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.
Servings: 6 servings
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.
Video
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: 363kcal | Carbohydrates: 21g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 91mg | Sodium: 850mg | Potassium: 612mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 3mg
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