“The secret to a perfect beef teriyaki recipe lies in balance—the harmony of sweet, salty, and umami, all glazed onto tender strips of beef.”
— Chef Kristina, Easy Recipes
Craving restaurant-quality teriyaki at home? Look no further. In this comprehensive guide, Chef Kristina walks you through her signature beef teriyaki recipe, crafted to deliver maximum flavor with minimal fuss. Whether you’re a busy professional, a parent juggling dinner duties, or simply someone who loves a good stir‑fry, you’ll find this recipe approachable, adaptable, and downright delicious.
Table of Contents
Why You’ll Love This Beef Teriyaki Recipe
- Speedy Prep & Cook: Ready in just 30 minutes—perfect for weeknights.
- Simple Ingredients: Pantry staples plus fresh garlic and ginger.
- Customizable: Swap proteins or tweak sweetness to your taste.
- Flavor Explosion: Homemade sauce packs more depth than store‑bought bottles.
- Family-Friendly: Mildly sweet with a touch of heat; kid‑approved!
Every element—marinade, sear, and glaze—works together to create a symphony of flavors that’ll have you coming back for seconds (and thirds).
Ingredients Breakdown
Understanding each component helps you master the art of this beef teriyaki recipe:
- Beef (Flank Steak): Affordable yet tender when sliced thin against the grain. Holds up beautifully to high‑heat searing.
- Soy Sauce & Mirin: The salty‑sweet backbone. Use low‑sodium soy sauce if watching salt.
- Sake (or Sherry): Adds complexity and helps tenderize the meat.
- Brown Sugar: Balances saltiness with caramel notes.
- Sesame Oil: A small amount goes a long way toward toasty, nutty aroma.
- Fresh Garlic & Ginger: The dynamic duo that brings zing and depth.
- Cornstarch Slurry: Transforms the marinade into a glossy, clingy sauce.
- Garnishes (Sesame Seeds & Scallions): Provide crunch and color contrast.
Chef’s Tip: Always measure your cornstarch slurry separately—adding too much can make the sauce gummy. Nature’s perfect balance is key!
Step-by-Step Cooking Instructions
1. Marinate the Beef
- In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, sesame oil, garlic, and ginger.
- Add sliced flank steak, tossing until every piece is coated.
- Cover and refrigerate for 10 minutes up to 1 hour. (Longer for deeper flavor.)
2. Sear the Beef
- Heat a non‑stick skillet or wok over medium‑high heat. Add a teaspoon of sesame oil.
- Shake off excess marinade from the beef, then sear in batches for 1–2 minutes per side.
- Transfer each batch to a plate to rest; this ensures you don’t overcrowd the pan.
3. Create the Teriyaki Glaze
- Pour the reserved marinade into the hot pan. Bring to a simmer.
- Stir in your cornstarch slurry, whisking constantly until the sauce thickens (about 1–2 minutes).
4. Combine & Finish
- Return the seared beef to the pan. Toss quickly to coat each slice in the glossy teriyaki glaze.
- Remove from heat and garnish with sesame seeds and scallions.
5. Plate & Serve
- Spoon the beef teriyaki over steamed jasmine rice or stir into noodles.
- Add a side of sautéed broccoli or snap peas for color and crunch.
5 Easy Steps: Beef Teriyaki Recipe for Dinner
Course: TextCuisine: DinnerDifficulty: Easy4
servings15
minutes15
minutes450
kcalA quick and flavorful beef teriyaki recipe that yields tender strips of marinated beef glazed in a homemade teriyaki sauce. Perfect for busy weeknight dinners or meal prep.
Ingredients
1½ lbs (680 g) flank steak, thinly sliced against the grain
¼ cup low‑sodium soy sauce
3 tbsp mirin (sweet rice wine)
2 tbsp sake (or dry sherry)
2 tbsp brown sugar, packed
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 tsp cornstarch mixed with 2 tbsp water (slurry)
1 tbsp toasted sesame seeds
2 scallions, thinly sliced
Cooked jasmine rice, for serving
Directions
- Marinate the Beef: In a bowl, whisk together soy sauce, mirin, sake, brown sugar, sesame oil, garlic, and ginger. Add the sliced beef, toss to coat, and marinate for at least 10 minutes (or up to 1 hour in the fridge).
