Beef Teriyaki Recipe

Beef teriyaki over white rice topped with green onions and sesame seeds

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Beef Teriyaki Recipe

Tender strips of steak in a sticky, glossy homemade teriyaki sauce, made in one skillet in about 15 minutes of cooking. No mirin or bottled sauce needed, just pantry staples.

Prep Time 20

Cook Time 15

Freeze (optional) 20

Total Time 35

Servings

Calories 586kcal

Author Jennifer

Equipment

12-inch cast iron or heavy skillet
sharp knife

Ingredients

Beef

1 1/2 lb NY strip steak (or flank or sirloin steak) trimmed of extra fat
1 tbsp soy sauce low-sodium
2 tbsp cornstarch
2 tbsp neutral oil such as vegetable or avocado oil, divided

Teriyaki sauce

1/2 cup soy sauce , low-sodium (if you only have regular, see notes below)
3/4 cup water
1/4 cup plus 1 tbsp brown sugar , packed
1 tbsp honey plus more to taste
1 tbsp jarred minced garlic
1/4 tsp ground ginger or 8 times as much grated fresh ginger
1 tsp toasted sesame oil
1/2 tsp rice vinegar

Slurry

1 tbsp cornstarch
2 tbsp cold water

To serve

3 green onions sliced
1 tsp sesame seeds
4 cup hot cooked rice

Instructions

Firm the steak: place fresh steak in the freezer for 20 minutes. If the steak is frozen, thaw it in a sealed bag in cold water just until a knife can push into the edge but the center is still firm.
Slice the steak about 1/4 inch thick. For NY strip, simply slice it into thin strips. For flank or sirloin, cut it into strips 2 to 3 inches wide along the grain, then turn each strip and slice it across the grain.
Toss the beef with the soy sauce and cornstarch in a bowl. Set aside.
Make the sauce: whisk the ground ginger into the soy sauce, then whisk in the water, brown sugar, honey, garlic, sesame oil, and rice vinegar until the sugar mostly dissolves.
Make the slurry: stir the cornstarch and cold water together in a small cup. Set the sauce and slurry next to the stove.
Heat half the oil in a 12-inch cast iron or heavy skillet over medium-high until shimmering. Add half the beef in a single layer without crowding. Sear until browned, about 1 minute per side, flipping the pieces in the order you added them. Transfer to a plate. Repeat with the remaining oil and beef.
Reduce the heat to medium. Whisk the sauce again, scraping the bottom of the bowl so all the sugar and honey go in, and pour it into the skillet. Scrape up the browned bits and simmer for 2 minutes.
Stir the slurry, then pour it into the sauce while stirring. Simmer until thick and glossy and the sauce coats a spoon, about 1 minute. Taste and stir in more honey, 1 tablespoon at a time, if you'd like it sweeter.
Return the beef and any juices to the skillet. Toss for 1 to 2 minutes, just until heated through and glazed. Serve over rice, topped with green onions and sesame seeds.

Notes

Sweetness: the sauce is lightly sweet as written. If you prefer it sweeter, add a bit more honey.

Regular soy sauce: use two-thirds as much and add water to make up the difference

Mirin: if you have it, use mirin in place of a third of the water and leave out the rice vinegar.

Fresh ginger: use eight times the amount of grated fresh ginger in place of the ground ginger

Gluten-free: use tamari in place of soy sauce.

Storage: refrigerate in an airtight container for 3 to 4 days.

Reheating: warm in a skillet over medium-low with a splash of water, or microwave at 50% power, stirring once or twice, until heated through.

Nutrition