Easy Beef Teriyaki Recipe

Introduction

This Easy Beef Teriyaki recipe brings together tender flank steak coated in a glossy, flavorful sauce that’s both sweet and savory. Perfect for a quick weeknight dinner, it pairs beautifully with steamed rice and fresh green onions.

Ingredients

• 1 ½ pounds flank steak
• 1/3 cup plus 1 Tablespoon cornstarch (divided use)
• 3 Tablespoons vegetable oil (divided use)
• ½ teaspoon sesame oil
• 2 teaspoons minced garlic
• 1 teaspoon fresh ginger (grated or minced)
• ½ cup low sodium soy sauce
• 1/3 cup light brown sugar, packed
• 1/3 cup plus 2 Tablespoons water (divided use)
• 1 Tablespoon rice vinegar
• 1 Tablespoon sesame seeds
• Sliced green onions (optional)

Instructions

1. Step 1: Slice the flank steak against the grain into ¼ inch thick strips.
2. Step 2: Place the sliced steak and 1/3 cup cornstarch in a large Ziploc bag. Seal and shake to coat the meat evenly. Set aside.
3. Step 3: Heat a large skillet over medium-high heat. Add 1 Tablespoon vegetable oil and arrange half of the meat in a single layer. Cook undisturbed for about 3 minutes, then flip and cook another 3 minutes. Remove cooked meat to a plate.
4. Step 4: Add another Tablespoon of vegetable oil and repeat cooking with the remaining meat. Remove to the plate with the cooked meat.
5. Step 5: Add the final Tablespoon of vegetable oil and ½ teaspoon sesame oil to the skillet. Heat over medium.
6. Step 6: Add minced garlic and ginger to the skillet and cook for about 1 minute, until fragrant.
7. Step 7: Stir in soy sauce, brown sugar, 1/3 cup water, and rice vinegar. Whisk to combine, bring to a simmer and cook until the sugar dissolves.
8. Step 8: In a small bowl, mix 1 Tablespoon cornstarch with 2 Tablespoons water until smooth.
9. Step 9: Whisk the cornstarch mixture into the sauce and simmer over medium-low heat, whisking frequently, until the sauce thickens.
10. Step 10: Return the cooked beef to the skillet and toss to coat evenly. Cook over low heat until heated through.
11. Step 11: Serve immediately over rice. Garnish with sesame seeds and sliced green onions if desired.

Tips & Variations

• For extra tenderness, marinate the beef strips in soy sauce and a little sugar for 30 minutes before cooking.
• Use chicken or tofu instead of beef for a lighter variation.
• Add vegetables like bell peppers or broccoli during step 5 for a complete one-pan meal.
• Toast the sesame seeds lightly before garnishing for a nuttier flavor.

Storage

Store leftover beef teriyaki in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak is preferred for its texture, but sirloin or skirt steak can also work well if sliced thinly against the grain.

How can I make the sauce thicker?

If the sauce isn’t thick enough after adding the cornstarch mixture, simmer it a bit longer or add a small extra cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water) and cook until thickened.

Easy Beef Teriyaki Recipe

---

★★★★★

4.9 from 62 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Easy Beef Teriyaki recipe features tender flank steak strips coated in a crispy cornstarch crust, then cooked in a flavorful homemade teriyaki sauce with garlic, ginger, soy sauce, and brown sugar. Garnished with sesame seeds and green onions, it’s a quick and delicious meal perfect served over rice.

---

Ingredients

Scale 1x2x3x

Beef and Coating

• 1 ½ pounds flank steak
• 1/3 cup cornstarch

Cooking Oils

• 3 Tablespoons vegetable oil (divided use)
• ½ teaspoon sesame oil

Sauce Ingredients

• 2 teaspoons minced garlic
• 1 teaspoon fresh ginger, grated or minced
• ½ cup low sodium soy sauce
• 1/3 cup light brown sugar, packed
• 1/3 cup water
• 1 Tablespoon rice vinegar
• 1 Tablespoon cornstarch
• 2 Tablespoons water (for slurry)

Garnish

• 1 Tablespoon sesame seeds
• Sliced green onions (optional)

---

Instructions

1. Slice the Steak: Slice 1 ½ pounds flank steak against the grain into ¼ inch thick strips to ensure tenderness when cooked.
2. Coat the Meat: Place the sliced steak and 1/3 cup cornstarch into a large Ziploc bag. Seal and shake well to thoroughly coat all pieces evenly. Set aside.
3. Cook First Half of Meat: Heat a large skillet over medium-high heat. Add 1 Tablespoon vegetable oil and place half of the coated meat in a single layer. Cook undisturbed for about 3 minutes until the meat releases easily from the pan, then flip and cook another 3 minutes. Remove cooked meat to a plate.
4. Cook Second Half of Meat: Add a second Tablespoon of vegetable oil to the skillet. Repeat the cooking process with the remaining steak. Remove cooked meat to the plate with the first batch.
5. Prepare Sauce Base: Add the final Tablespoon of vegetable oil and ½ teaspoon sesame oil to the skillet. Heat over medium.
6. Sauté Aromatics: Add 2 teaspoons minced garlic and 1 teaspoon fresh ginger to the skillet. Cook for about one minute until fragrant, stirring frequently.
7. Add Sauce Ingredients: Stir in ½ cup low sodium soy sauce, 1/3 cup packed light brown sugar, 1/3 cup water, and 1 Tablespoon rice vinegar. Whisk to combine and bring the sauce to a simmer until the sugar dissolves completely.
8. Prepare Cornstarch Slurry: In a small bowl, mix 1 Tablespoon cornstarch with 2 Tablespoons water until smooth.
9. Thicken Sauce: Whisk the slurry into the simmering sauce. Continue cooking over medium-low heat, whisking frequently, until the sauce thickens and is glossy.
10. Toss Beef in Sauce: Add the cooked beef strips into the thickened teriyaki sauce. Toss well to coat all the meat evenly and cook on low heat until warmed through.
11. Serve and Garnish: Serve the beef teriyaki immediately over steamed rice. Garnish with 1 Tablespoon sesame seeds and sliced green onions if desired for added flavor and texture.

Notes

• Be sure to slice the steak against the grain for maximum tenderness.
• Cooking the beef in batches prevents overcrowding and ensures proper browning.
• Adjust the sweetness of the sauce by adding more or less brown sugar according to taste.
• Serve with steamed rice or vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Keywords: beef teriyaki, easy teriyaki recipe, flank steak recipe, Asian beef stir fry, homemade teriyaki sauce