Upgrade your dinner rotation with this Beef Teriyaki recipe, a quick and delicious recipe that’s sure to please the whole family. And it’s way better than takeout!
It’s the perfect blend of savory and sweet flavors, making it a great weeknight meal for those who need a tasty dinner on the table fast.
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How to Make Beef Teriyaki
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Beef Teriyaki recipe, you will need the following ingredients:
- Flank steak (or London Broil, skirt steak, jiffy steak, your favorite beef cut)
- Cornstarch
- Soy sauce (Tamari and coconut aminos work too)
- Brown sugar
- Honey
- Mirin
- Sesame oil
- Avocado oil
- Fresh ginger
- Garlic
- Scallions/ green onions
- White rice, sticky rice, or rice of choice for serving (we prefer cooked Jasmin rice)
This dish can also be tailored with some red pepper flakes for added spice or sesame seeds or water chestnuts for extra crunch. Also, some people prefer to serve this over egg noodles as opposed to rice. Feel free to try that if you prefer. I like and recommend the rice, personally!
If you’ve never used Mirin, no worries because you can find it as most conventional grocery stores, near the soy sauce. Our WalMart has it! And of course, Asian grocery stores will have it as well.
Cooking Beef Teriyaki
Beef Teriyaki is a simple yet delightful recipe that brings the essence of Japanese cooking into your home.
Slice the flank steak into bite-size pieces and toss them with cornstarch to ensure each piece is well-coated.
Prepare a homemade teriyaki sauce by mixing soy sauce, brown sugar, honey, and mirin.
Marinate the steak pieces in half of this sauce, setting the rest aside for later use.
In a large skillet or wok, heat avocado oil over medium-high heat.
Cook the marinated steak until it’s perfectly caramelized and then set aside.
In the same pan, sauté fresh ginger and garlic to infuse flavors into the remaining teriyaki sauce, which you’ll thicken with a slurry of cornstarch and water.
Return the beef to the pan, toss everything together and simmer until the sauce thickens and glazes the beef beautifully.
Serve the beef teriyaki over a bed of fluffy white rice, garnished with sliced scallions, for a meal that not only tastes great but also brings comfort after a long day.
I hope y’all enjoy this easy beef teriyaki! Be sure and let me know if you try it.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Beef Teriyaki Recipe
Upgrade your dinner rotation with this Beef Teriyaki recipe, a quick and delicious meal you can make in a snap. Better than takeout!
Ingredients
- 1 pound flank steak
- 3 tablespoons cornstarch divided
- 3/4 cup soy sauce
- 1/3 cup packed brown sugar
- 2 tablespoons honey
- 1/4 cup mirin
- 2 teaspoons sesame oil
- 1/2 cup water divided
- 3 tablespoons avocado oil divided
- 2 teaspoons chopped fresh ginger peeled
- 6 cloves garlic coarsely chopped
- 2 scallions thinly sliced (only dark green parts)
- cooked white rice for serving
Instructions
- Slice steak against the grain and into 1” bitesize pieces. Place into a large bowl and sprinkle with 2 tablespoons cornstarch. Massage cornstarch into the steak.
- Make the marinade: In a medium bowl, whisk together the soy sauce, brown sugar, honey, mirin, sesame oil, and water.
- Pour HALF of the marinade over the bowl of steak and mix together. Set in the fridge to marinade for at least 1 hour. *Be sure to save the remaining half of the marinade for later use.
- Remove steak from the fridge and let sit for 10 minutes before you plan to proceed with the next step to cook it.
- Heat 1 tablespoon of oil in a large nonstick frying pan over medium-high heat. Add the steak (discard any excess marinade from the bowl) and cook for 4-5 minutes, mixing occasionally until cooked through. Transfer cooked steak to a plate.
- Reduce the heat to medium. In the now-empty pan, add 1 tablespoon of oil, chopped ginger and garlic. Cook for 1 minute until fragrant.
- Mix remaining 1 tablespoon of cornstarch into the remaining half of the marinade. Pour the mixture into the pan and simmer over medium-low heat, mixing often, just until it begins to thicken.
- Add the steak back into the pan and mix together. Cook on medium-low heat for 5 minutes.
- Turn off the heat and transfer the beef teriyaki to a serving plate.
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Serve with white rice. Garnish with scallions/ green onions.
Recipe Notes
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Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutrition does not include rice
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Sometimes grocery stores will sell the flank steak labeled as “pepper steak” – this is also a perfect option for this recipe! I used pepper steak since that is the only packaged cut my grocery store sold, but typically “pepper steak” is flank steak, so it’s the same thing. Skirt steak is also a great substitute for flank steak, but I find it can be very salty, so may not work as well with all the soy sauce flavor.
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Make it gluten free: Use tamari sauce instead of soy sauce
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This recipe makes a nice amount of sauce so that there’s enough to coat your rice when assembling bowls.
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I would recommend making 1 1⁄2 cups raw rice to go with this amount of meat. If you like more, of course make more!
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This recipe can technically serve 4, but I feel like it makes 3 larger sized servings. Or 2 servings with some seconds.
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