Name: Easy Beef Teriyaki: A Quick and Flavorful Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 1/2 pounds flank steak or sirloin steak, thinly sliced; 1/4 cup cornstarch; 2 tablespoons olive oil; 1/2 cup low-sodium soy sauce; 1/4 cup brown sugar, packed; 1 cup water, divided; 3 cloves garlic, minced; 1 teaspoon ground ginger; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 tablespoon cornstarch (for sauce thickening); 2 tablespoons cold water (for slurry); Sesame seeds and sliced green onions for garnish (optional)

Why You’ll Love Easy Beef Teriyaki Recipe

This recipe combines savory soy sauce, a touch of sweetness from brown sugar, and the aromatic flavors of garlic and ginger to create a rich teriyaki sauce. The beef cooks quickly and gets nicely coated in the sauce, making it perfect for busy weeknight dinners when you want something satisfying without a lot of fuss.

You’ll also appreciate how simple the ingredients are and how fast everything comes together in one pan. It’s a dependable, family-friendly meal that delivers bold flavor with minimal prep and cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds flank steak
⅓ cup plus 1 Tablespoon corn starch (divided use)
3 Tablespoons vegetable oil (divided use)
½ teaspoon sesame oil
2 teaspoons minced garlic
1 teaspoon fresh ginger (grated or minced)
½ cup low sodium soy sauce
⅓ cup light brown sugar, packed
⅓ cup plus 2 Tablespoons water (divided use)
1 Tablespoon rice vinegar
1 Tablespoon sesame seeds (optional, for topping)
Sliced green onions (optional, for topping)

Directions

Slice the flank steak against the grain into ¼-inch thick strips.

Place the sliced steak and ⅓ cup cornstarch into a large zip-top bag; shake to coat the meat evenly.

Heat a large skillet over medium-high heat. Add 1 Tablespoon vegetable oil and cook half of the steak in a single layer for about 3 minutes on each side until browned. Remove to a plate.

Add another Tablespoon of vegetable oil and cook the remaining steak in the same way. Remove to the plate.

Add the final Tablespoon of vegetable oil and the sesame oil to the skillet, then cook the minced garlic and ginger for about 1 minute until fragrant.

Stir in the soy sauce, brown sugar, ⅓ cup water, and rice vinegar. Bring to a simmer and cook until the sugar dissolves completely.

Mix 1 Tablespoon cornstarch with 2 Tablespoons water to make a slurry, then whisk it into the sauce. Let it simmer until the sauce thickens.

Return the cooked beef to the pan and toss well to coat in the sauce. Cook just until heated through.

Serve immediately over rice and garnish with sesame seeds and green onions, if desired.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Add vegetables such as broccoli, snow peas, sliced carrots, or bell peppers to make this a complete one-pan meal. Simply sauté the vegetables after cooking the beef, then proceed with the sauce.

Substitute other tender cuts of beef such as hanger steak or flat iron steak if preferred.

For a gluten-free version, replace soy sauce with tamari or another gluten-free soy sauce alternative.

For a slightly spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.

You can also swap the brown sugar for honey for a slightly different sweetness profile.

Storage/Reheating

Store leftover Beef Teriyaki in an airtight container in the refrigerator for 3 to 4 days.

To reheat, warm gently in a skillet over medium heat until heated through. You can add a splash of water if the sauce has thickened too much. It can also be reheated in the microwave in short intervals, stirring between each, until hot.

For longer storage, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

How do I slice the beef for best results?

Slice the beef thinly against the grain. Cutting against the grain shortens the muscle fibers, making the meat more tender and easier to chew.

Can I use a different cut of beef?

Yes, similar tender cuts like hanger steak or flat iron steak work very well in this recipe.

What if I don’t have fresh ginger?

You can use ginger paste or a small amount of ground ginger in a pinch, though fresh ginger provides the most vibrant flavor.

Can I add vegetables to this dish?

Absolutely. Vegetables such as broccoli, snap peas, carrots, or bell peppers can be added to make it a complete meal.

Is this recipe gluten-free?

The standard recipe uses soy sauce, which typically contains gluten. To make it gluten-free, use tamari or a certified gluten-free soy sauce alternative.

What should I serve with Beef Teriyaki?

This dish pairs wonderfully with steamed white rice, jasmine rice, brown rice, or even noodles.

How long will leftovers stay good?

Leftovers can be stored in the refrigerator for about 3 to 4 days when kept in an airtight container.

Can I make this ahead of time?

Yes, you can slice the beef and prepare the sauce ahead of time. Store them separately in the refrigerator and cook just before serving.

Can I use other sweeteners besides brown sugar?

You can experiment with honey or a sugar substitute, but keep in mind that it may slightly alter the flavor and consistency of the sauce.

How do I thicken the sauce if it’s too thin?

Make a slurry with cornstarch and water, then stir it into the simmering sauce. Allow it to cook for a few minutes until it reaches your desired thickness.

Conclusion

Easy Beef Teriyaki is a delicious, quick, and satisfying meal that brings homemade flavor to your table without a lot of effort. With its rich, glossy sauce and tender slices of beef, it’s a reliable go-to for busy evenings. Whether you’re cooking for family or preparing a speedy weeknight dinner, this recipe delivers savory and slightly sweet teriyaki goodness in every bite.