Tri-Tip Teriyaki Bowl
Sticky sweet and tangy, our Tri-Tip Teriyaki Bowls begin with fire-seared beef glistening in a teriyaki glaze. This Japanese-inspired dish layers thin slices of tri-tip and colorful, crunchy veggies artfully arranged on a bed of rice with teriyaki sauce and sesame seeds on top.
About the cut: Tri tip or triangle steak, comes from the triangular bottom tip of the sirloin. It’s a lean and tasty cut that weighs between 1 1/2 to 3 pounds.
We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your grill or smoker.
- 1 (2-3 pound) tri-tip roast
- 1 (20-ounce bottle) teriyaki sauce, divided
- 1 tablespoon salt
- 1 tablespoon pepper
- 4 cups cooked rice
- 2 cups shredded carrots
- 2 cups chopped purple cabbage
- > teriyaki sauce, to taste
- 2 tablespoons sesame seeds