Teriyaki Steak with Rice

The perfect recipe for skirt steak which takes under 30 minutes to make!


Time 30 minutes
Servings 4
Difficulty Easy





  • 3 cups Water
  • 2 cups Basmati rice, rinsed
  • 1 tsp Salt


  • 1 ½ lbs Steak, skirt
  • 1 tbsp Neutral oil
  • 2 cloves Garlic , chopped
  • 1 tbsp Ginger, peeled and chopped
  • ¼ cup Honey
  • ½ cup Soy sauce
  • ½ cup Water
  • 2 Scallion, sliced


  • In a saucepan, bring water to a boil. Stir in basmati rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all liquid, about 20 minutes. Remove from heat and let steam, covered, for 10 minutes. 
  • Slice steak against the grain as thin as you can. In a large skillet, heat olive oil over medium-high heat. Add half the beef to skillet and sprinkle with salt and black pepper. 
  • Turn heat to high and cook, undisturbed, until it’s browned on the bottom and releases easily from pan, about 3 to 5 minutes. Transfer to a bowl and repeat with olive oil and remaining beef. 
  • Add garlic and ginger to skillet and cook, stirring frequently, until soft, about 2 to 3 minutes. 
  • Stir in honey, soy sauce, and water. Bring to a boil. Reduce heat so that mixture bubbles gently and cook, stirring occasionally, until sauce thickens and lightly coats the back of a spoon, about 2 to 3 minutes. Return steak to skillet and toss with sauce. 
  • Using a fork, fluff rice. Plate evenly among 4 bowls and top with steak and sauce. Garnish with scallions and serve.


  • Placing steak in freezer for 30 minutes prior to slicing will make it easier

  • You can substitute beef for boneless chicken or pork, cut into strips