Beef Teriyaki

Get ready to master the art of restaurant-quality teriyaki right in your kitchen! This beef teriyaki recipe delivers that perfect balance of sweet, savory, and umami that’ll make your taste buds dance.

The secret lies in our two-step cooking process that creates tender, caramelized beef pieces wrapped in a glossy teriyaki sauce that clings to every bite. This isn’t just dinner – it’s a flavor explosion that’ll have everyone asking for seconds.

Ingredients

For the Beef:

• 1 pound flank steak, sliced against the grain
• ¼ cup cornstarch

For the Sauce:

• ½ cup soy sauce
• ½ cup mirin
• ¼ cup brown sugar, lightly packed
• ½ teaspoon sesame oil
• 2 dashes fish sauce

For Cooking:

• 3 tablespoons oil
• 1 teaspoon minced garlic
• ½ teaspoon fresh minced ginger

For Thickening:

• 1 teaspoon cornstarch
• 1 tablespoon water

Steps

1. In a large bowl, thoroughly coat the beef with ¼ cup cornstarch until every piece is evenly covered. The cornstarch creates a protective barrier that will help the meat stay tender. Refrigerate for 10 minutes while preparing other ingredients – this helps the coating adhere better.
2. Combine sauce ingredients in a bowl: ½ cup soy sauce, ½ cup mirin, ¼ cup brown sugar, ½ teaspoon sesame oil, and 2 dashes fish sauce. Whisk until sugar dissolves completely. The sauce should look smooth with no sugar granules visible.
3. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat (approximately 375°F/190°C). The oil is ready when a drop of water sizzles immediately upon contact.
4. Add the chilled beef in a single layer – overcrowding will prevent proper browning. Cook for 3-4 minutes total, flipping once when the first side shows a deep golden brown color. Remove and set aside.
5. Add remaining 1 tablespoon oil to the pan. Sauté garlic and ginger for 1-2 minutes until fragrant but not browned – burnt garlic will make the sauce bitter.
6. Pour in the sauce mixture and simmer for 2-3 minutes at medium heat. Watch for gentle bubbling around the edges.
7. Combine 1 teaspoon cornstarch with 1 tablespoon water until smooth. Slowly whisk into the simmering sauce. Continue cooking until the sauce coats the back of a spoon, about 2-3 minutes.
8. Return beef to pan and toss until evenly coated and heated through, about 1-2 minutes. Serve immediately while the sauce is glossy and hot.

Smart Swaps

• Use coconut aminos instead of soy sauce (1:1 ratio) for a gluten-free version
• Replace mirin with dry sherry + 1 tablespoon honey for similar flavor
• Substitute flank steak with chicken thighs (adjust cooking time to 5-6 minutes)

Make It Diabetes-Friendly

• Replace brown sugar with monk fruit sweetener (use 3 tablespoons)
• Use liquid stevia (start with 10-12 drops) to taste
• Reduce mirin to ¼ cup and replace with rice vinegar
• Serve with cauliflower rice to lower carb impact
• Total carb reduction: approximately 12g per serving

Pro Tips

• Slice meat while partially frozen for easier cutting
• Pat meat dry before coating with cornstarch
• Don’t skip the refrigeration step – it’s crucial for texture
• Keep meat moving once returned to sauce to prevent overcooking