Bursting with Asian flavors, this hearty Japanese Beef Teriyaki is ready in just 30 minutes. Perfectly paired with rice, noodles, or vegetables for a satisfying meal!
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Beef teriyaki is one of the most popular Asian dishes, combining everybody’s favorite taste bud sensations: salty and sweet!
In my version of the beef teriyaki, I'm staying very close to the original recipe passed down through the generations. I added many flavors and textures to make this a wholesome and filling meal. It only takes 30 minutes to make!
Serve this Japanese beef teriyaki with Crunchy Asian Cucumber Salad, Easy Japanese Edamame Salad or Easy Carrot Salad with Asian Dressing.
Why This Recipe Works
- This Japanese beef teriyaki is a flavorful dish infused with tasty, aromatic Asian flavors.
- It is an excellent dinnertime option and can be made during weeknights or when entertaining guests.
- Serve it with white rice, egg fried rice, noodles, Japanese Edamame Salad, or Carrot Salad with Asian Dressing.
- It is very easy to store leftovers and enjoy them throughout the week.
Japanese Beef Teriyaki Ingredients
See the recipe card for full information on ingredients and quantities.
- Flank steak: For this Japanese beef teriyaki recipe, slice the flank steak into bite-sized pieces. If you are using frozen steak, let it thaw completely overnight in the fridge before preparing it.
- Cornstarch: This will make the beef crispy. You can also use cornflour instead.
- Onion: Fresh is best. However, you can use onion powder or paste instead.
- Garlic: Fresh garlic has the best flavor, but you can swap it with garlic paste or powder.
- Ginger: For this recipe, use fresh ginger. If you don't have fresh ginger, use powder or paste.
- Soy sauce: Select good-quality soy sauce for the best flavor.
Tips and Substitutions
- Marinate: For more flavor, marinate the beef for at least one hour in the fridge before cooking. This will allow the meat to absorb the seasoning and give it a richer flavor.
- Tenderize: Pounding the beef with a blunt object like a rolling pin before seasoning helps break down the meat fibers, making it more tender.
- Batches: You can double or triple this Japanese beef teriyaki recipe to feed more people.
How to Make Japanese Beef Teriyaki
- Toss cornstarch, salt, and pepper in a large mixing bowl. Add the beef and coat it well with the mixture. Let it rest for 10-15 minutes.
2. Combine water, brown sugar, soy sauce, mirin, and rice wine vinegar as the beef marinates in another bowl. Stir it all together until it's nicely combined.
3. Heat a bit of oil in a pan—just enough to cover the bottom—and cook the beef for 5-7 minutes or until it's done.
4. Remove the beef from the heat, remove any extra oil, and then heat 3 tablespoons of oil in the same pan. Toss in some onions, ginger, and garlic, and cook for 2-3 minutes or until aromatic.
5. Next, pour the soy sauce mix into the pan, stir it on low heat for a few minutes, and let it thicken.
6. Add the beef back in, turn the heat to medium, and cook for another minute or two, stirring to coat the meat completely.
7. Finally, sprinkle some scallions and sesame seeds over the Japanese beef teriyaki and serve it with white rice and Spicy Cucumber Salad.
Recipe FAQs
Beef teriyaki is made by cooking crispy marinated flank steak in a mixture of soy sauce, mirin, rice wine vinegar, ginger, garlic and brown sugar.
Flank steak is a lean cut usually used for teriyaki. It has great flavor and absorbs seasoning well.
Add the sauce to an airtight container and refrigerate for up to 4 days. Reheat it in the microwave before serving. It can also be frozen for up to one month in an airtight container. Let it defrost overnight in the fridge, and then reheat it in the microwave when ready to serve.
More Tasty East Asian Recipes
Japanese Beef Teriyaki
Equipment
- Large mixing bowl
- Pan
Ingredients
- 500 g flank steak beef chopped
- ¼ teaspoon of salt
- ¼ teaspoon of white pepper
- ¼ cup of cornstarch
- ½ onion chopped
- 2 garlic cloves crushed
- 1 tablespoon of crushed ginger
- ¼ cup of water
- 3-5 tablespoons brown sugar depending on your preference
- ⅓ cup of soy sauce
- 2 tablespoons of mirin
- 1 tablespoon of rice wine vinegar
- 2 teaspoon of cornstarch optional
- Sesame seeds for garnish
- Scallions for garnish
Instructions
- Combine cornstarch, a pinch of salt, and pepper in a large mixing bowl. Add the beef to the bowl and coat it with the flour mixture. Set it aside 10-15 minutes.
- Meanwhile, add water, brown sugar, soy sauce, mirin, and rice wine vinegar to a bowl and mix until combined.
- Once the beef has finished marinating, heat enough oil to coat the base of a pan. Add the beef and cook for 5-7 minutes or until done.
- Once the beef is done remove it from the heat. Remove any excess oil from the pan and heat 3 tablespoon of oil in the same pan. Add onion, ginger and garlic to the pan and cook for 2-3 minutes or until fragrant.
- Then, pour the soy sauce mixture into the pan and cook and stir on low heat for 2-3 minutes or until the sauce thickens.
- Add the beef back into the pan and cook on medium heat for 1-2 minutes, stirring until filly coated.
- Garnish the beef teriyaki with scallions and sesame seeds and serve with rice.
Notes
- Marinate: For enhanced flavor, refrigerate the beef with the marinade for a minimum of one hour before cooking. This allows the seasoning to go into the meat, resulting in a deeper, richer taste.
- Tenderize: Use a rolling pin or another blunt object to gently pound the beef before seasoning. This can help soften the fibers, making the meat more tender.
- Batches: This recipe can easily be scaled up—double or triple the ingredients to serve a larger crowd.
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