Easy Beef Teriyaki Recipe

Introduction

This Easy Beef Teriyaki recipe brings flavorful, tender strips of flank steak coated in a rich, homemade teriyaki sauce. It’s a quick and satisfying dish perfect for weeknight dinners or any time you crave a delicious Asian-inspired meal.

Ingredients

• 1 ½ pounds flank steak
• 1/3 cup plus 1 Tablespoon corn starch (divided use)
• 3 Tablespoons vegetable oil (divided use)
• ½ teaspoon sesame oil
• 2 teaspoons minced garlic
• 1 teaspoon fresh ginger (grated or minced)
• ½ cup low sodium soy sauce
• 1/3 cup light brown sugar, packed
• 1/3 cup plus 2 Tablespoons water (divided use)
• 1 Tablespoon rice vinegar
• 1 Tablespoon sesame seeds
• Sliced green onions (optional, for garnish)

Instructions

1. Step 1: Slice the flank steak against the grain into ¼ inch thick strips.
2. Step 2: Place the sliced steak and 1/3 cup cornstarch into a large Ziploc bag. Seal and shake well to coat all pieces evenly. Set aside.
3. Step 3: Heat a large skillet over medium-high heat. Add 1 Tablespoon vegetable oil and arrange half the meat in a single layer. Cook undisturbed for about 3 minutes, until the meat releases easily, then flip and cook another 3 minutes. Remove to a plate.
4. Step 4: Add a second Tablespoon of vegetable oil to the pan and cook the remaining meat using the same method. Remove cooked meat to the plate.
5. Step 5: Add the final Tablespoon of vegetable oil and the sesame oil to the pan. Heat over medium.
6. Step 6: Stir in the minced garlic and grated ginger. Cook for about one minute until fragrant.
7. Step 7: Add soy sauce, brown sugar, 1/3 cup water, and rice vinegar to the pan. Whisk to combine and bring to a simmer until the sugar dissolves.
8. Step 8: In a small bowl, mix 1 Tablespoon cornstarch with 2 Tablespoons water until smooth.
9. Step 9: Whisk the cornstarch mixture into the sauce. Simmer over medium-low heat, stirring frequently, until the sauce thickens.
10. Step 10: Add the cooked beef back into the skillet. Toss to coat evenly and cook over low heat until warmed through.
11. Step 11: Serve immediately over rice. Garnish with sesame seeds and sliced green onions if desired.

Tips & Variations

• For extra tenderness, marinate the sliced steak in soy sauce and ginger for 30 minutes before coating with cornstarch.
• Substitute flank steak with sirloin or skirt steak if preferred.
• Add steamed vegetables like broccoli or snap peas for a complete meal.
• If you like a spicier kick, stir in a pinch of red pepper flakes into the sauce.

Storage

Store leftover beef teriyaki in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. To maintain sauce consistency, stir occasionally while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, sirloin or skirt steak work well as alternatives. Choose a cut that cooks quickly and slices thinly against the grain for best results.

Is there a vegetarian version of this teriyaki dish?

Absolutely. Substitute the beef with firm tofu or seitan. Coat and cook them similarly in the sauce for a delicious vegetarian alternative.

Easy Beef Teriyaki Recipe

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4.8 from 90 reviews

This Easy Beef Teriyaki recipe features tender, thinly sliced flank steak coated in a savory and slightly sweet homemade teriyaki sauce. The beef is pan-fried to perfection and finished with a thick, flavorful glaze made from soy sauce, brown sugar, garlic, ginger, and a hint of sesame oil. It’s a quick and delicious dish perfect for weeknight dinners, served best over steamed rice and garnished with sesame seeds and green onions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Beef

• 1 ½ pounds flank steak
• 1/3 cup corn starch (divided use)
• 3 Tablespoons vegetable oil (divided use)
• ½ teaspoon sesame oil

Sauce

• 2 teaspoons minced garlic
• 1 teaspoon fresh ginger (grated or minced)
• ½ cup low sodium soy sauce
• 1/3 cup light brown sugar, packed
• 1/3 cup water (divided use)
• 1 Tablespoon rice vinegar

Garnish

• 1 Tablespoon sesame seeds
• Sliced green onions (optional)

Instructions

1. Slice the beef: Slice 1 ½ pounds of flank steak against the grain into ¼ inch thick strips to ensure tender meat.
2. Coat with cornstarch: Add the sliced beef and 1/3 cup cornstarch to a large Ziploc bag. Seal and shake vigorously to evenly coat all pieces with the starch. Set aside for now.
3. Cook the first half of the beef: Heat a large skillet over medium-high heat and add 1 Tablespoon vegetable oil. Arrange half of the coated beef pieces in a single layer and cook undisturbed for about 3 minutes until they release easily from the pan. Flip and cook for another 3 minutes, then remove the cooked beef to a plate.
4. Cook the second half of the beef: Add another Tablespoon of vegetable oil to the pan and repeat the cooking process with the remaining beef pieces. Remove them to the plate with the first batch once cooked.
5. Prepare the aromatics: Add the final Tablespoon of vegetable oil and ½ teaspoon sesame oil to the pan and heat over medium. Stir in the minced garlic and grated ginger, cooking for about one minute until fragrant but not burnt.
6. Create the teriyaki sauce base: Add ½ cup low sodium soy sauce, 1/3 cup packed light brown sugar, 1/3 cup water, and 1 Tablespoon rice vinegar to the skillet. Whisk together and bring to a simmer, cooking until the brown sugar dissolves completely.
7. Thicken the sauce: In a small bowl, mix 1 Tablespoon cornstarch with 2 Tablespoons water until smooth. Whisk this slurry into the simmering sauce, then continue to cook over medium-low heat, stirring often, until the sauce thickens to a glossy consistency.
8. Toss beef in sauce: Return all the cooked sliced beef to the pan and toss thoroughly to coat every piece in the thickened teriyaki sauce. Cook over low heat just until the beef is warmed through and well glazed.
9. Serve and garnish: Serve immediately over steamed rice. Garnish with 1 Tablespoon sesame seeds and sliced green onions if desired for extra flavor and crunch.

Notes

• Slice the beef against the grain for maximum tenderness.
• Coating the beef in cornstarch helps create a slightly crispy texture when pan-fried.
• Be careful not to burn the garlic and ginger while sautéing; cook just until fragrant.
• The sauce can be adjusted in sweetness or saltiness by varying the brown sugar and soy sauce amounts.
• This dish pairs perfectly with steamed white or brown rice and steamed vegetables.
• Leftover beef teriyaki keeps well in the refrigerator for up to 3 days and reheats nicely.

Keywords: Beef Teriyaki, Easy Teriyaki Sauce, Flank Steak Recipe, Pan Fried Beef, Japanese Beef Stir Fry