Why You’ll Love This Recipe
- Quick & Easy: Perfect for weeknight dinners, this recipe comes together rapidly.
- Homemade Sauce: Control the sweetness and skip preservatives with a from-scratch teriyaki sauce.
- Versatile Serving Options: Pairs well with various sides like rice, noodles, or steamed vegetables.
Ingredients
- 1½ lbs flank steak
- ¼ cup cornstarch
- 2 tablespoons olive oil
- ⅓ cup low-sodium soy sauce
- 1 cup water
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, peeled and minced
- 2 teaspoons garlic, minced
- 3 tablespoons honey
- 3 tablespoons cornstarch (for sauce)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Beef: Slice the flank steak thinly against the grain. Place in a gallon-sized Ziploc bag with ¼ cup cornstarch; shake to coat evenly.
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add beef slices and cook for 3-4 minutes per side until browned. Remove and set aside.
- Make the Sauce: In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, honey, and 3 tablespoons cornstarch until smooth.
- Thicken the Sauce: Lower skillet heat to medium. Pour in the sauce mixture, bringing it to a simmer. Cook for 3-4 minutes until thickened.
- Combine and Serve: Return the cooked beef to the skillet, tossing to coat in the sauce. Serve hot over rice or noodles, garnished with green onions or sesame seeds if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Gluten-Free: Substitute soy sauce with tamari or coconut aminos.
- Spicy Kick: Add red pepper flakes, chili paste, or Sriracha to the sauce.
- Citrus Twist: Incorporate a splash of orange or pineapple juice for added brightness.
- Vegetable Addition: Mix in blanched broccoli, green beans, or bell peppers for extra nutrition.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave until heated through.
FAQs
Can I use a different cut of beef?
Yes, skirt steak or tri-tip are good alternatives.
Is it necessary to coat the beef in cornstarch?
Coating in cornstarch helps achieve a tender texture and thickens the sauce.
Can I prepare the sauce ahead of time?
Absolutely, the sauce can be made in advance and stored in the refrigerator for up to a week.
What sides pair well with Beef Teriyaki?
Steamed rice, noodles, or stir-fried vegetables complement this dish nicely.
How can I make the dish sweeter?
Increase the amount of honey or brown sugar to taste.
Can I add other proteins?
Certainly, chicken or tofu can be used as substitutes for beef.
How do I prevent the beef from becoming tough?
Slice thinly against the grain and avoid overcooking to maintain tenderness.
Is fresh ginger necessary?
Fresh ginger provides optimal flavor, but ground ginger can be used in a pinch.
Can I double the recipe?
Yes, adjust ingredient quantities accordingly and ensure your skillet can accommodate the increased volume.
What can I use instead of rice vinegar?
Apple cider vinegar is a suitable substitute, though it has a slightly different flavor profile.
Conclusion
This Easy Beef Teriyaki offers a delightful blend of sweet and savory flavors with tender beef strips in a homemade sauce. Quick to prepare and versatile, it’s an excellent addition to your weeknight dinner rotation. Customize it to your taste and enjoy a delicious meal that’s sure to please everyone at the table.
Print
Easy Beef Teriyaki
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Easy Beef Teriyaki features tender beef strips tossed in a sweet and savory homemade teriyaki sauce. Ready in just 30 minutes, this quick and flavorful dish pairs perfectly with rice, noodles, or vegetables. A delicious weeknight dinner that’s better than takeout!
Ingredients
- 1½ lbs flank steak, sliced thinly against the grain
- ¼ cup cornstarch
- 2 tablespoons olive oil
- ⅓ cup low-sodium soy sauce
- 1 cup water
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, peeled and minced
- 2 teaspoons garlic, minced
- 3 tablespoons honey
- 3 tablespoons cornstarch (for sauce)
Instructions
- Prepare the Beef: Slice flank steak thinly against the grain. Place in a Ziploc bag with ¼ cup cornstarch, shaking to coat evenly.
- Cook the Beef: Heat olive oil in a skillet over medium-high heat. Add beef slices and cook for 3-4 minutes per side until browned. Remove and set aside.
- Make the Sauce: In a bowl, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, honey, and 3 tablespoons cornstarch until smooth.
- Thicken the Sauce: Lower skillet heat to medium. Pour in the sauce mixture and bring to a simmer. Cook for 3-4 minutes until thickened.
- Combine & Serve: Return the cooked beef to the skillet, tossing to coat in the sauce. Serve hot over rice or noodles, garnished with green onions or sesame seeds if desired.
Notes
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
- Spicy Kick: Add red pepper flakes, chili paste, or Sriracha.
- Citrus Twist: Add a splash of orange or pineapple juice for brightness.
- Extra Veggies: Stir in broccoli, bell peppers, or green beans for added nutrition.
- Sweeter Sauce: Increase honey or brown sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Japanese
