In this Beef Teriyaki, tender strips of beef cook quickly before they're tossed in a sweet and savory homemade teriyaki sauce! This easy meal goes together in about 30 minutes using mostly pantry staple ingredients. Serve it over a bed of rice and veggies for a simple, satisfying dinner that'll have everyone asking for seconds!
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Stir fry is our favorite way to cook in the house when we are craving something flavorful that won't take hours to prepare. Beef teriyaki cooks quickly because the beef is cut into thin slices and the sauce doesn't take long to make either.
This dish makes weeknights so easy! And it's one that both kids and adults will love. We a huge fans of teriyaki sauce in our house!! If you are too, then you should give our Teriyaki Chicken, Grilled Teriyaki Chicken, or Slow Cooker Teriyaki Chicken a try! You won't be disappointed. I also highly recommend our Pepper Steak Recipe.
Why You Will Love This Teriyaki Beef Recipe
- Homemade Teriyaki Sauce: Better than a jar of store-bought, this homemade version allows you some flexibility over the sugar and it skips the preservatives.
- Flexible Serving: There are a variety of ways to serve up this beef teriyaki recipe so it's a little bit different each time.
- Quick Dinner: If you need a tasty dish you can get on the table in less than 30 minutes, this is it!
Ingredients
- Beef: Flank steak is our top choice! It cooks up nice and tender and tends to be more budget-friendly than other types of steak. You can also use skirt steak and tri tip steak with similar results.
- Low Sodium Soy Sauce: Adds the classic umami flavor and saltiness to the teriyaki sauce. We prefer the low-sodium so it's not too salty.
- Light Brown Sugar: Adds a subtle sweetness and caramel notes which perfectly balances the savory and tangy flavors of the other ingredients.
- Rice Vinegar: Adds a mild acidity that helps tenderize the beef while adding hints of tanginess which brightens up the dish and adds a nice contrast to the sweetness. You can also use apple cider vinegar though it has a slightly different flavor profile.
- Sesame Oil: This oil adds a bit of nuttiness to the sauce and is commonly used in Asian dishes to add flavor. Make sure you measure properly and don't add too much as it can add a bitter element when too much is added.
- Fresh Ginger & Garlic: These aromatics infuse the sauce with a deep aromatic flavor.
- Honey: This ingredient is key to the texture of the teriyaki sauce, making it thick, smooth, and glossy. While you can swap it with maple syrup the flavor and consistency likely will be very different.
- Cornstarch: Thickening the teriyaki so that it clings perfectly to the beef. You can also use arrowroot powder with similar results.
Variations
- Gluten-Free: Instead of soy sauce, use tamari or coconut aminos for adding a rich, umami flavor.
- Spicy: Add a dash of chili flakes, a spoonful of chili paste or Sriracha, or some diced chilies for a spicy kick. It makes a delicious contrast with the sweet and savory sauce.
- Citrus Flavor: Add a splash of orange or pineapple juice to the teriyaki sauce for a citrusy twist that brightens the flavor. You can even add in some diced or crushed pineapple or orange zest for a more intense fruit flavor.
- Additional Flavor. Mix in a tablespoon of hoisin sauce. This sauce adds hints of five-spice and garlic.
- Add Veggies: Add some blanched broccoli, green beans, or red bell pepper strips right at the end of cooking. Cook it with the beef and sauce just long enough to heat up.
How To Make Beef Teriyaki
- Step 1: Prepare the flank steak. Slice the flank steak into thin pieces and add them to a gallon-sized Ziploc bag. Add the cornstarch to the bag and shake to coat all the beef.
- Step 2: Cook the beef. Cook the beef strips in a heated skillet with olive oil for 3-4 minutes. Flip the beef strips as they cook so that all the sides are browned. Remove from the skillet and transfer to a plate while you make the sauce.
- Step 3: Make the homemade teriyaki sauce: Combine the soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, honey, and cornstarch in a medium bowl. Whisk everything together until there are no lumps remaining.
- Step 4: Cook the sauce. Lower the heat on the skillet to medium and slowly pour in the teriyaki sauce mixture. Bring it to a simmer and let it cook and thicken for 3-4 minutes.
- Step 5: Add the beef. Add the cooked beef to the thickened teriyaki sauce and toss with tongs until fully coated.
- Step 6: Serve and enjoy. Garnish the teriyaki beef with sesame seed and green onions. Enjoy!
