Quick Beef Teriyaki
User Reviews
5
Quick Beef Teriyaki
Description
The Quick Beef Teriyaki recipe uses flap meat thinly sliced across the grain to promote tenderness after cooking. The homemade teriyaki sauce combines sweet and savory elements including granulated and brown sugars, garlic and ginger powders, soy sauce, mirin, and rice wine vinegar, thickened with a cornstarch slurry. The sauce is simmered to develop its richness and then cooled before use.
The marinated beef is arranged in a single layer on a foil-lined broiler-safe pan and cooked under a high broiler, flipped midway through. This quick broiling technique caramelizes the sauce on the beef, producing a flavorful crust while the inside remains juicy. The recommended serving includes steamed rice and vegetables, making a complete dish.
This recipe suggests substitutions such as flank, hanger, or skirt steak if flap meat is unavailable. Leftover teriyaki sauce keeps up to one month refrigerated. The instructions emphasize watching the sauce carefully as it thickens to prevent boiling over. The approximate portion sized by the recipe serves six.
Ingredients
- ⅔ cup teriyaki sauce OR homemade teriyaki sauce, store-bought, thick
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 granulated sugar 50g
- 3 tablespoons brown sugar 38g
- 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
- broccoli steamed or steamed green beans
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!
Notes
- Flank, hanger, or skirt steak can be used instead of flap meat for similar results.
- Leftover teriyaki sauce should be stored in an airtight container and refrigerated for up to one month.
- Watch the teriyaki sauce closely while simmering to prevent it from bubbling over.
- The recipe yields approximately six servings, useful for meal planning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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