Easy Beef Teriyaki - Tasteful Zone

There’s something magical about the sweet, savory, and slightly tangy flavors of teriyaki sauce that always brings me back to my love for Japanese cuisine. As someone who enjoys experimenting in the kitchen, I’ve found that Beef Teriyaki is one of those dishes that feels both comforting and exotic at the same time. It’s a perfect balance of tender beef, glossy sauce, and a hint of umami that makes it a crowd-pleaser every time. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe is a winner.

What I love most about Beef Teriyaki is its simplicity. With just a handful of ingredients, you can create a dish that tastes like it came straight from a Japanese restaurant. The key lies in the quality of the ingredients and the technique of cooking the beef to perfection. Over the years, I’ve tweaked this recipe to make it foolproof, and I’m excited to share it with you. Let’s dive into the details and make this delicious dish together!

What You Need To Make This Recipe

Beef: The star of the dish! I recommend using a tender cut like sirloin, ribeye, or flank steak. These cuts are perfect for quick cooking and absorb the teriyaki sauce beautifully.

Soy Sauce: This is the base of the teriyaki sauce, providing that rich, salty umami flavor. Use a good-quality soy sauce for the best results.

Mirin: A sweet Japanese rice wine that adds depth and a subtle sweetness to the sauce. If you don’t have mirin, you can substitute it with a mix of sugar and a splash of white wine or rice vinegar.

Brown Sugar: This adds a caramel-like sweetness to the sauce, balancing the saltiness of the soy sauce.

Garlic: Freshly minced garlic brings a punch of flavor that complements the sweetness of the sauce.

Ginger: Fresh ginger adds a warm, slightly spicy note that enhances the overall flavor profile.

Cornstarch: This is used to thicken the sauce, giving it that glossy, restaurant-quality finish.

Sesame Oil: A drizzle of sesame oil at the end adds a nutty aroma that ties everything together.

Green Onions and Sesame Seeds: These are optional but highly recommended for garnish, adding a fresh and crunchy contrast to the dish.

Ingredients List

1 lb (450g) beef sirloin, ribeye, or flank steak, thinly sliced
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon sesame oil
2 green onions, sliced (for garnish)
1 teaspoon sesame seeds (for garnish)
Cooked rice (for serving)

How to Make Beef Teriyaki

Step 1: Prepare the Beef

Start by slicing the beef into thin strips. This ensures that the meat cooks quickly and absorbs the sauce evenly. If the beef is slightly frozen, it’s easier to slice thinly.

Step 2: Make the Teriyaki Sauce

In a small bowl, combine the soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Stir until the sugar dissolves. This mixture will be the base of your flavorful teriyaki sauce.

Step 3: Cook the Beef

Heat a large skillet or wok over medium-high heat. Add a small amount of oil and cook the beef in batches to avoid overcrowding the pan. Sear the beef until it’s browned but still slightly pink inside, about 2-3 minutes per batch. Remove the beef and set it aside.

Step 4: Thicken the Sauce

In the same skillet, pour in the teriyaki sauce and bring it to a simmer. Add the cornstarch slurry and stir continuously until the sauce thickens and becomes glossy, about 1-2 minutes.

Step 5: Combine Beef and Sauce

Return the cooked beef to the skillet and toss it in the thickened teriyaki sauce. Cook for another 1-2 minutes, ensuring the beef is fully coated and heated through.

Step 6: Finish with Sesame Oil and Garnish

Drizzle the sesame oil over the beef and give it a final toss. Transfer the beef teriyaki to a serving plate and garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice.

Tips for Making This Recipe

Slice the Beef Thinly: This ensures quick and even cooking.
Don’t Overcook the Beef: Cook it just until it’s browned but still tender. Overcooking can make it tough.
Use Fresh Garlic and Ginger: These ingredients add a vibrant flavor that powdered versions can’t match.
Adjust the Sweetness: If you prefer a sweeter sauce, add a bit more brown sugar. For a less sweet version, reduce the sugar slightly.
Double the Sauce: If you love extra sauce for your rice, double the sauce ingredients.
Serve Immediately: Beef teriyaki is best enjoyed fresh and hot.

FAQs

Can I use chicken instead of beef?
Absolutely! Chicken thighs or breasts work well in this recipe. Just adjust the cooking time to ensure the chicken is fully cooked.

What can I use if I don’t have mirin?
You can substitute mirin with a mixture of 1 tablespoon sugar and 1 tablespoon white wine or rice vinegar.

Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare the sauce and slice the beef ahead of time. Cook everything just before serving.

Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.

Can I freeze Beef Teriyaki?
Yes, you can freeze it in an airtight container for up to 2 months. Thaw and reheat gently on the stovetop.

Enjoy making this Beef Teriyaki recipe, and let the flavors transport you to Japan with every bite!