If you are craving a dish that brings the perfect harmony of sweet, savory, and tender, you have to try this Beef Teriyaki Recipe. It’s a fantastic way to turn simple ingredients into a mouthwatering feast that feels both comforting and a bit special. From the rich soy-based sauce kissed with garlic and ginger to the juicy strips of beef cooked to perfection, every bite is bursting with flavor that will have you coming back for seconds (and maybe thirds!).
Ingredients You’ll Need
The magic of this Beef Teriyaki Recipe truly starts with a handful of straightforward yet essential ingredients. Each one adds its own unique touch, creating the delicious balance between salty, sweet, tangy, and umami that makes the dish so addictive.
- Beef (1 pound): Choose sirloin or flank steak for tender, flavorful strips that cook quickly and soak up the sauce beautifully.
- Soy sauce (1/4 cup): The salty, savory backbone that defines the teriyaki flavor.
- Brown sugar (2 tablespoons): Adds the perfect mellow sweetness to balance the soy’s saltiness.
- Rice vinegar (2 tablespoons): Offers a subtle tang that lifts and brightens the sauce.
- Sesame oil (1 tablespoon): Contributes a nutty aroma and rich taste that’s signature in Asian cooking.
- Garlic, minced (2 cloves): Infuses a punch of savory depth that enhances the entire dish.
- Grated ginger (1 tablespoon): Provides fresh, zesty warmth for an irresistible kick.
- Cornstarch (1 tablespoon): Key for thickening the sauce to a glossy, luscious finish.
- Water (1/4 cup): Used to create the cornstarch slurry for smooth sauce texture.
- Sesame seeds (1 teaspoon, optional): Add a subtle crunch and visual appeal when sprinkled on top.
- Green onions, chopped (2): Garnish with fresh color and a mild, oniony bite.
How to Make Beef Teriyaki Recipe
Step 1: Prepare the Beef Strips
Start by slicing your beef against the grain into thin strips about a quarter-inch thick. This technique ensures your beef stays tender and easy to chew once cooked, making every bite a delight.
Step 2: Mix the Teriyaki Sauce
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar dissolves and the sauce looks smooth. This blend creates that perfect balance of sweet, salty, and tangy flavors unique to the Beef Teriyaki Recipe.
Step 3: Make the Cornstarch Slurry
In another bowl, stir the cornstarch into water until fully dissolved. This slurry is crucial for thickening the sauce later, giving it that shiny glaze everyone loves on teriyaki dishes.
Step 4: Cook the Beef
Heat a large skillet or wok over medium-high heat and add the sliced beef. Stir occasionally as the beef cooks, letting the edges brown nicely. This should take about 3 to 4 minutes, and you’ll want to remove the beef from the skillet once it is cooked through and set it aside temporarily.
Step 5: Simmer the Sauce
Use the same skillet to pour in your prepared sauce. Bring it to a simmer over medium heat and let it cook for 2 to 3 minutes. You’ll see it start to fragrant and thicken lightly — a sign that it’s developing all those rich flavors.
Step 6: Thicken the Sauce
Slowly whisk in the cornstarch slurry to your simmering sauce, stirring continuously. In about 1 to 2 minutes, you’ll notice the sauce turn thicker and more glossy — the perfect coating consistency for your beef.
Step 7: Combine and Finish
Return the cooked beef strips to the skillet and toss them in that thickened, fragrant sauce until every piece is lusciously coated. Remove the skillet from heat, transfer the beef to a serving dish, and get ready for the final touches.
Step 8: Garnish and Serve
Sprinkle sesame seeds over the top for a satisfying crunch and scatter chopped green onions to add freshness. Your Beef Teriyaki Recipe is now ready to enjoy!
How to Serve Beef Teriyaki Recipe
Garnishes
Adding sesame seeds and chopped green onions is a simple way to elevate the dish’s appearance and add subtle layers of flavor and texture. The sesame seeds provide a gentle nutty bite, while the green onions impart a fresh, bright contrast to the rich sauce.
Side Dishes
This Beef Teriyaki Recipe pairs wonderfully with steamed white rice or sticky jasmine rice, which soaks up all that wonderful sauce. For some extra veggies and color, consider serving it alongside stir-fried broccoli, snap peas, or a crisp Asian slaw — these will complement the savory-sweet beef perfectly.
