This Beef Teriyaki is a quick skillet dinner made with tender flank steak, a simple homemade teriyaki sauce, and pantry ingredients. It is budget-friendly, family-tested, and perfect for busy weeknights when you need a fast dinner that still tastes better than takeout.
Why You’ll Love This Recipe!
Beef Teriyaki is one of those dinners that feels like takeout but comes together with simple ingredients right at home. I started making this recipe when we wanted a quick weeknight meal without the extra cost of ordering out, and it has become a family favorite. The homemade sauce is packed with flavor, and the tender beef pairs perfectly with rice and vegetables.
- Better than takeout for less money using pantry staples and affordable ingredients.
- Ready in about 30 minutes, making it perfect for busy weeknights.
- Family-approved flavor with the perfect balance of sweet and savory.
- Easy to customize by adding your favorite vegetables or adjusting the sweetness.
- Great for meal prep because the leftovers reheat beautifully.
If you’re looking for a simple beef dinner that tastes restaurant-quality without the restaurant price tag, this Beef Teriyaki recipe delivers every time.
Quick Glance at this Recipe
- Budget-Friendly: Uses flank steak sliced thin so it stretches to serve 6
- Real-Life Prep Time: About 15 minutes of prep and 15 minutes of cooking.
- Method: Stovetop skillet
- Freezer-Friendly: Yes, cooked beef teriyaki can be frozen.
- Best For: Weeknight dinners, rice bowls, meal prep, and takeout-style meals at home.
Ingredients
Beef
- Flank steak – Slice thinly against the grain for tender beef. You can also use sirloin steak if it is on sale.
- Cornstarch – Helps the beef brown and gives the sauce something to cling to.
- Avocado oil – Great for high-heat cooking. Vegetable oil or canola oil also works.
- Minced garlic – Fresh or jarred garlic both work for busy nights.
- Minced ginger – Fresh ginger gives the best flavor, but ginger paste can save time.
- Sesame seeds – Optional, for serving.
Sauce
- Sesame oil – Adds rich flavor, so a little goes a long way.
- Soy sauce – Use low-sodium soy sauce if you prefer a less salty sauce.
- Brown sugar – Sweetens the sauce and helps create that classic teriyaki flavor. You can also substitute with honey
- Water – Balances the sauce.
- Rice vinegar – Adds a little tang.
- Cornstarch – Thickens the sauce quickly in the skillet.
How to Make Easy Beef Teriyaki
Step 1 – Slice 2 lbs flank steak into ¼-inch thick strips against the grain.
Step 2 – In a bowl, whisk together ½ tsp sesame oil, ½ cup soy sauce, ¼ cup brown sugar, ⅓ cup water, 1 Tbsp rice vinegar, and 1 Tbsp cornstarch. Set aside.
Step 3 – Add the sliced steak and ⅓ cup cornstarch to a zip-top bag. Shake until evenly coated.
Step 4 – Heat 2 Tbsp avocado oil in a large skillet over medium-high heat. Add beef in a single layer, cooking in batches if needed. Cook undisturbed for 3–4 minutes per side until browned and cooked through. Remove from the pan.
Step 5 – Add 1 Tbsp minced garlic and 1 tsp fresh minced ginger to the pan. Cook for 30–60 seconds until fragrant.
Step 6 – Pour in the sauce and cook for 2–3 minutes, stirring, until the sugar dissolves and the sauce thickens.
Step 7 – Return beef to the pan and toss to coat in the sauce. Serve this dish warm, garnish with 1 Tbsp sesame seeds and green onions, if desired.
Tips for Success
- Slice the beef against the grain so it stays tender.
- Cook the beef in batches if needed.
- Crowding the pan can make the beef steam instead of brown.
- Let the beef cook undisturbed for a few minutes before flipping to get the best sear.
- Stir the sauce before adding it to the skillet since the cornstarch can settle at the bottom.
- Serve over rice to stretch the meal and make it more filling for a family dinner.
Variations & Substitutions
- Use a different cut of beef: Sirloin steak or skirt steak can work if sliced thin.
- Make it lighter: Use low-sodium soy sauce.
- Add vegetables: Broccoli, snap peas, snow peas, bok choy, bell peppers, carrots, or green beans are easy additions.
- Make it spicy: Add red pepper flakes or a small amount of sriracha to the sauce.
- Serve it different ways: Serve over white rice, brown rice, fried rice, noodles, or cauliflower rice.
Storage & Freezer Instructions
- Fridge – Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating – Reheat in a skillet over medium heat until warmed through, adding a splash of water if the sauce is too thick. You can also reheat individual portions in the microwave.
- Freezer – To freeze, let the cooked beef teriyaki cool completely. Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Leftovers are great for rice bowls, wraps, stir-fry bowls, or quick lunches.
FAQs
Flank steak works great because it cooks quickly and becomes tender when sliced thin against the grain. Sirloin steak or skirt steak can also be used.
Yes. You can slice the beef and whisk the sauce ahead of time. Store them separately in the refrigerator, then cook when ready.
Slice the beef thinly against the grain and avoid overcooking it. Cooking in batches also helps the beef brown quickly without steaming.
More Easy Teriyaki Recipes
If your family enjoyed this Beef Teriyaki recipe, make sure to try some of our other easy beef dinners. They are perfect for busy weeknights, meal prep, and feeding a hungry family on a budget.
We love hearing from you! If you make this Beef Teriyaki, please leave a star rating and a comment below. Your feedback helps other readers and lets us know how the recipe worked for your family. Be sure to share any favorite additions or serving ideas—we always enjoy seeing how you make these recipes your own.
Beef Teriyaki
Ingredients
- Beef:
- 2 lbs flank steak
- ⅓ cup cornstarch
- 2 Tbsp avocado oil
- 1 Tbsp minced garlic
- 1 tsp fresh minced ginger
- 1 Tbsp sesame seeds optional, for serving
- Sauce:
- ½ tsp sesame oil
- ½ cup soy sauce
- ¼ cup brown sugar
- ⅓ cup water
- 1 Tbsp rice vinegar
- 1 Tbsp cornstarch
See how we calculate recipe costs.
Instructions
- Slice 2 lbs flank steak into ¼-inch thick strips against the grain.
- In a bowl, whisk together ½ tsp sesame oil, ½ cup soy sauce, ¼ cup brown sugar, ⅓ cup water, 1 Tbsp rice vinegar, and 1 Tbsp cornstarch. Set aside.
- Add the sliced steak and ⅓ cup cornstarch to a zip-top bag. Shake until evenly coated.
- Heat 2 Tbsp avocado oil in a large skillet over medium-high heat. Add beef in a single layer, cooking in batches if needed. Cook undisturbed for 3–4 minutes per side until browned and cooked through. Remove from the pan.
- Add 1 Tbsp minced garlic and 1 tsp fresh minced ginger to the pan. Cook for 30–60 seconds until fragrant.
- Pour in the sauce and cook for 2–3 minutes, stirring, until the sugar dissolves and the sauce thickens.
- Return beef to the pan and toss to coat in the sauce.
- Serve warm, topped with 1 Tbsp sesame seeds, if desired.
Recipe Notes
Reheat in a skillet or microwave.
