I perfected a Teriyaki Recipe that lets me pull together a weeknight beef dinner with either store-bought or homemade sauce and one clever shortcut you won’t expect.
I pull this Quick Beef Teriyaki together when evenings run away from me, and somehow it tastes like I spent hours. Thinly sliced beef flank or sirloin hits a screaming hot pan and gets glossy from store-bought teriyaki sauce, turning into sticky, savory bites in minutes.
This Teriyaki Recipe fools guests every time, like I’m hiding secret chef moves, and it’s the sort of trick that makes me smile. It’s my fast answer to a crowd-pleasing Beef Dinner and honestly you’ll wonder why you ever waited so long to try it.
Ingredients
- Beef: Lean cut gives protein and iron, fills you up, trim fat if you like.
- Soy sauce: Adds umami and salt, low in calories but high in sodium, use low sodium.
- Mirin: Sweet rice wine, adds mild sweetness and shine, swaps with dry sherry fine.
- Brown sugar: Sweetens the sauce, caramel notes, adds calories so use modestly.
- Garlic: Strong aroma, gives savory depth, small health boost from antioxidants.
- Ginger: Bright, peppery zing, aids digestion and cuts richness of the beef.
- Cornstarch: Thickens sauce quickly, makes it glossy, use mixture with cold water.
- Scallions: Fresh, mild onion flavor, adds crunch and color, sprinkle before serving.
Ingredient Quantities
- 1 lb (450 g) beef flank or sirloin, thinly sliced
- 1 tbsp vegetable oil
- 1 tsp sesame oil (optional)
- 1/2 cup (120 ml) store-bought teriyaki sauce, or use the homemade combo below
- 1/3 cup (80 ml) low sodium soy sauce
- 1/4 cup (60 ml) mirin or dry sherry
- 2 tbsp packed brown sugar
- 1 tbsp honey or maple syrup (optional)
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 scallions sliced
- 1 tsp toasted sesame seeds
- Cooked rice for serving about 3 cups
How to Make this
1. Slice 1 lb beef flank or sirloin very thin across the grain (partially freeze for 20 minutes if it helps), then pat dry so it browns better.
2. Decide sauce: either use 1/2 cup store bought teriyaki sauce, or whisk the homemade combo: 1/3 cup low sodium soy sauce, 1/4 cup mirin or dry sherry, 2 tbsp packed brown sugar, 1 tbsp honey or maple syrup optional, 2 cloves garlic minced and 1 tsp grated fresh ginger.
3. Toss the sliced beef with about half the sauce and let it sit at room temp 10 to 15 minutes if you can. If you are in a rush just sear right away, but marinating helps flavor.
4. Mix 1 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry and set aside.
5. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering; add 1 tsp sesame oil optional for aroma. Cook beef in a single layer in batches so it browns, about 1 to 2 minutes per side, don’t crowd the pan. Remove browned beef to a plate.
6. Pour the remaining sauce into the hot pan, bring to a simmer, then whisk in the cornstarch slurry until the sauce thickens and becomes glossy. Taste and add a splash of water or a pinch more sugar if it’s too salty or strong.
7. Return the beef and any juices to the pan, toss quickly to coat and warm through, about 30 to 60 seconds so the meat stays tender.
8. Turn off the heat, stir in a little extra sesame oil if you like, then sprinkle with sliced scallions and 1 tsp toasted sesame seeds. Serve immediately over about 3 cups cooked rice, spooning plenty of sauce on top.
Equipment Needed
1. Sharp chef’s knife, for slicing the beef thin (partially freeze it for about 20 min if that helps)
2. Sturdy cutting board, nothing flimsy or the meat will slip
3. Large skillet or wok, you want something that gets really hot so the meat browns
4. Tongs or a spatula, to flip and move the beef without tearing it
5. Large bowl, for tossing the beef with sauce and marinating quick
6. Measuring cups and spoons, for the soy, mirin, sugar, cornstarch etc
7. Small bowl and whisk or fork, to make the cornstarch slurry and mix the homemade sauce
8. Rice cooker or medium pot with lid, plus a rice paddle or serving spoon for plating
FAQ
Quick Beef Teriyaki Recipe Substitutions and Variations
- Beef flank or sirloin: swap for thinly sliced chicken thighs or breasts for a milder taste, or go vegetarian with pressed firm tofu or large portobello mushrooms (press tofu first so it wont fall apart).
- Store-bought teriyaki sauce: if you dont have it mix 1/3 cup low-sodium soy sauce + 2 tbsp brown sugar + 1 tbsp honey + 1 tbsp rice vinegar and a little ginger, works great as a quick stand-in.