- Prepare the Pan: Heat a large non‑stick skillet or wok over medium‑high heat. Once hot, add a drizzle of sesame oil.
- Cook the Beef: Remove beef from marinade (reserve marinade) and sear in batches for 1–2 minutes per side until browned but still juicy. Transfer cooked beef to a plate.
- Make the Sauce: Pour the reserved marinade into the pan. Bring to a gentle boil, then stir in the cornstarch slurry. Cook for 1–2 minutes, stirring constantly, until sauce thickens to a glossy glaze.
- Combine & Serve: Return the beef to the pan, toss to coat in the glaze. Sprinkle with sesame seeds and scallions. Serve immediately over steamed jasmine rice.
Notes
- Marinating Tip: For deeper flavor, marinate the beef up to 4 hours.
- Cutting Against the Grain: Ensures tender bites—look for the muscle lines and slice perpendicular to them.
- Make-Ahead: Prepare the marinade and slice beef the night before; assemble and cook when you’re ready.
- Variation: Swap flank steak for thinly sliced sirloin or ribeye for extra richness.
- Low-Sodium Option: Use tamari or a reduced‑sodium soy sauce.
Pro Tips for Perfect Beef Teriyaki
- Room Temperature Beef: Let meat rest 10 minutes at room temp before cooking—promotes even searing.
- High Heat, Quick Sear: Prevents overcooking while locking in juices.
- Don’t Skip the Rest: Let the beef rest off‑heat for 2 minutes so juices redistribute.
- Lock in Freshness: Stir‑fry veggies separately and serve immediately for crisp texture.
Serving Suggestions & Pairings
- Stir‑Fried Vegetables: Broccoli, bell peppers, and carrots tossed with a splash of teriyaki sauce.
- Garlic Fried Rice: Elevate plain rice with garlic and scallions—see our Garlic Fried Rice recipe.
- Cucumber Salad: Light, refreshing, and balances the umami of the beef.
- Noodle Bowls: Swap rice for soba or udon for a heartier bowl.
Variations & Substitutions
- Gluten‑Free: Use tamari instead of soy sauce; ensure mirin is GF.
- Spicy Kick: Add ½ tsp red pepper flakes or a dash of Sriracha.
- Vegetarian: Replace beef with extra‑firm tofu or portobello mushrooms—cook until golden.
- Meal Prep: Double the batch, store in airtight containers, and reheat gently in a skillet.
Storage & Reheating
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions (without rice) for up to 2 months.
- Reheat: Gently warm in a skillet over low heat; add a splash of water or stock to revive the sauce.
Nutrition Information (Per Serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 450 kcal | 32 g | 28 g | 18 g | 780 mg |
Values are approximate and will vary based on specific brands.
Frequently Asked Questions
Q1: Can I use a different cut of beef?
A1: Absolutely! Sirloin or ribeye work wonderfully—just adjust cooking time slightly for thickness.
Q2: How do I make the sauce less sweet?
A2: Reduce brown sugar by 1 tbsp or swap half for honey for a milder sweetness.
Q3: Can I grill instead of pan‑fry?
A3: Yes—thread marinated beef onto skewers and grill over medium heat, brushing with glaze as you go.
Q4: What’s the best rice to serve with beef teriyaki?
A4: Jasmine rice is classic, but short‑grain sushi rice or brown rice are great alternatives.
Related Recipes You’ll Love
- Honey Garlic Chicken – A sweet and savory crowd‑pleaser.
- Vegetable Stir‑Fry – Colorful veggies tossed in a light soy sauce.
- Sesame Ginger Tofu – A vegetarian twist on an Asian favorite.
Conclusion & Call to Action
I hope you’ve enjoyed exploring this flavorful beef teriyaki recipe today! It’s one of my go‑to dishes when I need something quick, comforting, and crowd‑pleasing. Now it’s your turn:
- Try it tonight and let the sweet‑savory aroma fill your kitchen.
- Share your photos on Instagram and tag us [@EasyRecipesOfficial].
- Leave a comment below with your favorite variation or any questions—Chef Kristina reads every one!
Happy cooking, and see you next time at Easy Recipes!
