Quick Beef Teriyaki
User Reviews
5.0
15 reviews
Excellent
Quick Beef Teriyaki
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This easy Beef Teriyaki can be made with store-bought or homemade teriyaki sauce and comes out tender and tangy with lightly charred edges and is just perfect over a big bowl of rice.
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Ingredients
- ⅔ cup store-bought thick teriyaki sauce OR homemade teriyaki sauce
Homemade Teriyaki Sauce
- ⅓ cup soy sauce
- ¼ cup water
- 2 tablespoons mirin or sherry or Marsala
- 1 tablespoon rice wine vinegar or apple cider vinegar
- ¼ cup (50g) granulated sugar
- 3 tablespoons (38g) brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1½ teaspoons cornstarch whisked with 1 tablespoon water
Beef
- 2 pounds flap meat* sliced across the grain into 1x3-inch strips
Serve With
- rice
- Steamed broccoli or steamed green beans
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Instructions
Homemade Teriyaki Sauce
- Combine soy sauce, water, mirin, rice wine vinegar, granulated sugar, brown sugar, garlic powder, ground ginger, and cornstarch and water slurry in a medium pot.
- Bring to a simmer over medium-high heat, stirring occasionally. Turn heat down to medium and simmer for 5 to 10 minutes, until sauce is thickened (it will thicken further as it cools). Watch sauce closely while it simmers to make sure it doesn't bubble over.
- Remove sauce from heat and let sit for 5 to 10 minutes to cool before using.
Beef Teriyaki
- Adjust top oven rack so it is about 4 inches from the heating element. Heat broiler on high.
- In a medium bowl, combine sliced steak and about 1/3 cup of the prepared teriyaki sauce. Toss until all the meat is well coated. Lay meat out in a single layer on a foil-lined broiler-safe baking sheet or broiler pan.
- Broil for 2 minutes, remove pan and flip meat. Return pan to the oven, and broil for an additional 3 to 6 minutes, until an instant-read thermometer reads 135°F for medium-rare, 145°F for medium and meat edges are lightly charred. If necessary, you can remove some of the thinner pieces that are cooking more quickly and return the rest of the pan to the oven.
- Brush meat with remaining sauce and serve over rice. Enjoy!
Equipments used:
Notes
- *You can substitute flank, hanger, or skirt steak for the flap meat.
- Leftover teriyaki sauce can be stored in an air-tight container in the refrigerator for up to 1 month.
- Approximate nutritional information is for 6 servings.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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