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 Serving
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 the flank steak into ¼-inch-thick strips against the grain.
- Place the sliced steak and cornstarch in a zip-top bag. Seal and shake until the beef is evenly coated.
- In a small bowl, whisk together the sesame oil, soy sauce, brown sugar, water, rice vinegar, and cornstarch. Set aside.
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the 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 skillet.
- Add the garlic and ginger to the skillet. 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 the beef to the skillet and toss until evenly coated in the sauce.
- Serve warm, topped with sesame seeds if desired.
Video
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
