I love weeknight recipes that feel indulgent without demanding a whole evening in the kitchen. This beef teriyaki fits that bill: tender strips of beef, a glossy sweet-salty sauce, and a five-star dinner vibe with minimal fuss. It’s one of those recipes I turn to when I want something comforting, quick, and reliably crowd-pleasing.

The method is straightforward: coat the beef, pan-sear in two batches to get a good crust, then finish everything in a bright, slightly sweet sauce. You’ll find the texture is the star — the cornstarch coating keeps the strips tender and gives the sauce something to cling to.

Below you’ll find the ingredient notes, the exact step-by-step directions to follow, and practical tips for substitutions, storage, and common mistakes. Make a pot of rice and you’ve got a complete meal in under 30 minutes once the beef is prepped.

Gather These Ingredients

1 ½–2 pounds flank steak (sliced into ¼-inch thick strips) — The recipe relies on thin slices so the beef cooks quickly and stays tender; slice across the grain.
⅓ cup cornstarch — For coating the beef so it gets a light crust and helps thicken the sauce slightly.
2 tablespoons vegetable oil or other neutral oil — Used for high-heat searing; neutral oils tolerate the heat without overpowering flavor.
½ teaspoon sesame oil — Adds a small, toasty finish to the pan sauce; a little goes a long way.
2 teaspoons minced garlic (about 2 cloves) — Fresh garlic gives the sauce aromatic depth; mince finely so it cooks quickly.
1 teaspoon fresh minced ginger — Fresh ginger brightens the sauce and balances the sweetness.
½ cup low-sodium soy sauce — The salty backbone of the sauce; low-sodium keeps it balanced.
⅓ cup lightly packed light brown sugar — Gives the sauce its caramel-like sweetness and body.
⅓ cup water — Helps dissolve the sugar and creates the liquid base for the sauce.
1 tablespoon rice vinegar — A small acid note to balance the sweet and salty.
1 tablespoon cornstarch for slurry — Mixed with cold water to thicken the sauce quickly at the end.
2 tablespoons water for slurry — Combined with the cornstarch to make the slurry.

Tender Beef Teriyaki — Do This Next

Place 1 ½–2 pounds flank steak (sliced into ¼-inch strips) and ⅓ cup cornstarch into a large zip-top bag. Seal the bag and shake vigorously until all strips are evenly coated. Set the coated beef aside for about 15 minutes.
While the beef rests, whisk together ½ cup low-sodium soy sauce, ⅓ cup light brown sugar (lightly packed), ⅓ cup water, and 1 tablespoon rice vinegar in a medium bowl; set the sauce aside.
Heat a large 14-inch (or similarly large) skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat the pan.
Add half of the coated beef in a single layer (do not overcrowd). Cook undisturbed 3–4 minutes, flip, and cook another 3–4 minutes until browned. Transfer the cooked beef to a plate.
Add the remaining 1 tablespoon vegetable oil to the skillet, heat, then add the remaining beef in a single layer. Cook undisturbed 3–4 minutes, flip, and cook another 3–4 minutes until browned. Transfer the beef to the plate with the first batch.
Reduce heat to medium. Add ½ teaspoon sesame oil to the skillet, then add 2 teaspoons minced garlic and 1 teaspoon minced fresh ginger. Cook, stirring, for about 1 minute until fragrant.
Pour the reserved soy sauce mixture into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook 2–3 minutes, stirring, until the brown sugar is dissolved.
In a small bowl, combine 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Stir the slurry into the simmering sauce and continue to simmer over medium-low heat for 1–2 minutes, stirring, until the sauce thickens.
Return the cooked beef to the skillet and stir to coat in the sauce. Cook 1–2 minutes more until the beef is heated through. Serve immediately over rice.

Why Tender Beef Teriyaki is Worth Your Time

This recipe rewards you with restaurant-style texture and flavor for a fraction of the effort. Coating the beef in cornstarch before searing locks in juiciness and creates the glossy finish we associate with classic teriyaki. Cooking in two batches prevents steaming and ensures every strip has a good caramelized surface.

The sauce is uncomplicated but balanced: salty soy, caramel sweetness from the brown sugar, a touch of acidity from rice vinegar, and aromatics from garlic and ginger. The cornstarch slurry lets you control thickness so the sauce clings to the beef and rice without getting gluey.

Healthier Substitutions

Reduce brown sugar — Cut the ⅓ cup light brown sugar by one-quarter or one-third to lower sweetness and sugar content without losing body.
Lean beef option — If you prefer less fat, use a lean cut like sirloin or top round, sliced thinly against the grain; cooking time remains short.
Oil adjustments — Use a measured 1 tablespoon of oil per batch as written; you can reduce to 1½ tablespoons total if you’re trimming fat, but watch for sticking and manage heat carefully.
Lower sodium — The recipe already calls for low-sodium soy sauce; stick with that to keep the dish balanced.

Gear Up: What to Grab

Large 14-inch skillet — Needed for searing beef in a single layer; a wide pan prevents overcrowding.
Large zip-top bag — For shaking the cornstarch onto the beef evenly and with minimal mess.
Medium mixing bowl — For whisking the sauce ingredients together before adding to the pan.
Small bowl — To make the cornstarch slurry.
Spatula or tongs — For flipping and transferring the beef between pan and plate.
Plate with paper towel (optional) — To rest cooked beef briefly if you want to drain excess oil before saucing.

Errors to Dodge

Overcrowding the pan — If you crowd the beef, it will steam rather than brown. Cook in batches exactly as written.
Skipping the cornstarch rest — Letting the coated beef sit for ~15 minutes helps the cornstarch adhere and create an even crust.
Too-high heat when adding aromatics — After searing, reduce to medium before adding sesame oil, garlic, and ginger; burning aromatics makes the sauce bitter.
Adding slurry all at once at high heat — Stir the slurry into a simmering sauce and lower to medium-low so it thickens smoothly without lumps.
Ignoring the pan fond — When you pour the soy mixture in, scrape the browned bits; they add essential flavor to the sauce.

