As much as I love to cook, I’m also a huge fan of takeout—and takeout Asian cuisine is no exception. I spend a lot of time at my beach house in the summer, and when I get home on Sunday evening, my first thought is, “What’s for dinner?” I’m usually not in the mood to get back in the car and venture to the grocery store (after all, I just had a two-hour drive home), so Chinese food takes the cake.

The downside to Chinese food is, of course, the fact that it’s probably the unhealthiest takeout option on the market (seriously—even the veggies are drowned in some kind of high-calorie-yet-delicious sauce). On a personal note, my favorite Chinese restaurant just changed hands, and between you and me, it has totally gone downhill.

I’ve always been a huge sushi fan, but I’ll admit I haven’t gotten too deep into Japanese cuisine besides that. Plus, the sushi place is a good five minutes farther away than the Chinese place, so if I’m being honest, that’s another reason why I usually settle for Chinese food. However, I got home early from my beach house yesterday, so I had a little extra time and motivation and decided to whip up one of my cookbook recipes: Teriyaki Steak Stir Fry.

As I said, I don’t know too much about Japanese cuisine, but I do know that anything teriyaki is right up my alley. It took almost no time for this recipe (here’s a secret: microwaveable rice cooks so much quicker than stovetop rice). Plus, it’s a perfect week night dinner if there’s any leftover steak in the refrigerator.

Healthy tip: Swap the white rice for brown rice for a dose of fiber-filled, energy-boosting complex carbs.

Makes 2 teriyaki bowls

Ingredients:
2 1/2 cups white rice
8 ounces thin strip steak (about 1/2 inch thick)
Pepper to taste
2/3 cup teriyaki sauce
1 1/2 tablespoons soy sauce
1 teaspoon rice vinegar
1/2 tablespoon honey
1 bell pepper, roughly chopped
1 tablespoon olive oil

Directions:
Cook rice according to package instructions. Season steak with pepper, and cook over medium heat for about 4 minutes on each side (or until internal temperature reaches at least 145). In a small bowl, combine teriyaki sauce, soy sauce, rice vinegar and honey, and mix well. In a pan, sauté bell pepper in olive oil over medium heat for about five minutes. Slice cooked steak and add to peppers; add rice and then sauce. Combine well; serve immediately.