Turn your leftovers into a delicious teriyaki beef casserole

Emily Monaco

Contributing Writer

When you're facing off with a fridge full of leftovers, a casserole is the ideal solution. The recipe below is a quick and easy way to turn leftover rice and veggies into a new, exciting main dish. The secret is an easy homemade teriyaki sauce that lends loads of flavor and moisture to the leftover rice. The result has all of the flavor of fried rice with a fraction of the fat.

Leftover rice is perfect for making fried rice or a rice casserole like this one, as a few days in the fridge dries it out, leaving it primed to soak up all the flavors of the sauce. The sauce also lends tons of flavor to the steak, which should be cooked quickly on the stovetop and then just crisped up under the broiler to keep it nice and tender.

Cooktop Cove

Teriyaki beef casserole

10 minutes

30 minutes

40 minutes

3/4 cup low-sodium soy sauce

½ cup water

¼ cup brown sugar

½ teaspoon garlic powder

½ teaspoon sesame oil

8 ounces flank steak

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon canola oil

3 cups cooked rice

3 cups mixed leftover or frozen vegetables broccoli, carrots, baby corn, cauliflower, cut into bite-sized pieces

1 scallion, thinly sliced

1 tablespoon sesame seeds

Preheat the oven to 350 F.

Slice the steak against the grain into bite-sized pieces.

Combine the soy sauce, water, sugar, garlic and sesame oil in a medium bowl. Add the meat, and ensure the meat is well covered on all sides. Marinate for at least 30 minutes and up to 6 hours.

Make a cornstarch slurry by whisking the cornstarch and water together. Set aside.

In an oven-safe skillet large enough to hold all of the ingredients, heat the oil over high heat. Remove the steak from the bowl, reserving the marinade. Add the steak, and cook until just seared on all sides, about 1 minute per side.

Add the reserved marinade to the skillet, and bring to a boil. Reduce the heat to low, add the cornstarch slurry, and whisk to combine. Cook until syrupy, about 2-3 minutes, then add the rice, and toss well to coat. Add the vegetables, and toss to combine.

Bake for 15 minutes, then remove the casserole, and scatter with the steak pieces. Broil an additional 5 minutes, just to crisp up the steak.

Garnish with scallions and sesame seeds just before serving.

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