Sliced Steak Teriyaki Recipe

Prepare and marinate

Pat the steak dry with paper towels. Place thinly sliced steak in a shallow bowl or zip-top bag. In a small bowl whisk 1/4 cup soy sauce, 2 tbs mirin, 2 tbs sake, 1 tbsp brown sugar, 1 tsp grated ginger, 2 minced garlic cloves, 1 tsp sesame oil and 1 tsp cornstarch until smooth. Pour the marinade over the steak, massaging to coat evenly. Refrigerate and marinate for at least 30 minutes and up to 4 hours (avoid longer for very salty result).

Make the sauce

Combine 1/4 cup soy sauce, 2 tbs mirin, 2 tbs brown sugar, 1 tsp honey, 1 tsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove and 2 tbs water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened and glossy. Remove from heat and set aside. Reserve about 2–3 tbs for glazing while cooking.

Cook the steak

Heat 1 tablespoon neutral oil in a large skillet or cast-iron pan over high heat until shimmering. Remove steak from marinade, letting excess drip off (reserve marinade). Add the steak in a single layer in batches if needed — do not crowd the pan. Sear for 1–2 minutes per side until nicely browned but still tender (thin slices cook very quickly). Transfer cooked slices to a plate and tent with foil.

Glaze and finish

Reduce heat to medium-low. Pour reserved marinade into the pan and let it come to a boil, cooking 1–2 minutes to reduce and to kill any raw juices. Add 2–3 tbs of prepared teriyaki sauce and stir; if sauce is thin, add a small splash of the cornstarch slurry (mix 1/2 tsp cornstarch with 1/2 tsp water) and simmer 30–60 seconds until glossy. Return steak slices to the pan and toss quickly to coat in the glaze just until heated through, about 30 seconds. Turn off heat, sprinkle with sliced scallions and toasted sesame seeds, and season with black pepper to taste.

Serve the sliced steak teriyaki immediately over steamed rice with steamed vegetables on the side. Spoon any remaining pan glaze over the rice and steak.