Description
Savor the rich flavors of classic beef teriyaki, a Japanese-inspired dish that blends sweet and savory notes in perfect harmony. Tender beef slices glazed with a glossy sauce promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 500 g (1 lb) beef sirloin or flank steak, thinly sliced against the grain
Sauce and Seasoning Ingredients:
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
- ¼ cup brown sugar
- 2 tablespoons mirin (or rice vinegar)
- 1 tablespoon soy sauce
- 1 tablespoon honey (or additional sugar)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
Cooking and Garnish Ingredients:
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Marinate the beef with soy sauce and cornstarch, ensuring each slice is thoroughly coated. Allow the meat to rest while preparing the aromatic sauce.
- Create a vibrant teriyaki sauce by whisking together soy sauce, water, brown sugar, mirin, honey, minced ginger, and crushed garlic in a mixing bowl.
- Develop a smooth cornstarch slurry in a separate small bowl to help thicken the sauce later.
- Heat vegetable oil in a spacious skillet over medium-high temperature, creating a sizzling cooking surface.
- Carefully place marinated beef into the hot skillet, allowing each piece to caramelize and cook for 2-3 minutes on each side until achieving a rich golden-brown exterior.
- Remove the perfectly seared beef and set aside, keeping the flavorful meat warm.
- Pour the prepared teriyaki sauce into the same skillet, allowing it to simmer and absorb the delicious meat drippings.
- Incorporate the cornstarch slurry into the simmering sauce, stirring continuously until the mixture transforms into a glossy, thickened consistency.
- Reintroduce the cooked beef to the skillet, gently tossing to ensure each piece is lavishly coated with the luxurious teriyaki glaze.
- Finish the dish by sprinkling toasted sesame seeds and finely chopped green onions for added texture and visual appeal.
- Serve the teriyaki beef atop fluffy steamed rice or tender noodles, accompanied by vibrant steamed vegetables like broccoli, snap peas, or colorful bell peppers.
Notes
- Choose lean cuts like sirloin or flank steak for tender, flavorful beef that absorbs marinade quickly and cooks evenly.
- Slice beef against the grain to ensure maximum tenderness and prevent chewy texture during cooking.
- Marinate for at least 15-30 minutes to enhance flavor depth and help tenderize the meat proteins.
- Keep cornstarch coating light to prevent beef from becoming too sticky or developing a thick breading.
- Use high heat when searing to develop rich caramelization and achieve restaurant-style golden-brown edges on the beef.
- Avoid overcooking beef to maintain juiciness; remove from pan when just slightly pink in center for perfect texture.
- Adjust sauce sweetness by reducing brown sugar or honey for low-sugar diets or increasing for more intense flavor profile.
- For gluten-free version, substitute regular soy sauce with tamari and ensure cornstarch is certified gluten-free.
- Create vegetarian alternative by replacing beef with firm tofu, tempeh, or portobello mushrooms using same marinating technique.
- Meal prep friendly: Can be stored in refrigerator for 3-4 days and quickly reheated for convenient weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg