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My family is obsessed with my better-than-takeout Beef Teriyaki. The secret? Velveting the beef! It’s simple, but it makes it unbelievably tender. Trust me, you’ll want this trick in your back pocket.
A Reader’s Review
My go to recipe! My family loves it! I found this recipe awhile back. I hate cooking but this recipe is tasty and easy which is exactly what I’m looking for. Thank you!
-Tricia
Why You’ll Make This Teriyaki on Repeat
- One-Skillet Wonder: Minimal cleanup means more time enjoying and less time scrubbing.
- Pantry-Friendly: Beef teriyaki is made with everyday ingredients, so no last minute runs to the store!
- Takeout Taste, Homemade Price: Get all the rich, savory, sweet teriyaki flavor without the delivery fee.
- Ready in a Flash: From stove to table in about 30 minutes, perfect for busy nights or lazy cravings.
Beef Teriyaki Ingredients
- Switch Up the Steak: Flank steak is great, but skirt steak or sirloin work just as well and still deliver that tender, juicy bite.
- Add a Kick of Heat: Love a little spice? Stir in red pepper flakes, a drizzle of chili oil, or a splash of sriracha for a fiery twist.
- Make It Gluten-Free: Swap in gluten-free soy sauce, Tamari, or coconut aminos to keep all the flavor without the gluten.
How to Make Beef Teriyaki
Ready to whip up a delicious dinner in no time? This easy beef teriyaki recipe comes together quickly with simple steps and everyday ingredients. Just follow along, and you’ll have a flavorful meal on the table in less than 30 minutes!
- Velvet the Beef: Add the flank steak beef strips and cornstarch to a large zip-top bag, seal, and shake to coat. Let it rest for 15–30 minutes—this quick step (called “velveting”) tenderizes the meat and locks in moisture.
- Cook Beef: Heat a large 14-inch skillet over medium-high heat and add 1 tablespoon of oil. Add half of the beef to the skillet and cook it undisturbed for 3-4 minutes on both sides. Remove the beef to a plate and repeat with the second half of the beef.
- Heat Garlic and Ginger: Add the last tablespoon of vegetable oil and the sesame oil to the skillet and heat over medium heat. Add the garlic and fresh ginger and cook for 1 minute, until fragrant.
- Make the Sauce: Whisk the soy sauce, brown sugar, water, and rice vinegar together in a medium bowl. Then, add the sauce to the pan and cook until the brown sugar is completely dissolved, about 2-3 minutes.
- Thicken the Sauce: Combine the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the sauce, then simmer for 1-2 minutes, or until the sauce has thickened.
- Combine the Beef and Sauce, and serve: Add the beef back to the skillet and stir until coated. Cook for 1-2 minutes until completely heated through. Then, serve immediately over white rice. Garnish teriyaki beef stir fry with green onions and sesame seeds, if desired.
Alyssa’s Pro Tip
Slice Against the Grain: For the most tender bites of beef teriyaki, slice it thinly (about ¼ to ½ inch) against the grain. This helps break up the muscle fibers and keeps the meat melt-in-your-mouth tender.
How to Store Leftover Beef Teriyaki
- In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30-second increments in the microwave until fully heated through and steaming.
- In the Freezer: You can freeze the cooked beef in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before heating in the microwave or in a skillet over medium heat.
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Beef Teriyaki
Tender, saucy, and full of flavor, this quick beef teriyaki stir-fry is made with pantry staples and comes together in just 35 minutes.
Equipment
- 1 14-inch skillet
Ingredients
- 1 ½-2 pounds flank steak sliced into ¼-inch thick strips
- ⅓ cup cornstarch
- 2 tablespoons vegetable oil or other neutral oil
Teriyaki Sauce
- ½ teaspoon sesame oil
- 2 teaspoons minced garlic about 2 cloves
- 1 teaspoon fresh minced ginger
- ½ cup low-sodium soy sauce
- ⅓ cup lightly packed light brown sugar
- ⅓ cup water
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch for slurry
- 2 tablespoons water for slurry
Instructions
- Add 1 ½-2 pounds flank steak sliced into ¼-inch thick strips, and ⅓ cup cornstarch to a large ziplock bag. Close the bag and shake vigorously until all the beef is evenly coated in cornstarch. Set aside for about 15 minutes.
- Heat a large 14-inch skillet over medium-high heat and add 1 tablespoon of the 2 tablespoons vegetable oil. Add half of the beef to the skillet and cook it undisturbed for 3-4 minutes on both sides until browned. Remove the beef to a plate and repeat with the second half of the beef.
- Add the last tablespoon of vegetable oil and ½ teaspoon sesame oil to the skillet and heat over medium heat. Add 2 teaspoons minced garlic and 1 teaspoon fresh minced ginger and cook for 1 minute, until fragrant.
- Whisk ½ cup low-sodium soy sauce, ⅓ cup lightly packed light brown sugar, ⅓ cup water, and 1 tablespoon rice vinegar together in a medium bowl to make the sauce. Add the sauce to the pan and cook until the brown sugar is completely dissolved, about 2-3 minutes.
- Combine 1 tablespoon cornstarch and 2 tablespoons water in a small bowl to make a slurry. Stir the slurry into the sauce, then simmer over medium-low heat for 1-2 minutes until thickened.
- Add the beef back to the skillet and stir until coated. Cook for 1-2 minutes until completely heated through, then serve immediately over white rice. Garnish with green onions and sesame seeds, if desired.
Notes
Store & Reheat: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave or a skillet until hot and steaming.
Nutrition
Calories: 363kcalCarbohydrates: 21gProtein: 34gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 91mgSodium: 850mgPotassium: 612mgFiber: 0.3gSugar: 12gVitamin A: 0.1IUVitamin C: 0.3mgCalcium: 51mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Asian-Inspired Recipes
This beef teriyaki pairs well with fried rice or stir-fried vegetables like broccoli, green beans, snow peas, and carrots for a colorful, well-rounded meal. Here are a few more ideas to make it a complete meal.
Step 7 referenced sauerkraut…. Got to be a typo. Just sharing in the event you want to update the directions.
Thank you! Got it fixed!
Is there any substitute for mirin? I can’t find it anywhere. I lived in Philippines btw.
You can use 3/4 cup rice wine vinegar + 1/4 cup of sugar in place of the 1 cup of Mirin. You could also use 1 cup of Sake + 1/4 cup of sugar. I hope this helps!
Is the corn flower a must? Trying this for the first time 🙂
Hi! This recipe uses cornstarch and it’s necessary for getting the sauce to thicken.
Can I use flour instead of cornstarch?
What is fish sauce? Is patis the same thing? And mirin? Any substitute for it?
Patis is a fish sauce from the Philippines. You can also use oyster sauce as a substitute!
HALVED the sauce for 1 lb and marinated overnight. (These cuts of meat require that). Added snow peas. Came out very tender and delicious.