Japanese BBQ Sticky Beef Bowls
I love a good slow cooker meal, especially on nights when I know getting dinner on the table is going to feel chaotic. This one requires just a few minutes of prep, uses mostly pantry staples, and can easily be turned into a balanced, macro-friendly bowl.
Ingredients
1 lb ribeye steak, excess fat trimmed
1/3 cup low-sodium beef broth
1/4 cup sugar-free teriyaki marinade
2 tbsp Japanese BBQ sauce
2 tsp low-sodium soy sauce
2 tsp hoisin sauce
2 cloves garlic, minced
1/2 tsp ground ginger
Red pepper flakes, optional
1 tbsp cornstarch + 1 tbsp cold water
For serving: jasmine rice, steamed broccoli, green onion and sesame seeds.
Instructions
1. Prep the steak.
Trim any large pieces of excess fat from the ribeye and slice into strips.
2. Make the sauce.
Add the beef broth, teriyaki marinade, Japanese BBQ sauce, soy sauce, hoisin, garlic, ginger and red pepper flakes to the slow cooker. Stir to combine.
3. Add the steak.
Add the sliced ribeye and toss until it's coated in the sauce.
4. Slow cook.
Cover and cook on LOW for 3–4 hours or HIGH for 1 1/2–2 hours, until the steak is cooked and tender. Because ribeye is already a tender cut, avoid cooking it much longer than necessary.
5. Thicken the sauce.
Once the steak is done, remove it from the slow cooker and set aside. Whisk together 1 tablespoon cornstarch and 1–2 tablespoons cold water to create a slurry. Slowly whisk it into the sauce and cook for 1–3 minutes, until the sauce becomes thicker and glossy.
6. Toss and serve.
Toss the steak once more, and serve over jasmine rice with steamed broccoli and finish with green onions and sesame seeds.
How to Make It More Macro-Friendly
Ribeye is a higher-fat cut of beef, but that doesn't mean it can't fit into a balanced meal. I like to trim away any large pieces of visible fat and build my bowl with plenty of broccoli, a portion of rice and 4–6 ounces of steak.
If you want to make the recipe even leaner, you can swap the ribeye for sirloin or flank steak.
Stats
Prep Time: 10 minutes
Cook Time: 3–4 hours
Servings: 4
This is one of those recipes that's perfect for nights when you want something that tastes like takeout but still fits into your normal routine. The combination of teriyaki, Japanese BBQ and just a little hoisin makes the sauce sweet, savory and SO good over rice.
Macros
For 1/4 of the steak + sauce: approximately
330 calories | 25g protein | 9g carbs | 21g fat
Nutrition information is an estimate and does not include rice, broccoli or optional toppings. Exact macros will vary based on the ribeye and brands of sauces used.
