Teriyaki Beef Recipe

Slice and season

Pat the steak dry with paper towels. Trim excess fat if desired. Place steak on a cutting board and slice thinly against the grain into 1/8–1/4-inch strips. Lightly season the sliced beef with 1/2 tsp kosher salt and 1/4 tsp black pepper; toss to coat.

Optional quick sear

If you prefer smaller pieces, heat 1 tablespoon vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add half the beef in a single layer (do not overcrowd) and sear 1–2 minutes per side until browned but still slightly pink inside; remove to a plate and repeat with remaining oil and beef. Reserve juices in pan for later. (Alternatively, you can cook all beef in one batch if your pan is large enough.)

Make marinade

In a bowl or large measuring cup combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger and 2 minced garlic cloves. Stir until sugar dissolves and mixture is uniform. Add 1 teaspoon toasted sesame oil and stir.

Marinate (optional)

If you want deeper flavor, place the seasoned raw sliced beef in a shallow dish or zip-top bag and pour half of the marinade over it (reserve the other half for the sauce). Marinate in the refrigerator 15–30 minutes. For a quicker method, skip marinating and use the full marinade for the pan sauce.

Reduce to sauce

Heat a clean large skillet over medium heat. Add the reserved marinade (or the full marinade if you did not marinate) and bring to a gentle simmer. In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue to simmer 1–2 minutes until sauce thickens to a glossy teriyaki consistency. Taste and adjust: add a pinch more sugar for sweetness or a splash of water if too salty. Keep warm.

Cook beef in sauce

If you pre-seared the beef, return the cooked beef and any accumulated juices to the skillet with the simmering teriyaki sauce. If the beef is still raw (did not sear earlier), heat 1 tablespoon vegetable oil in the skillet over high heat and add the marinated raw beef in a single layer, stirring and tossing until just cooked through, about 2–4 minutes depending on thickness. Pour the reduced teriyaki sauce over the beef and toss to coat, cooking together 1 minute so the beef glazing is shiny and the sauce clings.

Finish

Turn off the heat and stir in 1 teaspoon toasted sesame oil for aroma. Taste and adjust seasoning. If the sauce thickened too much, add a splash of water or sake to loosen.

Transfer the teriyaki beef to a serving platter or bowls over cooked rice or steamed vegetables. Sprinkle with thinly sliced green onions and 1 teaspoon toasted sesame seeds. Serve immediately.