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Our Quick and Easy Beef Teriyaki
I love sharing this Beef Teriyaki recipe because it's become such a lifesaver in my kitchen. The tender beef strips get coated in this incredible homemade teriyaki sauce that's sweet savory and absolutely perfect. When my family smells it cooking they come running to the kitchen. Best part? It's ready in just 30 minutes making it perfect for those busy weeknights.
What Makes This Recipe Special
The magic of this dish lies in that homemade teriyaki sauce. I can adjust the sweetness exactly how my family likes it and there's no need for store bought sauce with preservatives. Sometimes I serve it over rice other times wrapped in lettuce leaves it's so versatile. On hectic evenings I love that I can pull this together with ingredients I always have in my pantry.
What You'll Need
- Flank Steak: 1 lb, thinly sliced against the grain for tenderness. Ensure it's fresh and evenly sliced for quick cooking.
- Low Sodium Soy Sauce: ½ cup, providing balanced umami flavor without excessive saltiness.
- Light Brown Sugar: ¼ cup, adds caramel sweetness to complement savory notes.
- Rice Vinegar: 2 tbsp, for a tangy brightness that tenderizes the beef.
- Sesame Oil: 1 tsp, lends a nutty depth. Avoid over-measuring to prevent bitterness.
- Fresh Ginger & Garlic: 1 tbsp each, finely minced for aromatic depth.
- Honey: 2 tbsp, ensuring a glossy, thick sauce. Substitute with maple syrup if desired for a different flavor.
- Cornstarch: 2 tbsp, mixed with the beef and as a sauce thickener.
Let's Get Cooking
- Prepare the Beef
- Slice 1 lb of flank steak into thin pieces, then coat evenly with 2 tbsp of cornstarch in a large Ziploc bag.
- Sear the Beef
- Heat 2 tbsp of olive oil in a skillet over medium-high heat. Add beef in a single layer, cooking for 3-4 minutes per side until browned. Remove and set aside.
- Create the Sauce
- In a bowl, whisk ½ cup soy sauce, ¼ cup brown sugar, 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp minced ginger, 1 tbsp minced garlic, 2 tbsp honey, and 1 tbsp cornstarch until smooth.
- Thicken the Sauce
- Lower the skillet to medium heat and pour in the sauce. Simmer for 3-4 minutes, stirring occasionally, until it thickens to a syrupy consistency.
- Combine and Serve
- Return the cooked beef to the skillet, tossing to coat evenly with the sauce. Garnish with sesame seeds and green onions. Serve hot.
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Make It Your Own
My family loves experimenting with this recipe. If you need gluten free just swap in tamari or coconut aminos. When we're craving some heat I add a sprinkle of chili flakes or a squirt of Sriracha. Sometimes I toss in broccoli or colorful bell peppers it's so flexible.
Perfect Pairings
We usually enjoy this over a bed of steaming rice but lately I've been loving it with udon noodles. My kids go crazy for it in lettuce wraps and when I'm watching carbs I use cauliflower rice. Some crispy egg rolls on the side or a quick veggie stir fry makes it a complete meal.
Saving For Later
On the rare occasion we have leftovers they keep beautifully in an airtight container in the fridge for about 4 days. You can even freeze it for up to 2 months. Just warm it up in a skillet or microwave until it's heated through. The sauce might need a quick stir to bring it back together.
Frequently Asked Questions
- → Why slice beef against the grain?
Slicing against the grain breaks up tough muscle fibers, resulting in more tender meat that's easier to chew.
- → Why coat the beef in cornstarch?
Cornstarch creates a light coating that helps the beef brown nicely and thickens the sauce as it cooks.
- → Can I use different cuts of beef?
Yes, sirloin or ribeye work well too. Just make sure to slice them thinly against the grain for tenderness.
- → Is this sauce very sweet?
The sauce balances sweet and savory flavors, but you can adjust honey and soy sauce amounts to taste.
- → Can I make this ahead?
Best served fresh, but you can prep the sauce ahead. Cook the beef just before serving for best texture.