Name: Beef Teriyaki
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: For the Teriyaki Sauce:; ½ cup soy sauce; ¼ cup water; 2 tbsp sweet rice vinegar; ½ cup brown sugar; 1½ tsp minced garlic; 2 tsp minced ginger; 1 tbsp cornstarch + 1 tbsp water (for slurry); For the Beef Teriyaki:; 1 lb sirloin steak, sliced thin across the grain (approx. ¼ inch thick); 3 tbsp cornstarch; 1 tsp kosher salt; ½ tsp black pepper; 2 tbsp olive oil

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Beef Teriyaki is a sweet, savory, and satisfying dish that comes together quickly and delivers restaurant-style flavor at home. Thin slices of tender sirloin are pan-seared and tossed in a glossy homemade teriyaki sauce infused with garlic, ginger, and brown sugar. Whether served over rice, in a meal bowl, or alongside stir-fried veggies, this dish is perfect for a fast and flavorful dinner.

Why You’ll Love This Recipe

This beef teriyaki recipe is fast, simple, and full of bold flavor. The sauce is homemade and customizable—far better than any bottled version. Thin-sliced beef cooks quickly and absorbs the sweet-savory glaze perfectly. It’s ideal for weeknight meals, meal prep, or anytime you’re craving something delicious with minimal fuss. Plus, it’s versatile and pairs well with a variety of sides.

Beef Teriyaki

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Teriyaki Sauce:
½ cup soy sauce
¼ cup water
2 tbsp sweet rice vinegar
½ cup brown sugar
1½ tsp minced garlic
2 tsp minced ginger
1 tbsp cornstarch

For the Beef Teriyaki:
1 lb sirloin steak, sliced thin across the grain (approx. ¼ inch thick)
3 tbsp cornstarch
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil

Directions

Make the Sauce:

In a saucepan over medium heat, combine soy sauce, water, sweet rice vinegar, brown sugar, garlic, and ginger.
Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes.
In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth.
Slowly whisk the slurry into the sauce and continue stirring until it thickens to a glossy glaze. Turn off the heat and set aside.

Prepare the Beef:
5. In a mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until evenly coated.
6. Heat olive oil in a wok or large skillet over medium-high heat.
7. Working in batches, cook the beef for 2–3 minutes per side until browned and cooked through. Transfer to a plate and repeat with the remaining beef.

Combine and Serve:
8. Return all cooked beef to the pan.
9. Pour in the prepared teriyaki sauce and toss to coat evenly.
10. Simmer for 2–3 minutes until the sauce thickens further and clings to the beef.
11. Serve hot over rice or with steamed vegetables.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Equipment Needed: Wok or skillet, saucepan, whisk, mixing bowl
Calories: Approximately 385 kcal per serving (not including rice or sides)

Variations

Spicy Kick: Add red pepper flakes or a dash of sriracha to the sauce.
Low-Sugar: Reduce the brown sugar or use a sugar substitute.
Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
Vegetable Add-Ins: Stir in steamed broccoli, bell peppers, or snap peas during the final minutes.
Sesame Flavor: Add a drizzle of toasted sesame oil or sprinkle with sesame seeds before serving.
Chicken Teriyaki: Substitute thinly sliced chicken breast or thighs for beef.
Tofu Version: Use pressed, cubed tofu for a plant-based option.
Citrus Twist: Add a splash of orange juice or zest to the sauce for brightness.
Hawaiian Style: Add pineapple chunks for a tropical touch.
Noodle Bowl: Serve over soba noodles or rice noodles instead of rice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. For best texture, avoid overcooking the beef when reheating. This dish can also be frozen—cool completely before storing in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

What cut of beef is best for teriyaki?

Sirloin is ideal for tenderness and quick cooking. Flank steak or ribeye are also great options.

How do I slice the beef thinly?

Slice the beef against the grain using a sharp knife. For easier slicing, partially freeze the meat for 20–30 minutes beforehand.

Can I make the teriyaki sauce ahead of time?

Yes, the sauce can be made up to 5 days in advance and stored in the fridge.

Do I need a wok to make this?

No, a large skillet works perfectly. Just make sure it’s hot and big enough for searing.

Is this recipe kid-friendly?

Yes, it’s sweet and mild, making it great for kids. Reduce or skip spice if serving younger eaters.

Can I double the recipe?

Yes, just use a large pan and cook the beef in batches for best browning.

Can I use pre-made teriyaki sauce?

You can, but the homemade version is fresher, more flavorful, and easy to make.

What sides go well with beef teriyaki?

White rice, brown rice, fried rice, stir-fried vegetables, or noodles all pair well.

Can I use frozen beef?

Thaw fully before slicing and cooking for best results.

How do I thicken the sauce if it’s too thin?

Simmer it longer or add a bit more cornstarch slurry (1 tsp cornstarch + 1 tsp water) as needed.

Conclusion

Beef Teriyaki is a fast, flavorful, and versatile dish that brings the taste of takeout right to your kitchen. With a glossy, sweet-savory sauce and tender strips of beef, it’s a meal that’s as satisfying as it is simple. Serve it over rice, toss it into a bowl with veggies, or pack it into your weekly meal prep—you’ll find endless ways to enjoy this quick and delicious recipe.

Jessica