Can you believe it’s already almost the end of March? How did that happen? I’m excited to share this new recipe with you all today. I haven’t messed around with Asian recipes other than a super basic stir-fry that I make sometimes, so I wanted to work on something a little more involved (aka more than just adding teriyaki sauce).

This recipe includes some of our favorite veggies: onion, bell pepper, and broccoli. It even has barley, which I firmly believe everyone should try! Flank steak is the ideal meat for this recipe, but we used a different beef cut this time and it was a little tough. I used Quaker Oats quick-cook barley, which only took 10-12 minutes to cook (amazing), but you can use any other kind as long as you follow the cooking instructions.

It’s a different take on steak teriyaki and we love it! Make sure to let us know your thoughts.

Steak Teriyaki with Barley and Veggies

Yield: 4


  • 3/4 pound flank steak, sliced thinly against the grain
  • 2 cups broccoli
  • 1 cup uncooked barley
  • juice of 1 lemon
  • 1 bell pepper, sliced
  • about 1 cup sliced onion
  • 1/2 cup vegetable broth
  • 2 tablespoons butter
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
    For the marinade
  • juice of 1 lemon
  • 1/4 cup olive oil
  • 1/8 cup teriyaki sauce
  • 1/8 cup soy sauce
  • 1 heaping teaspoon minced garlic
  • 1/4 teaspoon ground ginger


  1. Combine lemon juice, olive oil, teriyaki sauce, soy sauce, minced garlic, ginger, and sliced steak in a freezer bag and marinade for 30 minutes or longer
  2. Cook barley according to directions on box (we used quick cook and it took about 10 minutes)
  3. While barley cooks, cook marinaded steak in one layer in olive oil for about a minute
  4. Stir to flip and cook the other side of steak slices for 1-2 minutes
  5. Set cooked steak aside
  6. Melt butter in pan and cook onions, bell pepper, and red pepper flakes until heated through
  7. Add lemon juice, vegetable broth, cooked barley, and broccoli into pan and cook for 10 minutes or so on medium heat until everything is tender
  8. Add steak back into pan to reheat about 6 minutes before finished cooking
  9. Serve immediately

4 thoughts on “Steak Teriyaki with Barley and Veggies {Recipe}”

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