5 from 8 votes
Easy Beef Teriyaki
Skip takeout and instead make your favorite Japanese American fusion dish at home! This tender and delicious steak teriyaki recipe includes only a handful of simple ingredients, and is ready to serve with fluffy rice or other Asian-inspired sides in only about 30 minutes!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
- 6 servings
Calories:
658 kcal
Course:
Main Course
Cuisine:
Asian, Japanese
Ingredients
- For the Homemade Teriyaki Sauce –
- 2-3 cloves garlic minced
- 2 tablespoons ginger fresh grated
- ¾ cup soy sauce low-sodium
- ¾ cup granulated sugar
- ½ cup rice vinegar
- ¼ - ½ teaspoon red pepper flakes crushed
- For the Teriyaki Steak –
- 2 tablespoons sesame oil
- 2 ½ pounds flank steak cut into 1-inch cubes
- 1 bunch green onions divided into whites and greens
- 3 tablespoon cornstarch
- 1 teaspoon sesame seeds
Instructions
- Prep all ingredients: Chop the flank steak into 1-inch cubes, then toss the steak cubes in cornstarch to coat. Chop the green onions and divide into whites and greens. Mince the garlic and grate the ginger.
- Set a wok (or large sauté pan) over medium-high heat. Add the sesame oil to the pan. Once hot, add the steak cubes and onion whites to the pan. Stirfry the steak cubes until brown on all sides but not cooked through. If working with a smaller pan, brown the steak in batches so it sears, not steams, as it cooks.
- Once all the steak cubes are browned, move them to a holding plate, leaving the remaining fat and juices in the pan.
- For the teriyaki sauce: Place the garlic and ginger in the pan. Stirfry for 2-3 minutes to soften. Then add the soy sauce, sugar, rice vinegar, and crushed red pepper. Stir and simmer for 5-8 minutes until the sauce thickens into a gravy consistency.
- Add the browned steak cubes and juices back to the skillet. Toss and coat for 2-3 more minutes until the steak is fully cooked through. Turn off the heat and stir in the onion greens and sesame seeds.
- Serve warm over rice, noodles, or low-carb cauliflower rice.
Cup of Yum
Notes
- Beef teriyaki recipe is great to include as part of your weekly meal prep! Leftovers taste delish, and will keep well for up to 3 days in an airtight container in the fridge.
Nutrition Information
Serving
8oz
Calories
658kcal
(33%)
Carbohydrates
47g
(16%)
Protein
65g
(130%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Cholesterol
170mg
(57%)
Sodium
1876mg
(78%)
Potassium
1171mg
(25%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
67IU
(1%)
Vitamin C
1mg
(1%)
Calcium
89mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 - 6 servings
Amount Per Serving
Calories 658
% Daily Value*
| Serving | 8oz | |
| Calories | 658kcal | 33% |
| Carbohydrates | 47g | 16% |
| Protein | 65g | 130% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 170mg | 57% |
| Sodium | 1876mg | 78% |
| Potassium | 1171mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.