Spring to Winter: Ideas

Tender Beef Teriyaki is a flexible main that adapts well to seasonal sides. In spring or summer, serve it over lightly seasoned jasmine rice with a simple cucumber salad or quick-pickled radishes to brighten the plate. Late summer, toss briefly steamed snap peas or blanched broccolini into the finished skillet for color and crunch.

In fall and winter, plate this with steamed brown rice and roasted shiitake mushrooms or stir in charred scallions and wilted spinach for a heartier feel. Leftovers make a terrific filling for warm bowls topped with an egg or for lettuce wraps if you want something lighter.

Recipe Notes & Chef’s Commentary

Cutting and Prep

Slice the flank steak across the grain into ¼-inch strips — this is crucial for tenderness. If the steak is cold from the fridge, it’s easier to slice thinly. Pat the strips briefly with a paper towel before placing them in the zip-top bag with cornstarch to help the coating stick.

Temperature Control

Use a hot skillet so you get a quick sear; keep the oil shimmering but not smoking. After both batches are seared, reduce to medium for the aromatics to avoid burning garlic and ginger.

Sauce Texture

The slurry is small but effective — 1 tablespoon cornstarch and 2 tablespoons water — and will thicken the sauce quickly. If you prefer a looser sauce, hold back half the slurry, add it, and adjust to your desired thickness.

Shelf Life & Storage

Allow the cooked beef and sauce to cool to room temperature (no longer than two hours), then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water or additional soy sauce if it’s lost brightness. Avoid microwaving for long periods which can toughen the beef.

Freezing is possible but not ideal for texture; if you must, freeze in a shallow airtight container for up to 1 month and thaw overnight in the fridge before reheating. Reheat in a skillet to regain some of the initial seared flavor.

Helpful Q&A

Can I use a different cut of beef? — Yes. Flank is called for for quick cooks and good flavor. Sirloin or top round are fine alternatives; slice thin and cook quickly.
Is the cornstarch necessary? — The cornstarch coating helps create the browned exterior and slightly thickens the sauce so it clings to the beef. Skipping it will change the texture and saucing.
How do I make the sauce less sweet? — Reduce the ⅓ cup light brown sugar by 25–33% and taste after the brown sugar dissolves; you can add a touch more rice vinegar for balance if needed.
Can I make this ahead? — You can sear the beef ahead and keep it refrigerated, then warm and finish in the sauce just before serving for best texture.

Final Bite

This Tender Beef Teriyaki is one of those dependable recipes that looks and tastes like you fussed for hours, when in reality it’s mostly a matter of good timing and using high heat well. The cornstarch step is small but transformative. Follow the steps closely, keep your pan hot, and serve over rice with a simple green on the side for a weeknight dinner you’ll happily repeat.

Give it a try, make small tweaks to suit your household’s tastes, and enjoy the glossy, savory-sweet results. If you share it, I’d love to hear how you served it — simple changes can turn it into something new every season.

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Easy, Tender Beef Teriyaki

Tender flank steak coated in cornstarch and cooked until browned, then tossed in a simple homemade teriyaki-style sauce.

Prep Time15

Cook Time20

Total Time35

Servings: 6 servings

Ingredients

1 1/2-2 poundsflank steak sliced into 1/4-inch thick strips
1/3 cupcornstarch
2 tablespoonsvegetable oilor other neutral oil
1/2 teaspoonsesame oil
2 teaspoonsminced garlicabout 2 cloves
1 teaspoonfresh minced ginger
1/2 cuplow-sodium soy sauce
1/3 cuplightly packed light brown sugar
1/3 cupwater
1 tablespoonrice vinegar
1 tablespooncornstarchfor slurry
2 tablespoonswaterfor slurry

Instructions

Place 1 ½–2 pounds flank steak (sliced into ¼-inch strips) and ⅓ cup cornstarch into a large zip-top bag. Seal the bag and shake vigorously until all strips are evenly coated. Set the coated beef aside for about 15 minutes.
While the beef rests, whisk together ½ cup low-sodium soy sauce, ⅓ cup light brown sugar (lightly packed), ⅓ cup water, and 1 tablespoon rice vinegar in a medium bowl; set the sauce aside.
Heat a large 14-inch (or similarly large) skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat the pan.
Add half of the coated beef in a single layer (do not overcrowd). Cook undisturbed 3–4 minutes, flip, and cook another 3–4 minutes until browned. Transfer the cooked beef to a plate.
Add the remaining 1 tablespoon vegetable oil to the skillet, heat, then add the remaining beef in a single layer. Cook undisturbed 3–4 minutes, flip, and cook another 3–4 minutes until browned. Transfer the beef to the plate with the first batch.
Reduce heat to medium. Add ½ teaspoon sesame oil to the skillet, then add 2 teaspoons minced garlic and 1 teaspoon minced fresh ginger. Cook, stirring, for about 1 minute until fragrant.
Pour the reserved soy sauce mixture into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook 2–3 minutes, stirring, until the brown sugar is dissolved.
In a small bowl, combine 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Stir the slurry into the simmering sauce and continue to simmer over medium-low heat for 1–2 minutes, stirring, until the sauce thickens.
Return the cooked beef to the skillet and stir to coat in the sauce. Cook 1–2 minutes more until the beef is heated through. Serve immediately over rice.

Equipment

1 14-inch skillet

Notes

Notes
Store & Reheat:
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave or a skillet until hot and steaming.