Description
This Easy Beef Teriyaki recipe features tender flank steak coated in a flavorful, sweet and savory homemade teriyaki sauce. Ready in just 20 minutes, it’s perfect for a quick weeknight dinner served over rice and garnished with sesame seeds and green onions for a deliciously satisfying meal.
Ingredients
Beef and Coating
- 1 ½ pounds flank steak
- 1/3 cup plus 1 Tablespoon corn starch (divided use)
- 3 Tablespoons vegetable oil (divided use)
- ½ teaspoon sesame oil
Sauce
- 2 teaspoons minced garlic
- 1 teaspoon fresh ginger (grated or minced)
- ½ cup low sodium soy sauce
- 1/3 cup light brown sugar, packed
- 1/3 cup plus 2 Tablespoons water (divided use)
- 1 Tablespoon rice vinegar
Garnish
- 1 Tablespoon sesame seeds
- Sliced green onions (optional)
Instructions
- Slice the Steak: Slice flank steak against the grain into ¼ inch thick strips to ensure tenderness when cooked.
- Coat the Beef: Place the sliced steak and 1/3 cup cornstarch into a large Ziploc bag. Seal and shake well to coat all pieces evenly. Set aside.
- Cook First Half of Meat: Heat a large skillet over medium-high heat, add 1 Tablespoon vegetable oil, and lay half of the coated meat in a single layer. Cook undisturbed for about 3 minutes until it releases easily, then flip and cook another 3 minutes. Remove to a plate.
- Cook Second Half of Meat: Add another Tablespoon of vegetable oil to the pan and repeat with the remaining meat. Remove cooked meat to the plate with the first batch.
- Prepare the Sauce Base: Add the last Tablespoon of vegetable oil and ½ teaspoon sesame oil to the pan and heat over medium.
- Sauté Aromatics: Add minced garlic and grated ginger to the skillet, cooking for about 1 minute until fragrant.
- Add Sauce Ingredients: Pour in soy sauce, brown sugar, 1/3 cup water, and rice vinegar. Whisk together, bring to a simmer, and cook until the sugar dissolves.
- Make Cornstarch Slurry: In a small bowl, mix 1 Tablespoon cornstarch with 2 Tablespoons water until smooth.
- Thicken the Sauce: Whisk slurry into the simmering sauce, continue cooking on medium-low while whisking frequently until thickened.
- Toss Beef in Sauce: Return the cooked beef to the pan and toss to coat fully. Heat gently until the beef is warmed through.
- Serve: Plate the teriyaki beef over rice, garnish with sesame seeds and sliced green onions if desired, and serve immediately.
Notes
- For best results, slice the steak thinly against the grain to keep it tender.
- Low sodium soy sauce is recommended to control saltiness.
- If you prefer a thicker sauce, you can add a bit more cornstarch slurry gradually.
- This recipe pairs well with steamed white rice or mixed vegetables.
- Adjust sugar to taste if you prefer a sweeter or less sweet teriyaki.
