Beef Teriyaki Recipe
Grilled beef, sliced and topped with our homemade teriyaki sauce.
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Ingredients
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Beef
Teriyaki Sauce
Method
Beef
Trim and season
Pat the steak dry with paper towels. Trim any large pieces of fat if desired. Season both sides evenly with kosher salt and freshly ground black pepper.
Bring to room temperature
Let the seasoned steak sit at room temperature for 20–30 minutes while you prepare the sauce. This helps it cook evenly.
Grill or sear
Preheat a grill or heavy skillet (cast iron) over medium-high heat until very hot. Brush the steak lightly with 1 tablespoon neutral oil. For a 1 lb flank or sirloin about 3/4–1 inch thick: grill or sear 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C), 4–5 minutes per side for medium. Adjust time for thickness.
Rest and slice
Remove steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into 1/8–1/4 inch slices and arrange on a warm platter.
Teriyaki Sauce
Combine sauce ingredients
While the steak rests (or while it cooks), combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 3 tablespoons packed brown sugar, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1/4 cup water in a small saucepan. Stir to dissolve the sugar.
Simmer
Bring the mixture to a gentle simmer over medium heat. Allow to simmer for 3–4 minutes to meld flavors and slightly reduce.
Thicken with slurry
Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a smooth slurry. Whisk the slurry into the simmering sauce. Continue simmering 1–2 minutes until the sauce thickens to a glossy, slightly syrupy consistency. Remove from heat and stir in 1/2 teaspoon toasted sesame oil. Taste and adjust seasoning — add a pinch more sugar for sweetness or a few drops of rice vinegar for brightness if needed.
Finish and garnish
If using, stir in 1 teaspoon toasted sesame seeds. Spoon the hot teriyaki sauce over the sliced beef, tossing lightly to coat, or serve the sauce on the side for guests to drizzle. Garnish with thinly sliced green onion stalk(s) if desired.