This beef teriyaki recipe is my go-to for a quick, delicious meal that’s packed with umami flavors and perfect for satisfying my craving for something savory. I just love how the marinade transforms the beef into something tender and flavorful, and the ginger and garlic add a kick that keeps me coming back for more!
I love to make my beef teriyaki with 1 pound of super-thinly sliced beef sirloin. I combine it with a nice mix of soy sauce, mirin, and sake, which gives me a nice, flavorsome base.
The brown sugar I add balances the sauce’s boldness. And I wouldn’t dare leave out the minced garlic and fresh ginger.
They give the sauce an incredibly aromatic touch.
Ingredients
Sirloin Beef: Protein and iron are abundant in this cut of meat, certifying its status as an ideal dietary choice for anyone looking to bulk.
Post-workout, it’s difficult to imagine a better option for a protein-focused meal.
Soy sauce: contributes taste; rich in sodium and enhances flavor.
Mirin: Sweet rice wine gives the dish a subtle sweetness.
Sake: Boosts taste profundity with subtle umami and sweetness.
Sugar in its brown form brings to the table not only sweetness.
It also brings balance, and in the case of certain dishes, it’s all about the balance.
And caramelization; melt brown sugar, and you’d better have the firecracker at the ready (sugar’s heat) to ensure proper maillard formation, which will result in the oh-so-enviable balance of sweetness and kinda crunchy stuff.
Garlic: Provides fragrant taste and several health advantages.
Ginger: Fresh; adds zesty spice; anti-inflammatory properties.
Cornstarch: Makes sauce thicker and glossier.
Ingredient Quantities
- 1 pound beef sirloin, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
Instructions
1. Combine the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger in a medium bowl to make the marinade.
2. Thinly slice the beef sirloin and add it to the marinade, coating each piece well. Cover and refrigerate for at least half an hour but preferably for an hour.
3. In a small bowl, combine 2 tablespoons of water with cornstarch and stir until smooth. This is your slurry. Put it to one side.
4. In a large skillet or wok, warm the vegetable oil over medium-high heat.
5. Take the beef from the marinade, letting any extra marinade dribble back into the bowl. Set the marinade aside for future use.
6. Add the slices of beef to the hot skillet and cook for 2-3 minutes, until the slices are browned and cooked through. Remove the slices of beef from the skillet and set aside.
7. Put the marinade that was set aside in the skillet and heat it until it simmers. Add the cornstarch slurry while stirring it in and keep stirring until the sauce has thickened. This should take about 1-2 minutes.
8. Put the cooked beef back in the skillet, tossing it to mix evenly with the thick teriyaki sauce. Heat it through for another minute.
9. Place the beef teriyaki on a serving plate.
10. If you wish, garnish with chopped green onions and sesame seeds. Serve right now with your choice of steamed rice or vegetables.
Equipment Needed
1. Medium bowl
2. Small bowl
3. Large skillet or wok
4. Cutting board
5. Sharp knife
6. Measuring cups
7. Measuring spoons
8. Whisk or fork (for mixing)
9. Spatula or tongs (for stirring and turning)
FAQ
- Can I use a different cut of beef? Yes, flank steak or ribeye can also work well if you adjust the slicing method to ensure thin, tender pieces.
- Is there a substitute for mirin? You can use a combination of rice vinegar and a little extra brown sugar if mirin is unavailable.
- What can I use instead of sake? Dry sherry or additional mirin can be used as a substitute for sake.
- How should the beef be sliced? Slice the beef against the grain to ensure tenderness and thinness, which allows quick cooking.
- Can I make this recipe gluten-free? Yes, substitute the soy sauce with a gluten-free alternative like tamari.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I add vegetables to this recipe? Yes, bell peppers, broccoli, or snap peas make great additions and can be added when sautéing the beef.
Substitutions and Variations
Beef sirloin:
To get a different flavor, use chicken breast or pork tenderloin instead of beef sirloin, cutting it thin. Also, try it with a different protein to see how it changes.
Soy sauce:
Opt for tamari if you need a gluten-free alternative; go with coconut aminos if you want a soy-free option.
Mirin:
Mix together an equal part of rice vinegar and sugar (substituting with sugar doesn’t make it less healthy). Alternatively, if you only have white wine on hand, mix it with a bit of sugar.
Sake:
Dry sherry or white wine can be used in place of sake, and would give a similar depth of flavor.
Brown sugar:
Brown sugar can be replaced with honey or maple syrup, which can serve as delicious sweeteners. Just be sure to adjust the amount you use to suit your taste; the formula works alchemically with the assumption that it has enough sugar to achieve all desired effects.
Pro Tips
1. Marinade Time: For the best flavor, marinate the beef for at least an hour, but if you have more time, marinating overnight in the refrigerator can enhance the taste and tenderness.
2. Slice against the Grain: When slicing the beef sirloin, cut against the grain to ensure the meat is tender and easier to chew.
3. High Heat Cooking: Make sure your skillet or wok is very hot before adding the beef. This helps to sear the meat quickly, locking in the juices and creating a nice caramelized exterior.
4. Avoid Overcrowding: Cook the beef slices in batches if necessary to avoid overcrowding the skillet. This ensures even cooking and helps the beef get a nice sear instead of steaming.
5. Finish with Sesame Oil: For an added depth of flavor, consider drizzling a small amount of toasted sesame oil over the beef right before serving. This adds a nutty aroma and complements the teriyaki sauce beautifully.
Beef Teriyaki Recipe
My favorite Beef Teriyaki Recipe
Equipment Needed:
1. Medium bowl
2. Small bowl
3. Large skillet or wok
4. Cutting board
5. Sharp knife
6. Measuring cups
7. Measuring spoons
8. Whisk or fork (for mixing)
9. Spatula or tongs (for stirring and turning)
Ingredients:
- 1 pound beef sirloin, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
Instructions:
1. Combine the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger in a medium bowl to make the marinade.
2. Thinly slice the beef sirloin and add it to the marinade, coating each piece well. Cover and refrigerate for at least half an hour but preferably for an hour.
3. In a small bowl, combine 2 tablespoons of water with cornstarch and stir until smooth. This is your slurry. Put it to one side.
4. In a large skillet or wok, warm the vegetable oil over medium-high heat.
5. Take the beef from the marinade, letting any extra marinade dribble back into the bowl. Set the marinade aside for future use.
6. Add the slices of beef to the hot skillet and cook for 2-3 minutes, until the slices are browned and cooked through. Remove the slices of beef from the skillet and set aside.
7. Put the marinade that was set aside in the skillet and heat it until it simmers. Add the cornstarch slurry while stirring it in and keep stirring until the sauce has thickened. This should take about 1-2 minutes.
8. Put the cooked beef back in the skillet, tossing it to mix evenly with the thick teriyaki sauce. Heat it through for another minute.
9. Place the beef teriyaki on a serving plate.
10. If you wish, garnish with chopped green onions and sesame seeds. Serve right now with your choice of steamed rice or vegetables.