- Mirin or dry sherry: replace with sake or dry white wine, or a pantry hack 3 tbsp water + 1 tbsp sugar + 1 tsp rice vinegar if you need a nonalcoholic option.
- Cornstarch: use arrowroot powder 1:1 for a clear glossy finish, or all-purpose flour (use about twice the flour and cook a bit longer) if thats all you got.
Pro Tips
1. Partially freeze the steak for about 20 minutes so you can slice it paper thin across the grain, that really helps tenderness. Pat each slice super dry with paper towels before it hits the pan or it will steam and you lose that nice brown crust.
2. Heat the pan until the oil is shimmering and cook the beef in a single layer, only a minute or two per side, then take it out and do the next batch. Crowding the pan is the number one reason meat gets soggy, and if the pan cools down let it get hot again before the next batch.
3. Keep the cornstarch slurry cold and smooth, add it slowly to the simmering sauce and give it a few seconds to become glossy. Taste the sauce before you thicken it and adjust with a splash of water or a pinch of sugar instead of trying to fix it after it gets gummy.
4. Finish with a little sesame oil right at the end for aroma not while you sear, and toss the meat in the sauce just long enough to warm through. If you reheat leftovers add a few tablespoons of water and warm gently so the beef doesnt get tough.
Quick Beef Teriyaki Recipe
I perfected a Teriyaki Recipe that lets me pull together a weeknight beef dinner with either store-bought or homemade sauce and one clever shortcut you won't expect.
4
servings
595
kcal
Equipment: 1. Sharp chef’s knife, for slicing the beef thin (partially freeze it for about 20 min if that helps)
2. Sturdy cutting board, nothing flimsy or the meat will slip
3. Large skillet or wok, you want something that gets really hot so the meat browns
4. Tongs or a spatula, to flip and move the beef without tearing it
5. Large bowl, for tossing the beef with sauce and marinating quick
6. Measuring cups and spoons, for the soy, mirin, sugar, cornstarch etc
7. Small bowl and whisk or fork, to make the cornstarch slurry and mix the homemade sauce
8. Rice cooker or medium pot with lid, plus a rice paddle or serving spoon for plating
Ingredients
1 lb (450 g) beef flank or sirloin, thinly sliced
1 tbsp vegetable oil
1 tsp sesame oil (optional)
1/2 cup (120 ml) store-bought teriyaki sauce, or use the homemade combo below
1/3 cup (80 ml) low sodium soy sauce
1/4 cup (60 ml) mirin or dry sherry
2 tbsp packed brown sugar
1 tbsp honey or maple syrup (optional)
2 cloves garlic minced
1 tsp fresh ginger grated
1 tbsp cornstarch
2 tbsp cold water
2 scallions sliced
1 tsp toasted sesame seeds
Cooked rice for serving about 3 cups
Directions
- Slice 1 lb beef flank or sirloin very thin across the grain (partially freeze for 20 minutes if it helps), then pat dry so it browns better.
- Decide sauce: either use 1/2 cup store bought teriyaki sauce, or whisk the homemade combo: 1/3 cup low sodium soy sauce, 1/4 cup mirin or dry sherry, 2 tbsp packed brown sugar, 1 tbsp honey or maple syrup optional, 2 cloves garlic minced and 1 tsp grated fresh ginger.
- Toss the sliced beef with about half the sauce and let it sit at room temp 10 to 15 minutes if you can. If you are in a rush just sear right away, but marinating helps flavor.
- Mix 1 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry and set aside.
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering; add 1 tsp sesame oil optional for aroma. Cook beef in a single layer in batches so it browns, about 1 to 2 minutes per side, don’t crowd the pan. Remove browned beef to a plate.
- Pour the remaining sauce into the hot pan, bring to a simmer, then whisk in the cornstarch slurry until the sauce thickens and becomes glossy. Taste and add a splash of water or a pinch more sugar if it’s too salty or strong.
- Return the beef and any juices to the pan, toss quickly to coat and warm through, about 30 to 60 seconds so the meat stays tender.
- Turn off the heat, stir in a little extra sesame oil if you like, then sprinkle with sliced scallions and 1 tsp toasted sesame seeds. Serve immediately over about 3 cups cooked rice, spooning plenty of sauce on top.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 338g
- Total number of serves: 4
- Calories: 595kcal
- Fat: 22.1g
- Saturated Fat: 7.3g
- Trans Fat: 0.2g
- Polyunsaturated: 2.5g
- Monounsaturated: 11.3g
- Cholesterol: 90mg
- Sodium: 1175mg
- Potassium: 438mg
- Carbohydrates: 52.3g
- Fiber: 1.1g
- Sugar: 16.8g
- Protein: 32.3g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 60mg
- Iron: 3.2mg
