Beef Teriyaki Recipe
Enjoy tender, juicy beef smothered in a homemade teriyaki sauce that's better than takeout, and healthier too! Making your own teriyaki sauce at home is easy and just as flavorful. I love serving my Beef Teriyaki over fried rice or noodles—it's awesome either way. Enjoy!
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.