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Easy 20 Minute Beef Teriyaki. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!

I always found the concept of "Beef Teriyaki Skewers" on Chinese-American menus to be so funny, because not only are they not American, they're not Chinese either. 

In fact, they're not even Japanese. Of course, putting authenticity aside, the things can still be quite delicious, the key word being can. 

At their best, they're sweet and savory with a faint aroma of pineapple and tender, meaty, charred beef. 

More often though, they're dry and salty with a distinct flavor that whispers "reheated".

I love making my own teriyaki sauce at home. It’s just as flavorful, super easy and a lot healthier.

The teriyaki sauce consists of soy sauce, mirin, sesame oil, fish sauce, ginger, garlic and brown sugar. 

The sauce gets nice and thick with a simple cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).

I like to serve my Beef Teriyaki over fried rice or noodles. Either way it’s awesome. Enjoy!

EASY BEEF TERIYAKI

Easy 20 Minute Beef Teriyaki. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!

• 1 pound flank steak sliced against the grain and cut into bite size pieces.
• 1/4 cup cornstarch.
• 3 tablespoons oil divided.
• 1 garlic clove mince.
• ½ teaspoon ginger minced.
• ½ cup soy sauce.
• ½ cup mirin.
• 4 tablespoons brown sugar.
• ½ teaspoon sesame oil.
• a couple of dashes of fish sauce.
• 1 teaspoon cornstarch.
• 1 tablespoon water

Instructions

• Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
• Heat 2 tablespoons of oil in a large skillet.
• When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan). 
• Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
• Add the remaining tablespoon of oil to the same pan.
• Add in garlic and ginger and cook for 1-2 minutes.
• In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
• Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
• In a small bowl mix together the cornstarch and water.
• Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
• Add steak back to the pan and toss to coat the beef with the sauce.
• Serve immediately with green onions and sesame seeds if desired.

The best cut for Teriaki

The Meat. There are many cuts you can use for this—skirt, sirloin tip, brisket, or hanger are all good options—but the most readily available and easiest to cut is flank steak, a long flat cut with a definite grain.

Teriyaki Sauces 

A traditional Japanese teriyaki sauce is made by simmering soy sauce, mirin (a sweet Japanese rice wine), sake (another type of rice wine), and sugar, along with a few flavorings—carrots, scallions, mushroom trimmings, whatever the cook feels like really. 

By slowly reducing it, this tare as its called, become thick, syrupy, and shiny. It's then applied to fatty fish like mackerel, tuna, yellowtail, or freshwater eel (teriyaki sauce on beef is a rare sight in Japan), which gets grilled over charcoal flames while sauce is reapplied a few times during cooking. 

At the best teriyaki houses, the same batch of sauce is constantly replenished with new soy, mirin, sake, and sugar, so that as the years pass by, the sauce becomes increasingly complex, delivering the distinctive flavor of the house to the food.

 Check also this Easy Chicken Teriyaki.

Try out this The Best Cut for Deli Style Roast Beef.

Have a wonderful breakfast!