The shelf beef is already glazed and seasoned, so this is a quick bowl where the strips stay tender and the sauce clings to hot rice. Pair them with a crisp vegetable and you have dinner in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 700 calories a serving, 41 g protein, 100 g carbohydrate, 14 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil in a saucepan with a pinch of salt, then add 1 cup rice, stir, and cover. Lower the heat and cook until the rice is tender and the water is absorbed, about 17 minutes.17 min
2. While the rice cooks, heat 2 teaspoons oil in a large skillet over medium-high heat. Add the 8 oz teriyaki beef sirloin strips and let them warm through, stirring occasionally, until the edges are caramelized and the sauce coats the meat, about 4 minutes total.4 min
3. Slice 3 scallions into thin rounds and cut 1 cucumber into thin half-moons or sticks. Divide the hot rice between two bowls, top each with half the teriyaki beef and sauce, and scatter the scallions and cucumber over the top.

Note Swap the cucumber for shredded carrot or a handful of spinach wilted into the rice. Leftovers keep three days in the fridge; reheat gently in the skillet with a splash of water to loosen the sauce. Serve with pickled ginger if you have it, or a cold beer.