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Easy 20 Minute Beef Teriyaki. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!
Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing this Easy Beef Teriyaki! A quick and easy dinner that is ready in under 20 minutes!
I love making my own teriyaki sauce at home. It’s just as flavorful, super easy and a lot healthier. I adapted this sauce from my Easy Chicken Teriyaki.
The teriyaki sauce consists of soy sauce, mirin, sesame oil, fish sauce, ginger, garlic and brown sugar. The sauce gets nice and thick with a simple cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).
I like to serve my Beef Teriyaki over fried rice or noodles. Either way it’s awesome. Enjoy!
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Easy Beef Teriyaki
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.