Beef Teriyaki

Tender beef strips stir-fried with an ultra-flavorful homemade teriyaki sauce make this beef teriyaki recipe as good as it is! Skip the takeout and pre-bottled sauces and make it from scratch in around 30 minutes, no marinating required.

Why this recipe works

Beef teriyaki is sweet, tangy, and salty all in one. Essentially it’s thinly sliced beef smothered in a mouth-watering teriyaki sauce made from scratch. This dish is great for meal prepping and reheats beautifully which is why we love making stir fry at home.

You can toss veggies into this beef teriyaki to add more color to your plate or serve it alongside broccoli florets, noodles, or white rice. The choice is up to you!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – Flank steak is what we like to use as it’s affordable, lean, and great for stir-fries. Cutting flank steak against the grain will make this tougher cut less chewy. Skirt steak, sirloin tip, or tri-tip are good substitutes.

SAUCE – We used 1/2 cup of our Homemade Teriyaki Sauce which we make in larger batches and keep in the refrigerator. You can do the same and have extra on hand, or we have provided you with the measurements below for the appropriate amount of sauce for this recipe.

How to Make Beef Teriyaki

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Slice beef into thin strips against the grain. Toss meat strips with cornstarch.
2. Combine all sauce ingredients in an immersion blender and blend until smooth.
   
   EXPERT TIP – Alternatively, you can use 1/2 cup of our homemade teriyaki sauce.
   
   
3. Add olive oil to wok over medium-high heat until hot, but not smoking. Add beef and stir fry until no longer pink.
4. Add sauce to the brown beef in the wok. Mix cornstarch with water to make a slurry. Add cornstarch mixture to the wok.
5. Turn heat down to low and simmer to thicken. When sauce thickens, turn off heat.

Frequently Asked Questions & Expert Tips

Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a wok or skillet over medium-low heat until warmed through.

Flank steak is the most popular cut of beef to use for just about any beef stir-fry and is what we prefer to use in beef teriyaki, but you can also use sirloin, tri-tip, flat iron, or skirt steak.

Serving Suggestions

Serve beef teriyaki with either chow mein or lo mein or simply stick to white rice and broccoli florets. Snow peas and bell peppers are a delicious addition to this dish, but you may want to add a little more teriyaki sauce to make up for the extra volume.

More Beef Recipes

• Beijing Beef
• Szechuan Beef
• Kung Pao Beef
• Mongolian Beef
• Instant Pot Beef and Broccoli

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