Why You’ll Love This Beef Teriyaki

Restaurant-Worthy Taste: This dish delivers a rich, savory flavor profile with a hint of sweetness that can easily impress your dinner guests or satisfy a comfort food craving.

Quick and Simple: With a handful of simple steps and common pantry items, you can create a satisfying meal in under 30 minutes, making it perfect for busy weeknights.

Versatile Crowd-Pleaser: Whether paired with rice, noodles, or steamed vegetables, beef teriyaki is adaptable and always a hit at family dinners.

Leftover Magic: The flavors deepen overnight, making leftovers a tasty option for the next day—perfect for meal prep!

Ingredients

• Beef Sirloin or Flank Steak: Lean cuts of beef that are flavorful and tender when sliced against the grain.
• Cornstarch: This powder provides a crispy coating on the beef and thickens the sauce.
• Vegetable Oil: Essential for achieving a good sear on the beef.
• Soy Sauce: The base of your teriyaki sauce, providing rich umami flavor.
• Mirin: A sweet Japanese rice wine that adds complexity and sweetness to the sauce.
• Sake: Adds depth and helps tenderize the meat.
• Brown Sugar or Honey: Balances the salty soy sauce and provides a glossy finish.
• Garlic and Ginger: Fresh aromatics that contribute essential Japanese flavor notes.
• Sesame Seeds and Green Onions: Perfect garnishes that add texture and a pop of color.
• Steamed Broccoli or Carrots: Optional for a nutritious side to complement the dish.

How to Make Beef Teriyaki

Follow these easy steps, and you’ll have a delicious dish that rivals any restaurant!

1. Prep the Beef

Start by slicing the beef thinly against the grain into bite-sized strips. This technique ensures tenderness. Toss the slices lightly in cornstarch to create a crispy exterior and help the sauce cling better.

2. Make the Teriyaki Sauce

In a small bowl, mix together the soy sauce, mirin, sake (if you’re using it), brown sugar, minced garlic, and grated ginger. Stir until the sugar has completely dissolved. In another bowl, create a cornstarch slurry by combining 1 teaspoon of cornstarch with 1 tablespoon of water. Set this aside.

3. Cook the Beef

Heat a large skillet or wok over medium-high heat and add vegetable oil. Once the oil is hot, add the beef in a single layer. Cook in batches if needed to prevent overcrowding. Sear the beef for about 2 to 3 minutes on each side until browned. Remove from the pan and set aside.

4. Simmer the Sauce

Lower the heat to medium and pour the prepared sauce mixture into the same skillet. Bring it to a simmer and let it cook for about 1 to 2 minutes for the flavors to meld. Stir in your cornstarch slurry and continue cooking, stirring frequently, until the sauce thickens slightly—this should take another 1 to 2 minutes.

5. Assemble

Add the cooked beef back into the skillet and toss it to ensure it’s evenly coated in the sauce. Allow everything to simmer together for another 1 to 2 minutes to heat the beef through and let the flavors blend.

6. Garnish and Serve

Transfer your beef teriyaki to a serving plate and don’t forget to garnish with sesame seeds and sliced green onions. Serve it immediately over steamed white rice, alongside optional steamed broccoli or carrots for a complete meal.

Tips for the Best Beef Teriyaki

Use these handy tips to ensure your dish turns out restaurant-quality!

• Be Prepared: Have all your ingredients prepped and measured out before you start cooking since the process moves quickly.
• Choose Quality Beef: Opt for well-marbled cuts like sirloin or ribeye for the best flavor and tenderness. Flank steak is another great choice but requires careful cutting.
• Chill Before Cutting: Partially freeze the beef for 15 to 20 minutes to make it easier to slice into thin, even pieces.
• Marinate for Extra Flavor: If time allows, marinate the beef slices in some of the teriyaki sauce for 15 to 30 minutes before cooking. Just make sure to reserve some sauce for later!
• Keep it Dry: Pat the beef dry before coating it with cornstarch, shaking off any excess to avoid clumping.
• Manage the Heat: Use high heat for searing the beef but reduce to medium for the sauce to prevent burning the sugars.
• Don’t Overcook: Aim for slightly underdone beef during the initial cooking as it will continue to cook when mixed with the sauce.

How to Store

Here’s how to keep your delicious beef teriyaki fresh and ready for later!

To Store: Place any leftover beef teriyaki in an airtight container and refrigerate it within two hours of cooking. It will stay fresh for 3 to 4 days.

To Freeze: Allow the beef to cool, then place it in a freezer-safe container or bag, ensuring the sauce covers the meat to avoid freezer burn. You can freeze it for up to two months. Thaw in the fridge overnight when ready to reheat.

To Reheat: Heat the beef teriyaki in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Alternatively, you can microwave it in a covered dish for 1 to 2 minutes, stirring halfway through.