Easy, Tender Beef Teriyaki
This Easy, Tender Beef Teriyaki is quick, flavorful, and perfect for any weeknight dinner or special occasion!
Servings: 4 servings
Ingredients
- 1-2 pounds flank steak sliced into ½-inch thick strips
- ½ cup cornstarch for coating the beef
- 2 tablespoons vegetable oil or other neutral oil
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic about 2 cloves
- 1 teaspoon fresh minced ginger
- ½ cup low-sodium soy sauce
- ½ cup lightly packed light brown sugar
- ½ cup water
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch for slurry
- 2 tablespoons water for slurry
Instructions
Prepare the Beef
- Start by slicing the flank steak into ½-inch thick strips against the grain to ensure tenderness.
Coat the Beef
- In a mixing bowl, toss the sliced beef with cornstarch until well-coated to create a crispy exterior when cooked.
Heat the Oils
- Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat to add depth of flavor.
Cook the Beef
- Add the coated beef in a single layer; sear without stirring for 2-3 minutes until golden-brown, then flip and cook another 2-3 minutes until cooked through. Remove and set aside.
Make the Teriyaki Sauce
- Sauté minced garlic and ginger in the same skillet for 30 seconds until fragrant. Add soy sauce, brown sugar, water, and rice vinegar; stir to combine.
Thicken the Sauce
- Mix cornstarch and water in a small bowl to make a slurry. Gradually stir the slurry into the skillet sauce and cook for 2-3 minutes until thickened.
Combine and Serve
- Return beef to the skillet, toss to coat with teriyaki sauce, and serve immediately over rice or noodles with optional garnishes.
Equipment
- Large Skillet or Wok
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Measuring Cups and Spoons
Notes
- Slice the flank steak against the grain for maximum tenderness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a gluten-free version, use tamari or gluten-free soy sauce alternatives.