Beef Teriyaki
Sizzling umami, sweet-savory glaze, tender bites of sirloin—this beef teriyaki is all the good smells wafting from a cozy kitchen. Sirloin, soy sauce, mirin, and ginger combine for a takeout-worthy dish in under 30 minutes!
4
servings
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!
Notes
Storage: Leftovers keep in an airtight container in the fridge for 3–4 days. Reheat in a skillet with a splash of water or soy sauce. For freezing, store beef and sauce mixture (without rice or garnishes) for up to 2 months.
Variations: Try chicken, pork, or tofu instead of beef. For gluten-free, use tamari. Add broccoli, bell peppers, or snap peas for extra veggies. Substitute honey for brown sugar for a different sweetness profile.
Nutrition
Calories: 370kcal | Carbohydrates: 18g | Protein: 29g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 889mg | Potassium: 564mg | Fiber: 1g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2.6mg