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Steak Teriyaki Recipe

Name: Ni's Asian Bistro & Sushi Bars Steak Teriyaki Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb flank steak or skirt steak; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs vegetable oil (or canola); 0.5 cup low-sodium soy sauce; 2 tbs mirin (sweet rice wine); 2 tbs sake (or additional mirin); 2 tbs brown sugar; 1 tbs fresh ginger, grated; 2 cloves garlic, minced (about 2 cloves); 1 tsp sesame oil; 1 tsp cornstarch; 1 tbs water (for slurry); 1 tsp toasted sesame seeds; 2 stalks green onions, thinly sliced; 4 cups steamed rice or vegetables; 2 wedges lemon or lime wedges (optional)

Inspired by Ni's Asian Bistro & Sushi Bar

Time40m

Serves4

Make Steak Teriyaki Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

1 lb flank steak or skirt steak

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs vegetable oil (or canola)

Teriyaki Marinade / Sauce

1/2 cup low-sodium soy sauce

2 tbs mirin (sweet rice wine)

2 tbs sake (or additional mirin)

2 tbs Brown sugar

1 tbs Fresh ginger, grated

2 cloves garlic, minced (about 2 cloves)

1 tsp Toasted sesame oil

1 tsp Cornstarch

1 tbs water (for slurry)

Garnish & Serving

1 tsp toasted sesame seeds

2 stalks green onions, thinly sliced

4 cups steamed rice or vegetables

2 wedges lemon or lime wedges (optional)

Method

Steak

Trim and season

Pat the steak dry with paper towels. Trim any excess fat or silver skin if present. Lightly score the surface (optional) and season both sides 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 marinade; this promotes even cooking.

Sear the steak

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1–2 tablespoons vegetable oil and swirl to coat. Sear the steak 2–3 minutes per side for medium-rare (internal 125–130°F / 52–54°C), 3–4 minutes per side for medium. If steak is thick, sear edges for 30–45 seconds. Do not move steak while searing to get a good crust.

Rest the steak

Transfer the seared steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes so juices redistribute before slicing.

Teriyaki Marinade / Sauce

Make the marinade

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

Reduce to a sauce

Pour the marinade into a small saucepan and bring to a gentle simmer over medium-low heat. Simmer 3–5 minutes to meld flavors. In a separate small bowl mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until it thickens to a glossy, pourable consistency. Taste and adjust: add up to 1 teaspoon more sugar for sweetness or a splash of soy for saltiness. Remove from heat.

Reserve sauce

Reserve about half the sauce for glazing the steak and the remainder for serving alongside rice or vegetables.

Finish & Serve

Slice the steak

Using a sharp knife, slice the rested steak thinly against the grain into 1/8–1/4-inch slices. Slicing against the grain ensures tenderness.

Glaze the steak (optional)

Return the hot skillet to medium heat. Add the sliced steak in a single layer, pour 2–3 tablespoons of the reserved teriyaki sauce over the slices, and toss quickly for 30–45 seconds until the slices are heated and lightly glazed. Remove from heat.

Plate and garnish

Arrange steamed rice or vegetables on plates. Place glazed steak slices on top or alongside. Drizzle additional teriyaki sauce as desired. Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately with lemon or lime wedges if using.