Teriyaki Beef (3) Recipe
Tender beef strips glazed with a sweet teriyaki sauce.
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Ingredients
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Beef
Teriyaki Sauce
Finish & Garnish
Method
Beef
- 1
Slice and season
Pat the steak dry with paper towels. Slice across the grain into thin strips about 1/8–1/4 inch thick. In a bowl, toss the beef strips with 1 tablespoon cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper until evenly coated. Let rest 5 minutes.
- 2
Sear the beef
Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Add the beef in a single layer (work in two batches if necessary to avoid crowding). Sear without moving for 30–45 seconds, then stir-fry until just browned and nearly cooked through, about 1–2 minutes more. Transfer cooked beef to a plate and repeat with any remaining strips.
Teriyaki Sauce
- 3
Combine sauce ingredients
In a small bowl or measuring cup, combine 1 tablespoon soy sauce, 2 tablespoons mirin, 2 tablespoons brown sugar, 1 teaspoon rice vinegar, 1 teaspoon grated fresh ginger, 1 teaspoon minced garlic, and 2 tablespoons water. Stir until the sugar is mostly dissolved.
- 4
Thicken the sauce
Make a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 teaspoon cold water until smooth. Return the skillet to medium heat (wipe out excess oil if it burned). Pour the prepared sauce mixture into the skillet and bring to a gentle simmer, stirring. Add the cornstarch slurry and stir constantly until the sauce thickens and becomes glossy, about 30–60 seconds.
- 5
Adjust seasoning
Taste the sauce and adjust: add a pinch more sugar for sweetness, a few drops of soy for saltiness, or 1/4 teaspoon red pepper flakes for heat if desired.
Finish & Garnish
- 6
Coat the beef
Return the seared beef (and any accumulated juices) to the skillet with the thickened teriyaki sauce. Toss or stir continuously over medium-high heat until every strip is well glazed and heated through, about 1 minute.
- 7
Finish and serve
Remove from heat and drizzle with 1 teaspoon toasted sesame oil. Transfer the glazed beef to a serving platter or individual appetizer plates. Sprinkle with 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced green onions. Serve warm as an appetizer—provide toothpicks or small forks if desired.