Teriyaki Beef and Broccoli Bowls

How to make it

1. Toss the beef in the cornflour (reserving about 2 teaspoons for thickening later) until evenly coated. This will help create a crispy exterior and thicken the sauce as it cooks.
2. Heat a film of oil in a large frying pan or wok over high heat. Add the beef in batches, searing for 2-3 minutes per side, or until nicely browned. Remove and set aside.
3. In the same pan, add a little more oil if needed. Stir fry the broccoli florets for 3-4 minutes, or until just tender but still bright green. Add the edamame to the pan and toss to heat.
4. In a small bowl, whisk together the gluten-free soy sauce, mirin, honey, sesame oil, garlic, and ginger. Stir in the cornflour mixed with a little liquid to thicken.
5. Return the cooked beef to the pan with the broccoli. Pour in the teriyaki sauce and toss everything together for 1-2 minutes, until the sauce has thickened and the beef is fully coated.
6. Divide the rice between bowls, top with the beef and broccoli, and garnish with sliced spring onions and sesame seeds. Serve immediately while hot.