• Lay your flank steak on a cutting board, and you’ll see “the grain” of the beef runs horizontal. Cut against the grain. If you have a rather larger piece of flank steak, it may be helpful to cut it into quarters, beginning with straight down the middle lengthwise. Then cut each half in half width wise, so that you’ll wind up getting strips of beef about 3″-5″ long.
  2 lbs flank steak
• Once your steak is all cut up, add it to a large plastic food storage bag, and add in the cornstarch. Shake it around vigorously until the beef is well coated with the corn starch. 
  ½ cup cornstarch
• Heat a large skillet or large wok on medium-high heat. Add about 2 tablespoon of cooking oil, and working in batches, begin cooking the beef. Remove the beef from the Ziploc bag, making sure to shake off excess cornstarch before adding to the pan. 
  2-3 tablespoon canola oil
• Cooking in batches as needed, cook the beef about 3 minutes per side, till browned and cooked through to your desired temperature. Remove and transfer to a large plate.
• In the mean time, steam the vegetables on the stove top in a steamer basket or microwave, and cook the rice according to package directions.
  4 medium carrots, 2 cups broccoli florets

Make the teriyaki sauce

• Combine teriyaki sauce ingredients, except the garlic and ginger, in a small bowl.
  ½ cup soy sauce, 2 tablespoon honey, 1 tablespoon rice wine vinegar, 2 teaspoon sesame oil, ¼ cup water
• Once beef is cooked, lower to low medium heat, and add a bit more oil to the pan as needed. Add the garlic and ginger first, stirring till nice and fragrant, about 1 minute.
  3 cloves garlic, 1 tablespoon ginger
• Immediately add the teriyaki sauce mixture and stir well. The sauce will be very thin, but don’t worry it will thicken up. 
• Add the cooked beef back into to pan with the sauce, and stir till well combined and the beef is coated with the sauce. You will notice after just a couple of minutes, that the sauce thickens up quite nicely, thanks to the cornstarch coated beef. 

Assembling beef teriyaki bowls

• Divide cooked rice into large individual serving bowls, about ¼-1/2 cup each. Pile on the beef and veggies, then top with optional garnishes like green onions and sesame seeds. Serve immediately, storing leftovers in an airtight container for 3-5 days.