We all know that teriyaki beef is delicious. Sweet, sticky, umami – there can be no opposition here. So with that acknowledged, let's just get busy making this quick and easy crowd-fave. It's a direct 30-minute route to satisfaction.
Place rice and 310ml (1¼ cups) cold water in a medium saucepan over high heat and bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until rice is cooked. Remove from heat, add baby spinach leaves and return lid. Keep covered until ready to serve. While rice is cooking, continue with step 2.
Thinly slice cucumber into rounds. Thinly slice spring onion. Place cucumber, spring onion, sesame oil, rice wine vinegar and sugar in a bowl with a pinch of salt and mix to combine. Set aside to lightly pickle until ready to serve.
Place teriyaki sauce, soy sauce and 20ml (1 tablespoon) water in a bowl and mix to combine.
Peel and thinly slice eschalot. Peel and crush garlic. Place cornflour in a bowl with salt and pepper. Add beef and toss well to coat.
Heat oil in a wok or frypan over high heat. Add beef in a single layer and cook, without stirring, for 2 minutes. Stir and cook for a further 2 minutes or until deep golden brown. Add garlic and eschalot and cook for a further 1–2 minutes or until softened. Add teriyaki sauce mixture and cook for 30 seconds or until well coated and sticky.
Divide spinach rice and beef between bowls. Top with cucumber pickle to serve.