Saleh’s Plate · By Saleh Alkhalifa

Teriyaki Beef with Brussels Sprouts & Wild Rice

Juicy seared beef brushed with a glossy ginger–garlic teriyaki glaze, served with caramelized Brussels sprouts and nutty wild rice for a satisfying sweet-savory dinner.

Ingredients

Wild rice

  • 1 cup wild rice blend, rinsed
  • 2¼ cups low-sodium beef or chicken broth
  • 1 tsp toasted sesame oil
  • ¼ tsp kosher salt

Teriyaki sauce

  • ⅓ cup low-sodium soy sauce
  • 3 tbsp mirin
  • 2 tbsp brown sugar or honey
  • 1 tbsp rice vinegar
  • 2 tsp finely grated fresh ginger
  • 2 garlic cloves, finely grated
  • 1 tsp cornstarch mixed with 1 tbsp cold water

Beef and Brussels sprouts

  • 4 sirloin or strip steaks, 6 oz each
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp neutral oil, divided
  • 1 tsp kosher salt, divided
  • ½ tsp freshly ground black pepper
  • 2 scallions, thinly sliced, for serving
  • 1 tsp toasted sesame seeds, for serving

Instructions

  1. Combine the wild rice blend, broth, sesame oil, and salt in a saucepan. Bring to a boil, cover, reduce to low, and simmer according to the package timing, usually 35–45 minutes, until tender. Rest covered for 10 minutes, then fluff with a fork.
  2. Whisk the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small saucepan. Simmer over medium heat for 4–5 minutes. Whisk in the cornstarch slurry and cook for 30–60 seconds, until glossy and lightly thickened. Remove from the heat.
  3. Heat the oven to 425°F (218°C). Toss the Brussels sprouts with 1 tablespoon oil, ½ teaspoon salt, and half the black pepper. Arrange cut-side down on a sheet pan and roast for 20–25 minutes, until deeply browned and tender.
  4. Pat the steaks dry and season with the remaining salt and pepper. Heat a heavy skillet over medium-high heat, add the remaining tablespoon oil, and sear the steaks for 3–5 minutes per side, depending on thickness and preferred doneness.
  5. During the final minute, reduce the heat to medium and brush the steaks generously with teriyaki sauce, turning once so the glaze caramelizes without burning. Transfer to a board and rest for 8–10 minutes.
  6. Slice the beef against the grain. Divide the wild rice and roasted Brussels sprouts among warm plates, add the beef, and spoon over more teriyaki sauce. Finish with scallions and sesame seeds.