Beef Teriyaki is a flavorful dish that you can have ready in about 30 minutes! Crispy beef and a quick teriyaki sauce all made in one pan that will rival any take-out dish.
This beef teriyaki is a homemade version of one of my favorite restaurant dishes. Every piece of beef is a little crispy and coated in a sweet and sticky teriyaki sauce! It’s delicious served over steamed rice for a quick weeknight dinner.
What is teriyaki?
Teriyaki is a Japanese cooking term which describes food (usually meat) that is dipped or brushed with a sauce and then quickly grilled or broiled.
The sauce used in teriyaki recipes is traditionally made with soy sauce, sake or mirin, and sugar or honey. Almost all teriyaki sauces include soy sauce and some kind of sugar (for sweetness).
Tamari is also a popular option in Japanese recipes. Tamari is a Japanese form of soy sauce that’s naturally gluten-free. To make this recipe gluten-free, simply use tamari or gluten-free soy sauce.
Ingredients to make the teriyaki beef recipe
You might already have many of these ingredients in your refrigerator, especially if you like cooking meals that have Asian-inspired flavors.
For the meat:
- Flank steak
- Coconut oil (or a cooking oil of your choice)
For the sauce:
- Tamari (a Japanese form of soy sauce)
- Brown sugar
- Red pepper flakes
- Green onions
- Garlic cloves
- Fresh ginger
How to Cut Flank Steak
Cutting meat properly will actually help make it juicier and less chewy.
- Find the grain of the meat.
When you hear people talk about the ‘grain’ of the meat, they are talking about the way the muscle fibers are lined up in the meat. The grain is pretty easy to spot in a flank steak – it looks like long lines running along the length of the steak.
- Make your cuts against the grain.
The best way to slice a piece of meat to ensure that it is extra tender is to slice against the grain. In other words, do NOT slice along the lines, but rather, cut across them.
- Cut your slices as thin as possible. Make them no thicker than ¼ inch, if possible. Using thinner slices also helps to keep the meat tender, making it perfect for recipes like beef teriyaki.
- Hold your knife at a 45 degree angle. As you slice into the steak, instead of cutting straight down, hold your knife at a slight angle. Slicing the steak this way helps to prevent your meat from being too chewy. Also, it makes for a prettier presentation.
How to Make Beef Teriyaki
- Make the sauce by whisking together the tamari, brown sugar, water, cornstarch and red pepper flakes. Set aside while you cook the beef.
- Slice the steak into strips and transfer them to a zip top bag with cornstarch. Toss to coat the strips in cornstarch.
- Cook the beef in a skillet in an even layer for several minutes. Then, remove the steak from the pan and set aside.
- Add the sauce ingredients, green onions, garlic and ginger to the skillet and cook.
NOTE: For best results, be sure to shake off any excess cornstarch before browning the beef so each piece is just very lightly coated.
What can I serve with this?
I love serving this teriyaki beef with steamed rice and steamed broccoli to make a tasty meal that is just like something you would get in a restaurant. But this meat dish goes well with plenty of other side dishes, too.
Keep the accompanying dishes light so that the intense flavor of the beef teriyaki shines. Try pairing the beef with some of your other favorite Asian-inspired dishes.
Some suggestions include:
- Steamed or stir-fried vegetables, like green beans, cauliflower, mushrooms, snow peas, bok choy
- Rice noodles or egg noodles
- Rice side dish, like coconut rice, jasmine rice, basmati rice, or try my 50/50 Cauli-Brown Rice Fried Rice
Want more quick dinner suggestions?
One of the best things about this beef teriyaki meal is that it doesn’t take very long to put together. If your busy evenings don’t give you much time to put dinner on the table, then you might want to try my other quick dinner ideas, like this popular Baked Sticky Chicken or my 30-Minute Beef Stroganoff.
If you love this recipe, I’d love to hear from you! Leave me a quick comment and rating below. Happy Cooking!
Beef Teriyaki (30-Minute Recipe)
For the Beef:
- 2 lbs flank steak
- ½ cup cornstarch
- 4-6 tablespoons coconut oil, or cooking oil of choice
For the Sauce:
- ½ cup soy sauce, use tamari for gluten-free
- ½ cup brown sugar
- ¼ cup water
- 1 tablespoon cornstarch
- ¼ teaspoon red pepper flakes
- 3 green onions, white and green parts thinly sliced
- 3 cloves garlic, mined
- 1 tablespoon fresh ginger, grated
cooked rice and extra sliced green onions for serving
- Slice the flank against the grain into strips, as thin as possible. Place the steak in a ziploc bag and add the cornstarch. Toss to evenly coat.
- In a small bowl, mix together the tamari, brown sugar, water, cornstarch and red pepper flakes. Stir to dissolve the sugar and cornstarch.
- Heat a large skillet over medium-high heat. Add 2-3 tablespoons coconut oil and heat until hot. Shake off any excess cornstarch and carefully add ½ the beef in an even layer, breaking up any chunks. Let cook undisturbed for 4-5 minutes. Using tongs, flip the beef to the other side and let cook for another 2-3 minutes. Transfer to a plate. Repeat with the remaining oil and beef.
- After transferring the second batch of cooked beef to a plate, Add a little more oil to the pan if needed and turn the heat to medium. Add the green onions, garlic and ginger and cook being careful not to burn for about 1-2 minutes. Add the sauce mixture and stir to combine. Bring the sauce to a simmer and let cook for 4-5 minutes until it thickens. Add the beef and serve immediately so the beef stays crispy. Serve with rice. Enjoy!