Beef Teriyaki
This Beef Teriyaki recipe brings restaurant-style flavor to your dinner table in just 30 minutes. Tender strips of beef are coated in a sweet and savory homemade teriyaki sauce for an easy meal that's perfect for busy weeknights. Serve it over rice with your favorite vegetables for a simple dinner the whole family will enjoy.
Servings: 6
Cost: $23.28, $3.88 per Servings
Ingredients
For the 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
For the Sauce:
- ½ tsp sesame oil
- ½ cup soy sauce
- ¼ cup brown sugar
- ⅓ cup water
- 1 Tbsp rice vinegar
- 1 Tbsp cornstarch
Instructions
- Slice 2 lbs flank steak into ¼-inch thick strips against the grain.
- Add the sliced steak and 1/3 cup cornstarch to a zip-top bag. Shake until evenly coated.
- In a bowl, whisk together ½ tsp sesame oil, ½ cup soy sauce, ¼ cup brown sugar, 1/3 cup water, 1 Tbsp rice vinegar, and 1 Tbsp cornstarch. Set aside.
- 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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in a skillet or microwave.
Reheat in a skillet or microwave.
Nutrition
Calories: 340kcal | Carbohydrates: 19g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 91mg | Sodium: 1165mg | Potassium: 581mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 0.2IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 3mg
