Beef Teriyaki Recipe

Make the teriyaki sauce

In a small bowl, combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon brown sugar, 1 teaspoon honey, 1 tablespoon grated fresh ginger, and 2 teaspoons minced garlic. Whisk until the sugar dissolves and the mixture is homogeneous.

Prepare cornstarch slurry

In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon water until smooth. Set both the sauce and slurry aside near the stove.

Slice and season the beef

If not pre-sliced, partially freeze 1 lb flank steak or sirloin for 20–30 minutes to firm, then slice thinly (about 1/8–1/4 inch) against the grain. Place slices in a bowl and lightly season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss to coat.

Heat the pan

Heat a large nonstick skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 2 tablespoons vegetable oil and swirl to coat the pan.

Sear the beef

Working in one or two quick batches to avoid crowding (this helps with browning), add the beef slices in a single layer and sear 1 to 1½ minutes per side until browned but still slightly pink in the center. Use tongs to flip. Remove seared beef to a plate and repeat with remaining slices, adding a little more oil if needed.

Build the sauce in the pan

With the pan still over medium-high heat, pour the prepared teriyaki sauce into the hot pan. Bring it to a gentle simmer and let it reduce for about 1–2 minutes, scraping any browned bits from the bottom of the pan with a wooden spoon—those add flavor.

Thicken the sauce

Stir the cornstarch slurry again to ensure it's smooth, then slowly whisk it into the simmering sauce. Cook for 30–60 seconds until the sauce turns glossy and coats the back of a spoon. If the sauce becomes too thick, add 1 tablespoon water to loosen.

Return beef to pan

Return the seared beef and any accumulated juices back to the pan. Toss or stir for 30–60 seconds to coat the beef thoroughly in the glossy teriyaki sauce and warm the meat through. Taste and adjust seasoning—if you prefer it sweeter, add a little more honey or sugar; for saltiness, a splash more soy.

Finish and serve

Transfer the glazed beef to a serving platter or divide over steamed rice or noodles. Sprinkle 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced green onions on top. Serve immediately.