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
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
- Slice the Steak: Slice 1 ½ pounds flank steak against the grain into ¼ inch thick strips to ensure tenderness when cooked.
- 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.
- 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.
- 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.
- Prepare Sauce Base: Add the final Tablespoon of vegetable oil and ½ teaspoon sesame oil to the skillet. Heat over medium.
- Sauté Aromatics: Add 2 teaspoons minced garlic and 1 teaspoon fresh ginger to the skillet. Cook for about one minute until fragrant, stirring frequently.
- 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.
- Prepare Cornstarch Slurry: In a small bowl, mix 1 Tablespoon cornstarch with 2 Tablespoons water until smooth.
- Thicken Sauce: Whisk the slurry into the simmering sauce. Continue cooking over medium-low heat, whisking frequently, until the sauce thickens and is glossy.
- 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.
- 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
