Lemon Ginger Teriyaki Steak and Rice Recipe
This 30-minute Lemon Ginger Teriyaki Steak and Rice recipe is the perfect weeknight dinner. Juicy flank steak, tangy teriyaki marinade, and herby lemon garlic rice — quick, simple, and delicious.
Servings: 4 servings
Calories: 399kcal
Ingredients
Steak
- 1 pound flank steak
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
Rice
- 2-3 cups cooked basmati rice
- 2 tablespoons olive oil
- 1/2 cup fresh herbs chopped (like basil, cilantro, parsley, dill or a combination)
- 2 teaspoons lemon zest
Instructions
- Using a sharp knife, slice the flank steak in half lengthwise.
- In a bowl, whisk together soy sauce, honey, lemon juice, ground ginger, and garlic powder. Reserve a few tablespoons in a separate bowl to use later as sauce. (Important: Always reserve marinade before adding raw steak for food safety.)
- Set your grill, grill pan, or heavy skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes per side for medium-rare, or until desired doneness. Remove from the heat and let them rest for 5-10 minutes.
- Toss the cooked rice with the olive oil, herbs, and lemon zest. Season with salt and pepper
Notes
- Marinade Time: With lemon juice in the mix, 5–30 minutes is plenty. Longer can affect the texture.
- Cook Hot & Fast: Use a hot grill or cast iron skillet for the best sear and juicy steak.
- Check Doneness: For flank steak, medium-rare (130–135°F) is ideal. Use an instant-read thermometer for accuracy.
- Slice Against the Grain: Always rest 5 minutes, then slice thinly across the grain for the most tender bites.
Nutrition
Calories: 399kcal | Carbohydrates: 42g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 876mg | Potassium: 513mg | Fiber: 1g | Sugar: 18g | Vitamin A: 633IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 3mg