Beef Teriyaki

by Sabrina Snyder

Published on Last updated

20 Comments

5 from 9 votes
8 servings
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 25 minutes
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Beef Teriyaki with a ginger and garlic based teriyaki sauce is a delicious, beautiful easy dinner you can enjoy on weeknights!

Quick and easy Asian recipes keep are our bread and butter around here including General Tso’s Chicken, Easy Mongolian Beef and Chinese Chow Mein.

Beef Teriyaki Beef Teriyaki

Teriyaki is a kid friendly introduction to Asian flavors because it’s sweet and fairly safe flavors that aren’t too salty. This Beef Teriyaki is the first Asian beef recipe I had the kids try and it’s since led to a large variety of recipes they enjoy.

You could certainly buy bottled teriyaki sauce, many are delicious like Soyaki but there is no point in buying them 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 simple teriyaki sauce you can serve it over any protein including chicken, steak, shrimp, salmon and more.

If you want to try even an even more simple recipe try my super popular Ground Beef Teriyaki Ramen which has been making the rounds on Pinterest!

Teriyaki Sauce is too thin?

If you’ve ever tried to make teriyaki sauce before and find your teriyaki sauce is too thin the answer isn’t to reduce it, the answer is to add a bit of cornstarch added to room temperature water.

Cornstarch mixed in water is added to the sauce to help thicken it. If you just keep reducing the sauce you’ll end up with a much too salty mixture.

Teriyaki Beef in pan

What to serve with Beef Teriyaki:

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

Beef Teriyaki Stir Fry:

Start with a small amount of fresh garlic and ginger you cook with a bit of canola oil and sesame oil. Add your favorite stir-fry vegetables like broccoli, onion, carrots, bell peppers and more to the mixture and cook only until just barely tender before adding in the cooked beef and the thickened teriyaki sauce.

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 flavors of the sauce and to 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. You can of course 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 also suggest that you add pineapple spears to the grill as well. Grilled pineapple is a no brainer for this recipe and is an absolutely flavorful side and it makes a great garnish to a platter of beef teriyaki for a large gathering.

Beef Teriyaki

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Dinner, then Dessert

Beef Teriyaki

Beef Teriyaki with a ginger and garlic based teriyaki sauce is a delicious, beautiful easy dinner you can enjoy on weeknights!
Yield 8 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Author Sabrina Snyder
Beef Teriyaki
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: 181kcal | Carbohydrates: 6g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 624mg | Potassium: 428mg | Sugar: 3g | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 2.1mg

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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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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

  2. 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