Japanese · Main · Easy
Beef Teriyaki
Thin sliced sirloin stir fried hot and fast, then tossed in a glossy teriyaki glaze. A weeknight steak dinner with real restaurant flavor.
The whole recipe in 60 seconds
Beef Teriyaki, in 5 ideas
- Partially freezing the steak makes thin slicing almost effortless
- Sear in batches so the beef browns instead of steaming in its own juices
- Sirloin gives great flavor for the price, no need for ribeye here
- High heat is the whole game, get the pan smoking before the beef goes in
- Leftover glaze is excellent drizzled over steamed broccoli
What you need
Ingredients
- 1.25 lbs sirloin steak, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tbsp vegetable oil, divided
- 1 tsp sesame seeds
- 2 green onions, sliced
How to make it
Directions
- Freeze the steak 20 minutes first, then slice it thin against the grain for tender strips.
- Whisk the soy sauce, mirin, sake, brown sugar, honey, ginger, and garlic in a bowl.
- Heat half the oil in a large skillet or wok over high heat. Sear the beef in batches 1 to 2 minutes per side, then set aside.
- Pour the sauce into the hot pan and simmer 2 minutes. Stir in the cornstarch slurry until it thickens.
- Return the beef to the pan and toss to coat in the glaze. Top with sesame seeds and green onions and serve over rice.
Money saver. Buy sirloin on sale and slice it yourself. Pre-sliced stir fry beef at the store costs noticeably more per pound.