Expert Tips
- Slicing the Beef. Be sure to slice the flank steak into thin slices going against the grain. This ensures the beef is tender and that it will cook evenly.
- Hot Skillet. Make sure the skillet and oil are hot before adding the beef. This will sear the outside of the beef and lock in the flavor and moisture.
- Use the Right Size Skillet. Use a skillet that will allow the pieces of beef to cook in a single layer. If it's too small, consider cooking in batches so that each piece browns nicely.
- Cooking the Sauce. Simmer the teriyaki sauce until it thickens to a syrup-like consistency. A thick sauce will coat the beef much better.
- Get the Flavor Just Right. Adjust the sweetness or saltiness of the sauce to your preference. You can add more honey if you want it sweeter and more soy sauce if you prefer a saltier flavor.
Serving Suggestions
We love this teriyaki beef stir fry over some fluffy white or brown rice. It absorbs the delicious sauce and complements the savory flavors of the dish. You can also use cooked noodles in a similar way. Try it with some udon, soba, or ramen for a hearty, Asian-inspired beef noodle bowl.
It also works great to make beef lettuce wraps. Spoon the beef and sauce into crisp lettuce leaves for a light, refreshing way to enjoy this meal. You can also opt for some cooked quinoa or cauliflower rice as well.
If you're craving Chinese takeout, serve up this beef teriyaki stir fry with some egg rolls, honey garlic chicken stir fry, and all your favorite Chinese sides!
Storing & Freezing
- Storing: Place any leftover teriyaki beef in an airtight container and refrigerate for up to 4 days. You can also freeze it for up to 2 months.
- Reheating: Thaw frozen leftovers in the refrigerator overnight. Reheat it in a skillet over medium heat until thoroughly warmed, or microwave in a covered dish, stirring occasionally to ensure even heating.
Recipe FAQs
Yes, you can make beef teriyaki without sesame oil by leaving it out. It's mostly there for flavor so there's no need to add another oil. You can add a sprinkle of toasted sesame seeds to the top of the dish before serving to give it a hint of nuttiness.
The beef is cooked perfectly when it's no longer pink in the middle and has a nice, slightly browned exterior. Thin slices typically take about 3-4 minutes per side on medium-high heat to cook.
If your teriyaki sauce is too runny, mix a small amount of cornstarch with water to create a slurry and stir it into the simmering sauce. Continue to cook the sauce until it thickens to your desired consistency.
More Beef Dinner Recipes
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Easy Beef Teriyaki
Equipment
Ingredients
Teriyaki Beef
- 1 ½ lbs flank steak
- ¼ cup cornstarch
- 2 tablespoons olive oil
Teriyaki Sauce
- ⅓ cup low-sodium soy sauce
- 1 cup water
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoons sesame oil
- 1 teaspoons fresh ginger peeled and minced
- 2 teaspoons garlic minced
- 3 tablespoons honey
- 3 tablespoons cornstarch
For Serving
- 1 tablespoons sesame seeds
- 3 green onions chopped
Instructions
- Slice the flank steak into thin pieces, then add it to a gallon-sized Ziploc bag. Add the cornstarch to the bag, then shake until the beef pieces are coated on all sides.
- Add beef in a large skillet over medium-high heat. Cook beef until brown, about 3-4 on each side. Transfer to a plate and set aside.
- While the beef is cooking, add soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, honey, and cornstarch to a medium bowl. Whisk until there are no lumps.
- Lower the heat to medium and add the teriyaki sauce. Bring the sauce to a simmer until thickened. About 2-3 minutes.
- Add the cooked ground beef back into the teriyaki sauce and toss to coat.
- Garnish with sesame seeds and green onions before serving. Enjoy!
Notes
- Slicing the Beef. Be sure to slice the flank steak into thin slices going against the grain. This ensures the beef is tender and that it will cook evenly.
- Hot Skillet. Make sure the skillet and oil are hot before adding the beef. This will sear the outside of the beef and lock in the flavor and moisture.
- Use the Right Size Skillet. Use a skillet that will allow the pieces of beef to cook in a single layer. If it's too small, consider cooking in batches so that each piece browns nicely.
- Cooking the Sauce. Simmer the teriyaki sauce until it thickens to a syrup-like consistency. A thick sauce will coat the beef much better.
- Get the Flavor Just Right. Adjust the sweetness or saltiness of the sauce to your preference. You can add more honey if you want it sweeter and more soy sauce if you prefer a saltier flavor.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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