Stir-Fried Teriyaki Steak Bowl with Roasted Sweet Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Tender stir-fried steak glazed with a sweet teriyaki sauce, served over steamed rice with honey-roasted sweet potatoes and crisp broccoli. This japanese-inspired beef ready in about 50 minutes pairs thinly sliced sirloin steak, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, thinly sliced sirloin steak
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp cornstarch
• 2 tbsp water
• 2 medium, peeled and diced into 1-inch cubes sweet potatoes
• 1 tbsp honey
• 3 tbsp, divided olive oil
• 2 cups broccoli florets
• 3 cups steamed jasmine rice
• 1 tsp for garnish sesame seeds
• 2, thinly sliced for garnish green onions

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 1 tbsp olive oil and 1 tbsp honey on a baking sheet. Roast for 25-30 minutes, turning halfway, until tender and caramelized.
2. Step 2: While sweet potatoes roast, combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp grated ginger in a bowl to make the teriyaki sauce.
3. Step 3: In a small bowl, mix 1 tsp cornstarch with 2 tbsp water until smooth and set aside.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz thinly sliced sirloin steak and stir-fry for 3-4 minutes until just browned.
5. Step 5: Pour the teriyaki sauce mixture over the steak and cook for 2 minutes, then add the cornstarch slurry and stir until the sauce thickens and coats the steak, about 1-2 minutes.
6. Step 6: In another pan, heat 1 tbsp olive oil over medium heat. Add 2 cups broccoli florets and sauté for 5 minutes until bright green and tender-crisp.
7. Step 7: To assemble bowls, divide 3 cups steamed jasmine rice among four bowls. Top each with the teriyaki steak, roasted sweet potatoes, and sautéed broccoli.
8. Step 8: Garnish each bowl with 1 tsp sesame seeds and 2 sliced green onions before serving.