Creative Ways to Present
For a fun twist, serve the beef teriyaki over cauliflower rice to keep it low carb or try it wrapped in lettuce leaves for a fresh handheld bite. You can even turn it into a bowl meal by layering the beef with rice, sautéed veggies, and a drizzle of extra teriyaki sauce for an irresistible, restaurant-style experience at home.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover beef teriyaki, store it in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a great option for meal prep or a quick next-day dinner.
Freezing
This Beef Teriyaki Recipe freezes nicely as well. Place the cooled beef and sauce in a freezer-safe container or zip-top bag and freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge before reheating.
Reheating
To bring your leftovers back to life, gently reheat the beef and sauce in a skillet over medium heat. Stir occasionally until warmed through, adding a splash of water or soy sauce if the sauce has thickened too much during storage.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin or flank steak works best for tenderness and quick cooking, you can also use skirt steak or even ribeye if you prefer a richer flavor. Just adjust cooking times to avoid overcooking.
Is it possible to make this recipe gluten-free?
Yes, by using gluten-free tamari or soy sauce, you can enjoy this Beef Teriyaki Recipe without gluten. Just make sure any other ingredients, like the vinegar and sesame oil, are also certified gluten-free.
Can I prepare the sauce ahead of time?
Definitely! The sauce can be mixed a day or two in advance and stored in the refrigerator. Just give it a quick whisk before using, as some separation may occur.
What can I substitute for brown sugar?
If you don’t have brown sugar on hand, white sugar with a little molasses, coconut sugar, or honey will work. Just be mindful that the flavor and sweetness level might slightly change.
How do I get the beef extra tender?
Marinating the beef strips in the teriyaki sauce for 30 minutes to an hour before cooking can help tenderize the meat further and infuse extra flavor. Also, slicing against the grain is key to tenderness.
Final Thoughts
This Beef Teriyaki Recipe is one of those dishes that never fails to impress, whether you’re cooking for family, friends, or just treating yourself. It’s quick, flavorful, and so satisfying that it quickly becomes a favorite go-to meal. Trust me, once you make it, you’ll want to keep this recipe in your weekly rotation — it’s that good! So grab your skillet and get ready to enjoy a taste of homemade teriyaki magic.
Print
Beef Teriyaki Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
This Beef Teriyaki recipe features thinly sliced sirloin or flank steak cooked in a savory homemade teriyaki sauce made with soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. The sauce is thickened with a cornstarch slurry and garnished with sesame seeds and green onions for an authentic, flavorful Japanese-inspired dish that’s quick and easy to prepare on the stovetop.
Ingredients
Beef Teriyaki
- 1 pound beef (such as sirloin or flank steak)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame seeds (optional)
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the Beef: Slice the beef into thin strips, about 1/4 inch thick, cutting against the grain to ensure tenderness.
- Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce.
- Set Sauce Aside: Keep the prepared sauce mixture to the side for later use.
- Prepare Cornstarch Slurry: In a separate small bowl, combine cornstarch with water and mix thoroughly until the cornstarch dissolves completely, forming a smooth slurry.
- Heat the Skillet: Place a large skillet or wok over medium-high heat and allow it to become hot.
- Cook the Beef: Add the beef strips to the skillet and stir occasionally until the beef browns and is cooked through, approximately 3-4 minutes.
- Remove Beef: Take the cooked beef out of the skillet and set it aside on a plate to rest.
- Simmer the Sauce: Pour the reserved sauce mixture into the same skillet and bring it to a simmer over medium heat.
- Reduce and Thicken: Let the sauce simmer for 2-3 minutes until it slightly thickens.
- Add Slurry: Stir in the cornstarch slurry carefully and continuously stir as the sauce thickens further, which should take about 1-2 minutes.
- Combine Beef and Sauce: Return the beef to the skillet and toss thoroughly, ensuring each strip is coated evenly with the thickened teriyaki sauce.
- Remove from Heat: Take the skillet off the heat and transfer the beef to a serving plate.
- Garnish with Sesame Seeds: Sprinkle sesame seeds over the beef if using, adding a subtle nutty flavor and a nice visual touch.
- Add Green Onions: Garnish with chopped green onions for freshness and a mild onion aroma. Serve immediately while hot.
Notes
- For best results, slice the beef against the grain to keep it tender.
- You can substitute brown sugar with honey or maple syrup for a different sweetness profile.
- If you prefer a thicker sauce, increase the cornstarch to 1.5 tablespoons combined with the water.
- To reduce sodium, use low-sodium soy sauce.
- This dish pairs well with steamed rice or stir-fried vegetables.
- Optional sesame seeds add a nice texture and flavor but can be omitted for allergy considerations.
