Description
A quick, sweet, and savory main dish perfect for serving over rice or adding to meal bowls and salads.
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
Instructions
- Make the Sauce: In a saucepan over medium heat, combine soy sauce, water, rice vinegar, brown sugar, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 5 minutes.
- In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water. Slowly whisk into the sauce until thickened. Remove from heat and set aside.
- Prepare the Beef: In a bowl, toss sliced beef with 3 tbsp cornstarch, salt, and pepper.
- Heat olive oil in a wok or large skillet over medium-high heat. Cook beef in batches for 2–3 minutes per side until browned and cooked through. Do not overcrowd the pan.
- Combine and Serve: Return all cooked beef to the pan. Pour in the prepared teriyaki sauce and toss to coat. Simmer for 1–2 minutes until the sauce clings to the beef.
- Serve hot over steamed rice, in bowls, or with stir-fried vegetables.
Notes
- Use tamari for a gluten-free version.
- Great with broccoli, snap peas, or shredded cabbage as side vegetables.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To make it spicier, add red pepper flakes or a drizzle of sriracha to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 20g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg
