Teriyaki Beef Recipe

Prep and slice

Pat the steak dry with paper towels. Trim excess fat and slice the meat thinly across the grain into 6 pieces or strips roughly 1/4-inch thick so you have 6 main pieces to serve.

Lightly season the slices with 1 tsp salt and 1/2 tsp black pepper. If using cornstarch for a slightly glossy, slightly crisp exterior, toss the slices with 1 tsp cornstarch so they are evenly coated.

Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add 1 tablespoon vegetable oil and swirl to coat.

Working in one batch if necessary so the pan is not crowded, add the beef slices in a single layer. Sear 45–60 seconds per side until browned but not overcooked (meat will finish in the sauce). Remove seared beef to a plate and keep warm.

Make the sauce

While the beef rests, combine 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 tablespoons brown sugar, 1 tablespoon honey (if using), 1 teaspoon grated fresh ginger, and 1 teaspoon minced garlic in a small bowl. Stir until sugar is mostly dissolved.

In a separate small cup, whisk 1 teaspoon cornstarch into 2 tablespoons cold water to form a smooth slurry.

Pour the soy mixture into the same hot skillet used for the beef (do not rinse pan) and bring to a gentle simmer over medium heat, scraping up any brown bits from the pan for added flavor. Let simmer 1–2 minutes to meld flavors.

Stir the cornstarch slurry again and slowly whisk it into the simmering sauce. Continue to cook 1–2 minutes until sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Taste and adjust: add up to 1 tsp sugar or a splash more mirin if you prefer sweeter, or a splash of water if too salty.

Return the seared beef and any juices to the pan, tossing to coat each piece evenly in the sauce. Cook together 30–60 seconds just to warm the beef through and let the sauce cling to the meat.

Transfer the glazed teriyaki beef to a serving plate or arrange 6 pieces individually. Spoon any remaining sauce from the pan over the beef.

Garnish with 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced green onions. Serve immediately with steamed rice or greens (about 2 cups) if desired.

Estimated doneness: slices should be medium rare to medium depending on thickness; adjust sear time accordingly. Leftover sauce can be refrigerated up to 3 days.