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!

Bowl of beef teriyaki garnished with sliced green scallions.

Why We Love Beef Teriyaki

Good stir-fry recipes are a must-have in busy home kitchens. The name alone instantly makes you think of a dish that’s quick to make on the stovetop, using a wok (or another sturdy pan) and VERY high heat. In fact, we feature several stir-fry recipes on the site because they are just as fast, easy, and consistently delicious! Similar to our Japanese Ginger Pork Stir-Fry, today we’re sharing this terrific Teriyaki Steak recipe, a classic Japanese-American stirfry with a dazzling savory-sweet glossy brown sauce. We’re sure you’ll love it, too!

If you’re new to cooking you may think teriyaki sauce is complicated, therefore it’s just better to buy bottled teriyaki sauce at the grocery store. However, teriyaki sauce is extremely easy to make at home, and allows you a lot of flexibility to personalize the flavor.

This simple beef teriyaki recipe combines stir-fried steak and scallions, with a quick-made teriyaki sauce. It’s ready in about 30 minutes, and is finished with fresh green onion and sesame seeds for a main dish that will thrill your family!

Bowl of beef teriyaki garnished with sliced green scallions, with white rice side-by-side in the bowl.

Ingredients You Need

For the Homemade Teriyaki Sauce –

  • Garlic – minced
  • Ginger – fresh grated
  • Soy sauce – I recommend low-sodium
  • Sugar – granulated white (or brown sugar)
  • Vinegar – rice vinegar is optimal, but slightly diluted white vinegar will also work
  • Crushed red pepper flakes – optional for a great kick of heat

For the Teriyaki Steak –

  • Sesame oil – or other high-heat and neutral flavored oil, like avocado or canola oil
  • Flank steak – fat trimmed, cut into 1-inch pieces
  • Green onions – sliced
  • Cornstarch – to thicken the sauce
  • Sesame seeds – to garnish

How to Make Beef Teriyaki

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 them 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.

Wooden spoon stirring pieces of meat into a skillet with teriyaki sauce.

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.

Brown teriyaki sauce in a deep black skillet.

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.

Get the Complete (Printable) Beef Teriyaki Recipe and Measurements Below. Enjoy!

Turn off the heat and stir in the onion greens and sesame seeds.

Deep black skillet with chopped beef in a brown sticky teriyaki sauce. A wooden spoon is in the skillet.
Deep black skillet with chopped beef in a brown sticky teriyaki sauce.

Serving Suggestions

Serve teriyaki warm over fluffy white rice and/or Asian noodles, like ramen or soba noodles. For an even heartier meal consider serving with Japanese hibachi fried rice or miso clear soup.

Although this is not a low-carb dish, because teriyaki sauce contains a decent amount of sugar, you can make it lower-carb by serving it with cauliflower rice instead of white rice.

Pair the saucy and tender teriyaki with crisp, lightly cooked veggies. I love to let the sauce be the star and serve with steamed broccoli or snap peas. Or go with a simple and delicious crisp green salad with homemade Japanese ginger salad dressing.

Bowl of beef teriyaki garnished with sliced green scallions, with white rice side-by-side in the bowl.

Frequently Asked Questions

Why is my teriyaki beef tough?

Flank steak can become tough if the heat isn’t high enough to properly sear, and/or it is cooked for too long in the wok. Let the pan get super duper hot before adding oil and the meat, and only cook for a few minutes on each side to seal in the juices. The center of the steak should still be pink. But the meat will continue to cook a bit more once it is added to the hot teriyaki sauce.

Which ingredient is used to thicken teriyaki sauce?

Cornstarch is the thickener used in this easy Asian-inspired recipe. It’s gluten-free and doesn’t have much of a taste, so it’s perfect to make a luscious sauce that shines!

How long do leftovers last?

This beef teriyaki recipe is great to include as part of your weekly meal prep! Leftovers taste delish, and will keep well for up to 4 days in an airtight container in the fridge.

Bowl of beef teriyaki garnished with sliced green scallions, with white rice side-by-side in the bowl. A hand with chopsticks is holding a bite to camera.

Looking for More Quick and Easy Dinner Recipes? Be Sure to Also Try:

Bowl of beef teriyaki garnished with sliced green scallions, with white rice side-by-side in the bowl.
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Easy Beef Teriyaki

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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!
Servings: 4 – 6 servings

Ingredients

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.

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

Serving: 8oz, Calories: 658kcal, Carbohydrates: 47g, Protein: 65g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Cholesterol: 170mg, Sodium: 1876mg, Potassium: 1171mg, Fiber: 1g, Sugar: 38g, Vitamin A: 67IU, Vitamin C: 1mg, Calcium: 89mg, Iron: 5mg
Course: Main, Main Course
Cuisine: Asian, Japanese
Author: Sommer Collier
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