Sizzling umami, sweet-savory glaze, tender bites of sirloin—this beef teriyaki is all the good smells wafting from a cozy kitchen. It stars beef sirloin, soy sauce, mirin, and ginger.
We’ve got salty, we’ve got sticky, and oh yes, we’ve got the kind of slight crisp around the edges that makes your fork dive right back in for more. If you’ve got rice, a pan, and 30 minutes, dinner’s basically done. Let’s get into it.
This is one of those dishes that makes you pause mid-bite just to appreciate what’s happening in your mouth. It’s rich with umami, crunchy-tender thanks to a light starch crust, and glossy from that thick, ginger-infused glaze that practically begs for something carby underneath. It’s cozy, fast, and weeknight-fluid: serve it over rice, tuck it into lettuce cups, or pile it over noodles if you’re feeling wild. And if you happen to sneak a piece out of the pan before plating? I get it. Happens every time.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Beef Teriyaki
You don’t have to be a pro stir-fryer or sauce whisker to make this work. No judgment if the soy sauce lives next to your cereal.
- Ridiculously simple to make: You just shake, sear, pour, and simmer. Feels more like a magic trick than cooking.
- Restaurant-style results at home: We’re talking sticky, glossy sauce and beef that’s both crispy and tender.
- Totally customizable: Add broccoli, swap the beef, leave off the sesame seeds… it’s your skillet, friend.
- Fast enough for a Tuesday night: From fridge to plate in under 30 minutes, unless you stop to admire your work.
- Big flavor, small shopping list: Everything comes from standard pantry and fridge staples (nothing wacky or obscure).
Ingredient Notes
Just a few basics pulling way above their weight here. Everything plays its part in the flavor drama.
- Beef sirloin or flank steak: Both work beautifully. Just slice thin against the grain, and you’ll get that tender-chewy texture we love.
- Soy sauce: I use low-sodium to keep things balanced. Regular works too, just reduce the salt elsewhere.
- Mirin: This sweet Japanese rice wine brings that slightly boozy glaze flavor. If you’re out, a splash of sake plus sugar can do in a pinch.
- Brown sugar or honey: Either will sweeten and thicken the sauce, but brown sugar adds a lovely molasses depth.
- Rice vinegar: Cuts through the rich sweetness and lifts the whole thing. Don’t skip it—it’s sneaky important.
- Sesame oil: Just a little! Too much and it’ll hijack the dish. Think of it as a whisper of nuttiness.
- Ginger and garlic: Fresh is the move here. Mince ‘em fine so they melt into the sauce.
- Cornstarch slurry: This thickens the sauce to that glorious sticky-slick consistency.
- Extra cornstarch or potato starch for beef: Helps the meat crisp and gives the sauce something to cling to.
- Vegetable oil: Neutral and hot—it’s there to sear, not to steal the show.
How To Make This Beef Teriyaki
This comes together quickly once you start, so have your sauce whisked and meats sliced before the pan gets hot. Trust me, it moves fast.
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Make the sauce upfront: In a bowl, whisk everything—water, soy sauce, mirin, vinegar, sweet stuff, sesame oil, garlic, ginger, and that cheeky little slurry. Stir until it’s smooth and the sugar’s dissolved, then set it aside so you’re not scrambling while things sizzle.
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Slice the beef: Thin slices (think 1/4 inch or so) across the grain make all the difference. Pat them dry first so they crisp, then toss in cornstarch until lightly dusted. Not caked, but not shy either.
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Sear it hot and fast: Heat your pan nice and high, add the oil, then drop in the beef without overcrowding. Let it sit for a minute or two per side so it forms that golden crust. Don’t fuss with it; let it do its thing.
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Add the sauce and simmer: Once all the beef is nicely seared, drop the heat a notch and pour in your sauce. Now stare in awe as the whole thing bubbles and thickens, coating every edge of beef in a lacquered glaze.
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Serve and garnish: Plate it up over rice, plop some sesame seeds and green onions on top if you’re feeling cute, and dive in while it’s warm and glossy.
Storage Options
Alright, let’s talk leftovers. If you’ve got any (which is a big “if”), this beef teriyaki holds up surprisingly well.
Pop any cooled leftovers into an airtight container and stash them in the fridge. They’ll keep happily for about 3 to 4 days. The sauce thickens when cold, but a quick reheat loosens it back up.
To reheat, just toss it in a skillet over medium heat with a splash of water or a drizzle of soy sauce. Microwave works too (30-60 second bursts), but the stovetop keeps things from turning rubbery.
