Say goodbye to boring weeknight dinner with this classic Beef Teriyaki recipe! Over here, tender beef steak is grilled until slightly charred and glazed with a sweet-savory homemade Japanase teriyaki sauce. Enjoy with a fresh citrus salad and Japanese steamed rice, it will satisfy even the biggest of appetites.
Today’s recipe Beef Teriyaki is actually more popular in the US and in other parts of the world than in Japan. Teriyaki is a cooking technique: “teri” means luster and “yaki” means cooking/grilling. For this type of cooking/preparation, fish and chicken are most commonly used in Japan but pork, hamburger steak, and meatballs are other ingredients that we use as well.
Homemade Teriyaki Sauce for Beef Teriyaki
For the homemade teriyaki sauce, we start off with a simple combination of soy sauce, sake, mirin and sugar. To give it an extra zing, I also like to add in ginger juice to the mixture. Whisk them well in a bowl and bring it to a boil in a frying pan. As the sauce reduces, the sharpness of sake softens and the sugar caramelizes, bubbling into a lightly thickened sauce. Although it’s completely optional, I swirled in some corn starch slurry to create a thicker sauce this time.
The beef steak is seared in a hot skillet or frying pan over the stovetop until slightly charred and glazed with the sweet-savory teriyaki sauce. Once it’s grilled to your desired doneness, remove the steaks to a plate and let rest to allow the succulent juices to distribute. We then slice the steak into thin pieces and serve it with a refreshing citrus salad and Japanese steamed rice.
Hearty & satisfying, this Beef Teriyaki recipe makes you feel extra special than your standard weeknight fare, yet it’s quick enough to pull together any night of the week.
Beef Teriyaki Guest Post
You can also find this guest post at A Culinary Journey with Chef Dennis. Chef Dennis is an amazing cook as well as a very dedicated food educator. He shares delicious recipes, builds a great network and community among food bloggers and fans. He also posts many useful knowledge in Ask Chef Dennis segment on his blog. I highly admire his generosity and dedication. I was happy to have this opportunity to share my Beef Teriyaki recipe on his blog. You can click here to continue reading.
I hope you enjoy the recipe!
Gather all the ingredients.
- In a bowl, combine all the ingredients for Teriyaki Sauce and mix well.
- Trim off extra fat from the steaks and put them in a Ziploc bag. Add 4 Tbsp. of the marinade in the bag. Tightly sealed up and keep in the fridge for 30 minutes.
- Normally in Japan, Teriyaki Sauce is thin but American Teriyaki Sauce is always thick. If you prefer thick Teriyaki Sauce, combine corn starch and water and whisk well in a small bowl.
- For Teriyaki sauce, bring the Teriyaki Sauce to a boil in a frying pan to evaporate alcohol (sake) for 15 seconds. If you prefer thin sauce, remove from heat and set aside.
- For thick sauce, stir in the corn starch mix to the sauce and whisk all together so that the corn starch mix will blend in with the sauce well. Remove from heat and set aside.
- Before cooking the meat, make sure the meat is at room temperature. In a cast iron skillet or a frying pan, heat oil on medium high heat. When the pan is hot, remove the steaks from the marinade and pat dry with a paper towel before cooking to prevent steaming.
- Sear the meat for 2 minutes on one side, then 1.5 minutes on the other side. That’s for medium-rare/medium for ½ inch thick steaks we had today.
- Pour 2 Tbsp. of Teriyaki Sauce over each steak. The sauce gets bubbly and gives nice glaze over the steaks.
- Remove the steaks from the pan to a plate before the sauce starts to burn. Let the steaks rest to allow succulent juices to distribute for 5-10 minutes before slicing.
- In Japan it’s not unusual to serve steaks with chopsticks. We eat steaks along with a bowl of rice. If you plan to serve in Japanese style, carefully slice the steaks into thin pieces.
- I sprinkle a little bit of roasted sesame seeds and chopped green onions on top of the steak for decoration. Serve the leftover Teriyaki Sauce on the table for extra drizzle.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Editor’s Note: The post was originally published on Nov 3, 2011. The contents have been updated in July 2017.