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.
-
Serve with white rice. Garnish with scallions/ green onions.
Recipe Notes
-
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutrition does not include rice
-
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.
-
Make it gluten free: Use tamari sauce instead of soy sauce
-
This recipe makes a nice amount of sauce so that there’s enough to coat your rice when assembling bowls.
-
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!
-
This recipe can technically serve 4, but I feel like it makes 3 larger sized servings. Or 2 servings with some seconds.