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Beef Teriyaki Casserole



Adjust an oven rack to the middle position and heat the oven to 450 degrees.
Bring 4 quarts of water to a boil in a large pot (with a perforated pasta insert, if available) over high heat.
Add 1 tablespoon salt, the beans, and peppers; cook until the vegetables are brightly colored and slightly crunchy, about 1 minute.
Remove the vegetables from the boiling water with a slotted spoon (or by lifting out the past insert, if using) and spread out over a paper-towel-lined baking sheet to drain and cool.
Return the water to a boil and add the rice; cook until almost tender but still firm to the bite, about 12 minutes.
Drain thoroughly.
Meanwhile, thoroughly pat the meat dry with paper towels.
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
Distribute half of the meat evenly in the skillet and cook, without stirring, until well browned on one side, about 4 minutes.
Transfer the meat to a clean plate; set aside.
Add 1 more tablespoon oil to the skillet and return to medium-high heat until just smoking; brown the remaining meat and transfer it to the plate.
Whisk the soy sauce, mirin, sugar, and cornstarch together until the sugar has dissolved; set aside.
Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering.
Add the ginger, garlic, and minced scallions; cook until fragrant, about 30 seconds.
Briefly re-whisk the soy mixture and add it to the skillet.
Bring to a simmer and cook until thickened, 1 to 2 minutes.
Off the heat, add the browned meat and toss to coat.
Spread the rice into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size).
Spread the cooked beans and red peppers over the rice.
Spread the beef evenly over the vegetables and sprinkle with the sesame seeds.
Bake until the beef looks dark and glossy, 15 to 20 minutes.
Sprinkle with the sliced scallion greens.
Serve immediately.