Little Mountain Teriyaki Beef over Castor River Rice
Pasture-raised stew beef from Little Mountain Farm slow-cooked into fork-tender bites coated in a glossy homemade teriyaki glaze, served over regenerative long-grain rice from Castor River Habitat & Farm. Two family farms, one weeknight dinner.
INGREDIENTS
• 2 pounds Little Mountain Farm stew beef, trimmed and cut to uniform 1-inch pieces
• 1 teaspoons kosher salt (for seasoning the beef)
• 2 tablespoons neutral oil (avocado or grapeseed), for searing
• 0.5 cups low-sodium soy sauce
• 0.3 cups brown sugar, packed
• 2 tablespoons honey (local if you have it)
• 0.3 cups apple cider vinegar
• 5 garlic cloves, minced
• 1 tablespoons fresh ginger, grated (or 2 tsp ginger paste)
• 1 teaspoons toasted sesame oil
• 0.5 teaspoons freshly ground black pepper
• 0.3 teaspoons red pepper flakes (optional)
• 1.5 tablespoons cornstarch
• 3 tablespoons cold water (for slurry)
• 1.5 cups Castor River Habitat & Farm long-grain white rice
• 2.5 cups water (for cooking rice)
• 0.8 teaspoons kosher salt (for rice)
• 1 tablespoons unsalted butter (for rice)
• 3 green onions, thinly sliced
• 1 tablespoons toasted sesame seeds
STEPS
1. Sear the beef: Pat the 2 pounds Little Mountain Farm stew beef, trimmed and cut to uniform 1-inch pieces dry with paper towels — dry meat browns, wet meat steams. Season all over with 1 teaspoons kosher salt (for seasoning the beef). Heat 2 tablespoons neutral oil (avocado or grapeseed), for searing in a large skillet over medium-high until shimmering. Working in two batches so you don't crowd the pan, sear the beef 60-90 seconds per side until you get a deep brown crust. You're not cooking it through, just building flavor. Transfer to the slow cooker.
2. Build the teriyaki sauce: In a medium bowl, whisk together 0.5 cups low-sodium soy sauce, 0.3 cups brown sugar, packed, 2 tablespoons honey (local if you have it), 0.3 cups apple cider vinegar, 5 garlic cloves, minced, 1 tablespoons fresh ginger, grated (or 2 tsp ginger paste), 1 teaspoons toasted sesame oil, 0.5 teaspoons freshly ground black pepper, and 0.3 teaspoons red pepper flakes (optional) until the sugar is dissolved. Pour over the beef in the slow cooker and stir to coat every piece.
3. Slow cook: Cover and cook on LOW for 6-7 hours, or HIGH for 3-3.5 hours. You're looking for beef that yields easily to a fork but still holds its shape — Little Mountain stew beef has enough marbling to stay tender without falling apart into shreds.
4. Cook the Castor River rice: About 30 minutes before the beef is done, rinse 1.5 cups Castor River Habitat & Farm long-grain white rice in a fine-mesh strainer until the water runs mostly clear. Combine the rinsed rice, 2.5 cups water (for cooking rice), 0.8 teaspoons kosher salt (for rice), and 1 tablespoons unsalted butter (for rice) in a heavy-bottomed saucepan. Bring to a boil, then immediately reduce to the lowest simmer, cover, and cook undisturbed for 18 minutes. Remove from heat and let rest, still covered, for 10 minutes. Fluff with a fork — the grains should be separate and tender.
5. Thicken the glaze: In a small bowl, whisk 1.5 tablespoons cornstarch into 3 tablespoons cold water (for slurry) until smooth (no lumps — this is the slurry). Stir into the slow cooker, then leave the lid off and cook on HIGH for another 15-20 minutes. The sauce will thicken into a glossy glaze that coats the back of a spoon and clings to the beef.
6. Plate and garnish: Spoon a generous mound of Castor River rice into each bowl. Top with teriyaki beef and plenty of the glossy sauce — don't be shy, the rice is built to soak it up. Finish with 3 green onions, thinly sliced and 1 tablespoons toasted sesame seeds.
The story behind the bowl: Little Mountain Farm's pasture-raised stew beef braises into something far better than the cut suggests — the marbling renders down and bastes the meat from the inside. Castor River Habitat & Farm is a third-generation family farm in Southeast Missouri's Delta Region, growing rice the regenerative way: no flooding, no tilling, no burning, cover-cropped year-round, and Non-GMO Project verified. Same conviction, different crop.
Make-ahead. The teriyaki beef holds beautifully in the fridge for 4 days and freezes for 3 months. The flavor actually deepens overnight. Cook the rice fresh.
Swap the rice. Castor River's long-grain brown rice works too — just bump the water to 2¾ cups and the simmer time to 40-45 minutes.
For a bigger crowd. Double everything except the sauce — increase the sauce by 1.5×. The beef releases liquid as it cooks and you don't want to drown it.