And yes, you can freeze it—but I’d freeze just the cooked beef-teriyaki mixture without rice or garnishes. Thaw overnight in the fridge, then reheat on the stove. Great for lazy dinners or “I forgot to shop” emergencies.
Variations and Substitutions
This dish wears many hats. Here’s how to mix things up if you’re low on options, or just like to stir the pot.
- Different protein: Swap in chicken thighs, pork tenderloin, or even tofu. Just adjust cooking time depending on the protein.
- No mirin? Try sake plus sugar, or even a bit of white wine with honey. Not traditional, but it works in a pinch.
- Gluten-free option: Use tamari instead of soy sauce. And double-check your cornstarch if gluten sensitivity is real for you.
- Vegetable boost: Toss in broccoli, bell peppers, snow peas, or whatever needs saving in your produce drawer.
- Honey instead of brown sugar: This adds a floral sweetness and a thicker, glossier finish to your sauce.
What to Serve with Beef Teriyaki
Now that your pan is singing and the sauce is clinging, here’s what pairs beautifully with this sweet and savory beauty.
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A bed of freshly steamed jasmine or short-grain rice is the classic move. It soaks up that saucy glaze like a dream. I’ve also been known to scoop it onto leftover fried rice for a meal remix.
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If you’re trying to sneak in more greens (hello, future me), serve it over lightly sautéed bok choy or stir-fried green beans. Something crisp helps balance it all out.
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For a starchy sidekick with a twist, try a warm batch of soft dinner rolls for sopping up extra sauce. Might not be traditional, but my taste buds don’t mind.
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If you’re feeling something lighter, go with a bright Asian-style salad. Crunchy cabbage, sesame dressing, maybe some mandarin slices…it really works.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a different cut of beef?
Absolutely. Sirloin and flank steak are ideal because they’re tender and cook quickly, but you can also use ribeye or even thinly sliced chuck in a pinch. The important part is slicing thin and against the grain—this keeps everything chew-friendly, not shoe-leathery.
How do I keep the beef from getting soggy?
Don’t overcrowd the pan when searing, and make sure to pat the slices dry before tossing them with starch. Moisture’s the enemy of crisp edges. Also, make sure your oil is hot before adding beef, so it can form that golden crust fast.
What can I use instead of mirin?
If you don’t have mirin, try using sake with a spoonful of sugar, or even dry sherry or white wine with honey. Some folks use rice wine vinegar and sugar as a quick fix, though it’ll be a little more tart. It won’t taste *exactly* the same, but it’ll get the job done.
Is this recipe gluten-free?
It can be! Just swap the soy sauce for tamari or a certified gluten-free soy sauce, and double-check that your cornstarch is gluten-free (most are, but it never hurts to check the label). Everything else is naturally gluten-free.
Beef Teriyaki
Ingredients
For the Sauce
- 1/4 cup (60 ml) soy sauce low-sodium preferred
- 3 tbsp (45 ml) mirin
- 2 tbsp (28 g) brown sugar or honey
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 ml) water
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tsp (6 g) cornstarch mixed with 2 tsp water for slurry
For the Beef
- 1 lb (450 g) beef sirloin or flank steak sliced very thin against the grain
- 2 tbsp (16 g) cornstarch or potato starch for dusting beef
- 2 tbsp (30 ml) vegetable oil or other neutral oil
Optional Garnishes
- sesame seeds
- green onions sliced
- steamed rice for serving
Equipment
- Large skillet or wok
- Mixing bowls
- Whisk
- Tongs
Instructions
- Make the sauce: In a bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, sesame oil, water, garlic, ginger, and the cornstarch slurry (2 tsp cornstarch mixed with 2 tsp water). Stir until smooth and sugar is dissolved. Set aside.
- Prepare the beef: Slice beef thinly (about 1/4 inch) across the grain. Pat slices dry with paper towels, then toss with 2 tbsp cornstarch or potato starch until lightly coated.
- Sear the beef: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Working in batches, add beef in a single layer. Let sear undisturbed for 1–2 minutes per side, until browned and crispy around the edges. Remove to a plate as you finish each batch.
- Add the sauce: Return all beef to the pan. Pour in sauce mixture and reduce heat to medium. Let simmer, stirring, for 2–3 minutes or until sauce thickens and beef is well-glazed.
- Serve: Spoon the beef and sauce over steamed rice. Garnish with sesame seeds and green onions if desired. Enjoy while hot and glossy!
