Beef Teriyaki

4.86 from 7 votes

Tender, saucy, and full of flavor, this quick beef teriyaki stir-fry is made with pantry staples and comes together in just 35 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, entree, Main Course, main dish

Cuisine: American, Asian American, Chinese, chinese american, Japanese, japanese american

Keyword: 20 minute beef teriyaki, beef teriyaki, beef teriyaki recipe, easy 20 minute beef teriyaki, Easy Beef Teriyaki, Easy Beef Teriyaki Recipe, stir fry beef teriyaki, teriyaki beef stir fry

Servings: servings

Author: Alyssa Rivers

Equipment

1 14-inch skillet

Ingredients

1 ½-2 pounds flank steak sliced into ¼-inch thick strips
⅓ cup cornstarch
2 tablespoons vegetable oil or other neutral oil

Teriyaki Sauce

½ teaspoon sesame oil
2 teaspoons minced garlic about 2 cloves
1 teaspoon fresh minced ginger
½ cup low-sodium soy sauce
⅓ cup lightly packed light brown sugar
⅓ cup water
1 tablespoon rice vinegar
1 tablespoon cornstarch for slurry
2 tablespoons water for slurry

Instructions

Add 1 ½-2 pounds flank steak sliced into ¼-inch thick strips, and ⅓ cup cornstarch to a large ziplock bag. Close the bag and shake vigorously until all the beef is evenly coated in cornstarch. Set aside for about 15 minutes.
Heat a large 14-inch skillet over medium-high heat and add 1 tablespoon of the 2 tablespoons vegetable oil. Add half of the beef to the skillet and cook it undisturbed for 3-4 minutes on both sides until browned. Remove the beef to a plate and repeat with the second half of the beef.
Add the last tablespoon of vegetable oil and ½ teaspoon sesame oil to the skillet and heat over medium heat. Add 2 teaspoons minced garlic and 1 teaspoon fresh minced ginger and cook for 1 minute, until fragrant.
Whisk ½ cup low-sodium soy sauce, ⅓ cup lightly packed light brown sugar, ⅓ cup water, and 1 tablespoon rice vinegar together in a medium bowl to make the sauce. Add the sauce to the pan and cook until the brown sugar is completely dissolved, about 2-3 minutes.
Combine 1 tablespoon cornstarch and 2 tablespoons water in a small bowl to make a slurry. Stir the slurry into the sauce, then simmer over medium-low heat for 1-2 minutes until thickened.
Add the beef back to the skillet and stir until coated. Cook for 1-2 minutes until completely heated through, then serve immediately over white rice. Garnish with green onions and sesame seeds, if desired.

Video

Notes

Store & Reheat: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave or a skillet until hot and steaming.

Nutrition

QR code

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