Beef Teriyaki Recipe: A Delicious and Easy Japanese-Inspired Dish

Love sweet and savory dinners? This beef teriyaki is one of my all-time faves. It’s easy, fast, and packed with flavor.

Thin beef slices get cooked in a sticky, shiny teriyaki sauce. It’s got soy sauce, garlic, a little sugar—so good over rice. I swear, my kitchen smells like a cozy restaurant every time.

You don’t need special tools or hard steps. Just simple stuff and one skillet. It’s quick, tasty, and way better than takeout.

Wanna cook it with me? I’ll show you how I make it at home. Let’s get that sweet teriyaki goodness on your plate tonight!

Why You’ll Love This Recipe

• Full of Flavor: The sauce combines sweet, salty, and tangy for that signature teriyaki taste.
• Quick to Prepare: Minimal prep and cooks fast—ideal for busy weeknights.
• Versatile: Serve with rice, noodles, or veggies—it’s flexible and family-friendly.
• Better Than Takeout: Made at home, so you know exactly what’s going in.
• Meal Prep Friendly: Stores well for lunches or dinners throughout the week.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: ~35 minutes

Servings:
This recipe makes 4 generous portions. You can easily double it for meal prep or leftovers.

Difficulty:
Very beginner-friendly. Simple techniques and minimal ingredients.

Required Kitchen Tools

• Sharp chef’s knife
• Cutting board
• Large non-stick skillet or wok
• Mixing bowls
• Small saucepan
• Whisk
• Measuring cups and spoons

Ingredients for the Beef Teriyaki

Here’s what you’ll need to make this flavorful, Japanese-inspired dish:

For the Beef:

• 1 lb sirloin steak (or preferred beef cut like ribeye or flank), thinly sliced against the grain
• 1 tablespoon mirin (adds subtle sweetness and helps tenderize)
• 2 tablespoons soy sauce (for seasoning the beef before cooking)

For the Teriyaki Sauce:

• 1/3 cup soy sauce (use low-sodium if preferred)
• 2 tablespoons mirin
• 1 tablespoon sake (optional, adds depth of flavor)
• 2 tablespoons brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon water (to dissolve the cornstarch)

For Garnish:

• Thinly sliced spring onions
• Toasted sesame seeds

Variations for Beef Teriyaki

• Use Chicken or Tofu: Swap beef for boneless chicken thighs or tofu for a lighter version.
• Make It Spicy: Add a touch of sriracha or red pepper flakes for heat.
• Gluten-Free Option: Use tamari instead of soy sauce.
• Sweeter Style: Add a tablespoon of honey or pineapple juice to the sauce.
• Add Veggies: Stir-fry with broccoli, bell peppers, or snap peas for a more complete dish.

How to Make Beef Teriyaki – Step-by-Step Instructions

1. Slice the Beef

Place the sirloin steak on a cutting board. Using a sharp knife, slice it thinly against the grain. This helps the meat stay tender when cooked. Aim for pieces about 1/4-inch thick.

2. Marinate the Beef

In a medium bowl, combine the sliced beef with 1 tablespoon mirin and 2 tablespoons soy sauce. Toss well to coat all the pieces evenly. Let it sit for 10–15 minutes while you prepare the sauce.

3. Make the Teriyaki Sauce

In a small saucepan, combine the soy sauce, mirin, sake (if using), and brown sugar. Place over medium heat and stir until the sugar dissolves and the sauce starts to bubble.

In a separate small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Slowly pour this into the saucepan while stirring. Continue cooking the sauce until it thickens slightly and becomes glossy. Remove from heat and set aside.

4. Cook the Beef

Heat a large non-stick skillet or wok over medium-high heat. Once hot, add a drizzle of oil (optional) and the marinated beef. Spread it out in a single layer. Cook for 1–2 minutes per side, just until browned and cooked through.

Avoid overcooking—the thin slices cook quickly. If your pan is small, cook in batches.

5. Add the Sauce

Once the beef is cooked, pour the prepared teriyaki sauce over it. Stir well to coat every piece evenly. Let the sauce simmer with the beef for another minute so it clings nicely to the meat.

6. Garnish and Rest

Turn off the heat. Sprinkle the beef with sliced green onions and toasted sesame seeds. Let it rest in the pan for a couple of minutes before serving.

How to Serve Beef Teriyaki

This dish is super flexible and works with almost anything. Here are a few simple ways to enjoy it:

• Over Steamed Rice: The classic way. Let that glossy sauce soak into the rice—so satisfying.
• With Stir-Fried Veggies: Pair with broccoli, carrots, or snap peas for a colorful plate.
• As a Noodle Bowl: Toss it with cooked soba or udon noodles for a hearty, slurpable meal.
• In Lettuce Wraps: Scoop beef into crisp lettuce leaves for a lighter, low-carb version.
• With Fried Rice: Add extra flavor by serving over homemade fried rice or garlic rice.

Storing Beef Teriyaki

• Refrigerator: Store leftover beef in an airtight container for up to 3–4 days.
• Freezer: It freezes well. Let it cool, portion it, and freeze for up to 2 months.
• Reheating: Warm gently in a skillet over low heat or microwave in short bursts. If the sauce thickens too much, add a splash of water while reheating.

Tips and Tricks for Success

• Slice Against the Grain: This keeps the beef tender and easy to chew.
• Don’t Crowd the Pan: Cook in batches if needed so the beef browns instead of steaming.
• Adjust Sauce Thickness: Like it thinner? Use less cornstarch. Want it thicker? Simmer a bit longer.
• Taste as You Go: The balance of sweet and salty can be adjusted before adding the sauce to the beef.
• Use Fresh Ingredients: Fresh garlic, ginger, or even a little grated pear can add complexity if you want to level it up.

Nutrition

Here’s an approximate breakdown for 1 serving (based on 4 total servings):

Nutrient	Amount
Calories	310
Protein	28g
Carbohydrates	12g
Sugar	7g
Fat	18g
Saturated Fat	6g
Sodium	920mg
Fiber	0g

Note: Values may vary depending on the beef cut and soy sauce used.

Beef Teriyaki FAQs

Can I use a different cut of beef?
Yes. Flank steak, ribeye, or even skirt steak work well. Just make sure to slice it thin against the grain.

What if I don’t have mirin or sake?
You can use a splash of rice vinegar mixed with sugar for mirin. For sake, skip it or use dry sherry as a substitute.

Can I make this ahead?
Yes, both the sauce and the marinated beef can be prepped up to 1 day in advance. Store separately in the fridge.

Is this recipe gluten-free?
It can be! Just use tamari or a certified gluten-free soy sauce in place of regular soy sauce.

Conclusion

Beef Teriyaki is one of those dishes that feels special but doesn’t ask for much. It’s bold in flavor, quick to prepare, and works with whatever you’ve got in your kitchen. Whether you’re new to Japanese-inspired cooking or it’s already a weeknight favorite, this recipe makes it easy to serve something satisfying, warm, and well-balanced.