The Beef Teriyaki Recipe is a quick and flavorful dish featuring tender slices of beef coated in a homemade teriyaki sauce. To make it, thinly sliced beef (such as flank steak) is coated in cornstarch for a crispy texture, then quickly sautéed until browned.
The teriyaki sauce, made from soy sauce, mirin (or a substitute like rice vinegar and sugar), brown sugar, garlic, and ginger, is simmered until thick and glossy. The beef is then tossed in the sauce, ensuring each piece is well-coated and flavorful.
Serve Beef Teriyaki hot over steamed rice or noodles, garnished with green onions and sesame seeds if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave until warmed through before serving to maintain its delicious flavors and textures. This recipe is perfect for a satisfying meal that’s easy to prepare at home.
Beef Teriyaki Recipe
Ingredients
- 1 pound Flank steak sliced against the grain and cut into bite-size pieces
- 1/4 cup Cornstarch
- 3 tbsp Oil divided
- 1 Garlic clove minced
- 1/2 tsp Gnger minced
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 4 tbsp Brown sugar
- 1/2 tsp Sesame oil
- A couple of dashes of fish sauce
- 1 tsp Cornstarch
- 1 tbsp Water
Instructions
- Toss the sliced beef in cornstarch and refrigerate for 10 minutes while preparing the sauce and heating the oil.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. When hot, add the beef in batches to avoid overcrowding. Sauté until browned on both sides, about 3-4 minutes per batch. Remove beef from the pan and set aside.
- Add the remaining tablespoon of oil to the skillet. Sauté garlic and ginger for 1-2 minutes until fragrant.
- In a small bowl, combine soy sauce, mirin, brown sugar, sesame oil, and fish sauce. Pour into the skillet, bring to a simmer, and cook for 2-3 minutes.
- In another small bowl, mix cornstarch and water until smooth. Slowly pour into the skillet while whisking continuously. Cook until the sauce thickens to your desired consistency.
- Return the beef to the skillet, tossing to coat evenly with the sauce. Cook for another minute to heat through.
- Serve immediately, garnished with green onions and sesame seeds if desired.
Notes
- Make sure each piece of beef is evenly coated in cornstarch before refrigerating. This helps create a crispy exterior when sautéed and allows the sauce to adhere better.
- When adding the cornstarch mixture to thicken the sauce, pour it in slowly while whisking continuously. This prevents lumps and ensures a smooth, glossy sauce that coats the beef beautifully.
- Sauté the beef in batches to avoid overcrowding the skillet. Overcrowding can lead to steaming rather than browning, affecting the texture and flavor of the meat. Cook in batches for the best results.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 390Â kcal |
| Carbohydrates | 35g |
| Protein | 26g |
| Fat | 18g |
| Cholesterol | 69mg |
| Sodium | 1910mg |
| Sugar | 18g |
| Iron | 3mg |
What Can I Substitute For Mirin If I Don’t Have Any?
If you don’t have mirin, you can substitute it with a mixture of rice vinegar and a pinch of sugar or honey. For example, you can use 1/4 cup of rice vinegar mixed with 1 tablespoon of sugar or honey to replace 1/2 cup of mirin in the recipe. This substitution will provide a similar sweet and tangy flavor that balances the savory soy sauce and complements the dish well.
Can I Use a Different Cut of Beef For This Recipe?
Yes, you can use other cuts like sirloin, ribeye, or even thinly sliced tenderloin instead of flank steak. Just adjust the cooking time accordingly based on the thickness of the slices to ensure the beef cooks through but remains tender.