Steamed Broccoli and Carrots Siracha Teriyaki Bowl
Steamed Veggies are amazing and perfect to make for a quick healthy meal! Over the weekend, Jimmy made Steak Teriyaki with Wasabi Mashed Potatoes (which was awesome!) and made the Siracha Teriyaki Recipe from my Broccoli Pepper Bowls with Siracha Teriyaki recipe. We had sauce leftover, so I decided to use that sauce with some Steamed Veggies! This is a quick, delicious and healthy meal! I love Steamed Veggies!
Course
Main Course
Cuisine
Japanese
Keyword
vegetarian
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Ingredients
Bowl Ingredients:
1cupof riceuncooked
3cupsbroccoli florets
1 ½cupsof baby carrots
3stalks of green onions/scallions chopped
Siracha Teriyaki Ingredients:
2clovesgarlic chopped
½cupreduced sodium soy sauce
½cupwater
1Tginger grated
1Trice wine vinegar
1Tbrown sugar
1 ½Tcorn starch
1teas siracha sauceor more if you like it spicier
Instructions
Begin with rice:
Cook rice according to package directions (the brand I used took 20 minutes)
Prepare teriyaki sauce:
In a mixing bowl, whisk together soy sauce, water, ginger, vinegar, brown sugar, corn starch and siracha
With about 1 teas. olive oil, over medium heat, sauté garlic in a small sauce pan for 2 minutes
Add contents of mixing bowl to pan and bring to boil
Reduce heat (be sure to stir while it is reducing) and let simmer on low (stir occasionally) until ready to use.
Prepare steamed veggies:
In a medium sauce pan/pot – fill up to an inch of water and bring to boil
Place broccoli and carrots in a steamer basket and place on top of the pan and cover, steam for 7 minutes. Note – steamer basket should be above the water, not submerged in water.
Assemble / Serve:
When everything finishes – assemble / portion into bowls, rice and steamed veggies
Drizzle teriyaki sauce over top or serve on the side and garnish with green onions
Recipe Notes
This makes 2 big servings or 3 mid-sized servings. A little of the sauce goes a long way, so you will have extra sauce; you can save it for the weekend for chicken or steak teriyaki or use it as a dip for dumplings or other veggies. Or you can make the sauce ahead of time and reheat when you are ready to make this. If you like thinner sauce, you can add more water. If you do not like spicy, you can reduce or leave out siracha or add more if you love it!