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Ingredients
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Marinated beef
Teriyaki sauce (for finishing)
To finish & serve
Method
Marinated beef
Prepare and marinate
Trim excess fat from the beef and slice thinly across the grain into 6 pieces (or 6 oz portions). Place the sliced beef in a shallow bowl or zip-top bag.
In a small bowl whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1.5 tbsp brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sesame oil, 1 tsp rice vinegar and 1 tsp cornstarch until smooth and sugar dissolves.
Pour the marinade over the beef, toss to coat thoroughly, press out extra air if using a bag, and refrigerate for at least 30 minutes and up to 4 hours. Longer (up to 4 hours) will deepen flavor; avoid overnight to prevent texture change from the sugar/acid.
Teriyaki sauce (for finishing)
Make the finishing sauce
While the beef marinates, combine 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp brown sugar and 3 tbsp water in a small saucepan. Whisk until sugar dissolves.
Bring the mixture to a gentle simmer over medium heat. In a small cup dissolve 1 tsp cornstarch in 1 tbsp cold water, then whisk the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy, pourable consistency. Remove from heat and keep warm.
Cook & finish
Heat a large skillet or grill pan over medium-high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat.
Remove beef from the marinade, allowing excess to drip off (reserve marinade). Season lightly with 1/4 tsp salt and 1/8 tsp black pepper.
Working in a single layer (cook in two quick batches if needed), add the beef pieces to the hot pan. Sear undisturbed for about 45–60 seconds until a deep brown crust forms, then flip and cook the other side 30–45 seconds for medium-rare to medium depending on thickness. Total cook time per thin slice ~1.5–2 minutes.
If you want a little more sauce, pour the reserved marinade into the pan and cook 30–60 seconds until it reduces and slightly thickens and the beef is cooked through (ensure marinade reaches a rolling boil for at least 1 minute if you plan to use it after contact with raw meat).
Add the warm finished teriyaki sauce to the pan and toss quickly to coat the beef in a glossy glaze, cooking 15–30 seconds more so sauce adheres. Remove from heat.
Transfer the 6 pieces of teriyaki beef to a serving plate. Sprinkle 1 tsp toasted sesame seeds and 1 tbsp sliced green onions over the top.
Serve immediately with steamed rice or greens (about 1 cup per serving as suggested).