Beef Teriyaki

by Sabrina Snyder

Last Update:

22 Comments

5 from 10 votes
4 servings
Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 1 hour
Total Time 1 hour 22 minutes
Jump to FAQsJump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Beef Teriyaki is a simple, satisfying dinner that’s packed with bold flavor and comes together in no time. Try making it today!

Quick and easy Asian recipes are bread and butter around here. Try making my General Tso’s Chicken and Easy Mongolian Beef.

piece of sweet beef between chopsticks
Side by side of beef in a pan

Sabrina’s Beef Teriyaki Recipe

You could undoubtedly buy bottled teriyaki sauce. However, there is no point in buying it if you keep any amount of Asian pantry ingredients on hand, like soy sauce, mirin, and even sesame oil (you won’t need that here, though). Once you master making a nice and straightforward teriyaki sauce, you can serve it over any protein, including chicken, steak, shrimp, salmon, and more.

Recipe Card

Dinner, then Dessert

Beef Teriyaki Recipe

Beef Teriyaki is a simple, satisfying dinner that's packed with bold flavor and comes together in no time. Try making it today!
Yield 4 servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Course Dinner
Cuisine Japanese
Author Sabrina Snyder
piece of sweet beef between chopsticks
PrintRate

Ingredients
 

  • 1/2 cup low sodium soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon honey
  • 4 cloves garlic , minced
  • 2 tablespoons fresh ginger , very finely mince
  • 2 pounds flank steak , sliced really thinly against the grain

Instructions

  • Mix the soy sauce, mirin, honey, garlic, ginger and beef in a bowl or ziploc bag and marinate for an hour.
  • In a grill pan or on a grill heat the flame to medium high heat.
  • Cook for 1-2 minutes on each side until just cooked through.

Nutrition

Calories: 365kcal | Carbohydrates: 11g | Protein: 52g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 136mg | Sodium: 1334mg | Potassium: 915mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 4mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Sabrina’s Tips

If your teriyaki sauce comes out too thin, I always thicken it with a cornstarch slurry instead of reducing it too much. It gives my sauce the perfect consistency without making it overly salty!

Table of contents

Back to Table of Contents

About this Recipe

Teriyaki is a kid-friendly introduction to Asian flavors because it’s sweet and fairly safe, not too salty. This Beef Teriyaki is the first Asian beef recipe I had the kids try, and it’s since led to a wide variety of recipes they enjoy. If you want to try an even simpler recipe, try my super popular Ground Beef Teriyaki Ramen, which has been making the rounds on Pinterest!

Pairing Suggestions

I serve beef teriyaki with rice or brown rice. You can also serve it with noodles or roasted vegetables. You can even add veggies and serve it on kebabs.

Ideas to Serve

Teriyaki Beef Stir-Fry: Start by cooking a small amount of fresh garlic and ginger in a bit of canola and sesame oil. Add your favorite stir-fry vegetables, such as broccoli, onion, carrots, bell peppers, and more, to the mixture and cook only until just barely tender before adding the cooked beef and the thickened teriyaki sauce.

Frequent Questions

Why Marinate Teriyaki Beef?

The beef teriyaki is added to a marinade for at least an hour before cooking. This allows the meat to absorb the sauce’s flavors and tenderize a little. The longer you let it marinate the better the flavor, but do not allow the meat to marinate for more than 24 hours.

Can you grill the beef?

This beef is a thinner cut, so grilling on an outdoor grill may be difficult, but I cooked this teriyaki on an indoor grill pan. Of course, you can cook it on a normal cast iron pan or wok, but the grill marks make for a great presentation.

If you’re grilling the beef on a grill pan, may I humbly suggest that you add pineapple spears to the grill as well? Grilled pineapple is a no-brainer for this recipe. It is an absolutely flavorful side dish and makes a great garnish for a platter of beef teriyaki for a large gathering.

Asian Takeout Favorites at Home

Collage of sweet beef in between chopsticks and in pan

These photos were in a previous version of this post

sweet beef between chopsticks
Teriyaki Beef in pan
Beef cooked with sauce in a pan

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hi Sue, yes you can use sirloin with these adjustments. One- make sure that the slices don’t exceed 1/4”. Two- you’re going to marinate the sirloin for 30 minutes max, in order to not let the beef get mushy. Hope this helps, and let me know how it goes.

      Reply

  2. I love this recipe. I added a ton of vegetables and made a stir fry. It was delicious.

    Can you use the same ingredients for chicken? I ask, because the recipe for teriyaki chicken is different to the one for beef.

    Reply

  3. I think this is wrong. If it’s beef “Teriyaki” why is it made with soy sauce and not Teriyaki? Shouldn’t the recipe call for Teriyaki sauce instead?????

    Reply

    1. You can certainly buy bottled teriyaki sauce but with simple Asian ingredients like soy sauce and mirin, it’s easy to make your own. I hope you enjoy the recipe.

      Reply