Beef Teriyaki: Juicy, tender beef meets a glossy, garlicky homemade teriyaki sauce in this super easy recipe. It’s a flavorful, one-pan dinner that comes together fast with pantry staples!
Tender slices of beef are seared to perfection, then tossed in a rich, garlicky homemade teriyaki sauce recipe that is SO much better than store-bought sauce.
Here’s What You Need
Simple pantry staples turn a humble cut of beef into a saucy, flavor-packed dish that rivals your favorite stir-fry spot.
Beef Teriyaki Ingredients
Here’s what you’ll need:
For the Teriyaki Sauce
- Soy sauce: Delivers the savory umami base that defines classic teriyaki flavor. Use low sodium soy sauce if you prefer.
- Brown sugar: Adds sweetness and a hint of molasses depth to round out the sauce.
- Cornstarch: Thickens the juices into a glossy glaze that clings beautifully to the beef.
- Garlic: Brings bold, aromatic flavor and a savory backbone to the sauce.
- Ginger (optional): I love the little spicy tang from fresh ginger in this Beef Teriyaki.
For the Beef
- Flank steak or sirloin, thinly sliced across the grain:Tender and flavorful beef strips that soak up the sauce and cook quickly.
- Neutral oil (like avocado or canola): Ideal for high-heat searing without overpowering the dish’s flavor.
- Green onions (optional, for garnish): Adds a fresh pop of color and a mild onion bite to finish.
- Sesame seeds, for serving: Sprinkle on top for a nutty crunch.
Ingredient quantities are listed in the recipe card at the bottom of the article.
Substitutions and Variations
If you need to swap out a few of the ingredients, not to worry:
- Soy sauce: Use tamari for a gluten-free version or coconut aminos for a soy-free version.
- Brown sugar: Swap with honey or maple syrup.
- Cornstarch: Substitute with arrowroot powder or tapioca starch.
- Flank steak: Flat iron steak, sirloin, skirt steak, or ribeye also work—just slice thinly against the grain.
- Add-ins: Toss in bell peppers, snow peas, or broccoli for a complete stir-fry meal.
- Spicy version: Add sriracha or red pepper flakes for a bit of heat.
- Other proteins: Try my Teriyaki Shrimp, Chicken Teriyaki Marinade and Honey Teriyaki Glazed Salmon
How to Make Beef Teriyaki: An Easy Guide
These are my step-by-step instructions to easy Beef Teriyaki:
Whisk the sauce
Combine soy sauce, water, brown sugar, cornstarch, garlic, and ginger in a bowl until smooth.
Marinate the beef
Toss the sliced beef in the sauce and let it marinate for 30 minutes (or up to overnight in the fridge).
Related: How to thaw steak in the microwave.
Sear the beef
Heat oil in a large skillet or wok. Lift beef from marinade, letting excess drip off, and sear in a single layer (work in batches).
Finish with sauce
Pour in reserved marinade and simmer for 2 minutes until thick and glossy.
Garnish and serve
Remove from heat, top with sesame seeds and green onions, and serve hot.
5 Common Mistakes When Making Beef Teriyaki
Here’s what to avoid when making this beef with homemade teriyaki sauce recipe:
1. Slicing beef incorrectly: Cutting with the grain leads to tough bites—always slice against the grain.
2. Skipping the marinade: Even 30 minutes makes a big flavor difference and tenderizes the beef.
3. Using low heat: Use a medium-high heat to give that perfect sear—don’t crowd the pan and work in batches if needed.
4. Not reserving the marinade: The reserved sauce thickens beautifully and adds the signature teriyaki glaze.
5. Overcooking the beef: Thin slices cook fast—just a couple minutes per batch is enough.
Make Ahead and Storage
Marinate the beef in the sauce ingredients up to 24 hours ahead and store it in the fridge for a ready-to-cook meal.
Storing Leftovers
- Leftover Beef Teriyaki can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing
- Pop cooked Beef Teriyaki in sauce in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
- Reheat gently in a skillet over medium heat or in the microwave with a splash of water to loosen the sauce.
How to Serve this Beef Teriyaki Recipe
These are just a few of my favorite ways to serve this recipe:
- Over steamed white or jasmine rice. Try my easy microwave rice or instant pot rice.
- With plain or peanut noodles.
- In a teriyaki bowl with avocado, cucumbers, edamame, and/or pickled carrots
- With stir-fried or steamed vegetables like mushrooms, bok choy, snap peas and asparagus
- Wrapped in lettuce leaves or tortillas for a fun fusion twist
- With a drizzle of warm sesame oil
FAQs About Beef Teriyaki
Just skimming through? Don’t miss these common queries:
You can, but even 15–30 minutes makes a noticeable difference in flavor and texture.
Flank, skirt, or sirloin are all great—just slice thinly against the grain.
Absolutely. Bell peppers, broccoli, snap peas, and carrots all pair beautifully.
No, but you can easily add chili flakes if you want heat.
Other Asian Takeout Favorites You’ll Love
If you love Asian takeout-style recipes you can make at home, don’t miss these other tasty Takeout Fakeout recipes:
- Chow Mein Noodles: takeaway-style chow mein is just the best.
- Gochujang Chicken: chicken in sticky gochujang sauce.
- Garlic Ginger Chicken: tender chicken in scrumptious sauce.
- Chicken and Broccoli: easy dinner idea.
- Pad Woon Sen: Pad Thai’s favorite cousin.
- Hunan Shrimp: Spicy shrimp in yummy Chinese sauce.
- Orange Chicken: I’m obsessed with the orange chicken sauce.
- Honey Garlic Chicken: Savory, sticky, obsessively good.
Easy Beef Teriyaki (Tender and Tasty!)
Ingredients
For Teriyaki Sauce:
- ¼ cup soy sauce
- ¼ cup cold water
- 2½ tbsp brown sugar
- 1½ tsp cornstarch
- 2 tsp minced garlic about 2 cloves
- ½ tsp minced ginger optional
For Beef:
- 1 lb flank steak or sirloin thinly sliced across the grain
- 1 tbsp neutral oil avocado or canola
- 2 green onions thinly sliced (optional)
- Sesame seeds for serving
Instructions
- In a medium bowl, whisk soy sauce, water, brown sugar, cornstarch, garlic, and ginger until smooth. Add sliced beef and toss to coat. Marinate at room temperature for 30 minutes or up to overnight in the fridge.
- Heat oil in a large skillet or wok over high heat. Lift beef from the marinade, letting excess drip off. Reserve the marinade.
- Add beef in a single layer (work in batches if needed). Sear for 1 minute without stirring, then stir-fry for another 1–2 minutes until just browned.
- Pour in the reserved marinade. Stir and bring to a bubbling simmer for 2 minutes (for food safety). At this point, the sauce will thicken and coat the beef.
- Remove from heat. Top with green onion
Notes
- Marinate ahead: Even 30 minutes of marinating makes a big difference. You can prep the beef and sauce up to 24 hours ahead.
- Slice against the grain: This keeps the beef tender. Look for the muscle fibers and cut across them.
- Don’t overcrowd the pan: Sear the beef in batches so it browns instead of steaming.
- Serve it your way: Try it over jasmine rice, noodles, in lettuce wraps, or rice bowls with veggies and avocado.
- Make it spicy: Add chili flakes to the sauce if you want heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simply beautiful, it was my 1st attempt at making teriaki. So simple and so tasty, the all family enjoyed it. Thank you