG (if using).


Heat the remaining 2 tablespoons of oil in a large heavy-bottomed skillet over medium-high heat. Working in batches, add the steak to the skillet in an even layer. Cook, flipping once, until golden brown on both sides and just cooked through, 2 to 3 minutes per batch. Transfer to a plate. Add the tamari sauce to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Remove from the heat and return the beef and any accumulated juices to the pan, tossing to coat in the sauce.


Spoon the teriyaki beef and vegetables over the coconut rice. Sprinkle with scallions and serve with lime wedges.