Easy Beef Teriyaki Recipe

This easy beef teriyaki recipe is a flavorful, homemade take on the popular Japanese dish featuring tender strips of beef coated in a glossy, sweet-savory teriyaki sauce. It’s quick, satisfying, and perfect for busy weeknights when I want something delicious without spending hours in the kitchen. Served with rice and vegetables, it’s a complete meal that I keep coming back to.

Why You’ll Love This Recipe

I love this recipe because it’s fast, uses simple ingredients I usually have on hand, and tastes better than takeout. The teriyaki sauce is perfectly balanced—sweet from the sugar, salty from the soy sauce, and rich thanks to a splash of sesame oil and garlic. I can serve it with rice, noodles, or veggies, and the beef turns out juicy and flavorful every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (sirloin, flank, or ribeye work well)
• Soy sauce
• Brown sugar or honey
• Garlic (minced)
• Fresh ginger (grated)
• Cornstarch (for thickening)
• Water
• Sesame oil
• Vegetable oil (for cooking)
• Optional: green onions, sesame seeds, steamed rice, broccoli or bell peppers

Directions

1. I start by whisking together soy sauce, brown sugar, garlic, ginger, water, cornstarch, and sesame oil in a bowl to make the teriyaki sauce.
2. I heat a bit of vegetable oil in a skillet or wok over medium-high heat.
3. I add the sliced beef in batches, searing until browned and just cooked through, then set it aside.
4. In the same pan, I pour in the teriyaki sauce mixture and simmer until it thickens to a glossy consistency.
5. I return the cooked beef to the pan, toss to coat it in the sauce, and cook for another minute to heat everything through.
6. I serve it hot, garnished with green onions and sesame seeds, usually over rice with some sautéed or steamed vegetables.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and around 15–20 minutes to cook, so it’s ready to serve in about 30 minutes.

Variations

Sometimes I add stir-fried bell peppers, broccoli, or snap peas right into the pan with the beef for a built-in veggie boost. I’ve also used chicken or tofu in place of the beef when I want something lighter. If I want a little heat, I throw in some crushed red pepper flakes or a drizzle of sriracha.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of water to loosen the sauce, or microwave it in short intervals until hot. It reheats well and tastes just as good the next day.

FAQs

What cut of beef is best for teriyaki?

I prefer flank, sirloin, or ribeye—they’re tender and cook quickly when sliced thin.

Can I make the sauce ahead of time?

Yes, I often mix up the sauce and keep it in the fridge for up to 3 days. I give it a stir before using since the cornstarch can settle.

Can I use store-bought teriyaki sauce?

You can, but I love making it from scratch—it’s fresher, more flavorful, and I can control the sweetness and saltiness.

How do I slice the beef thinly?

I partially freeze it for about 30 minutes first—it firms up just enough to make thin slicing easier.

Is this recipe gluten-free?

Not by default, but I use gluten-free soy sauce (or tamari) to easily make it gluten-free.

Conclusion

This easy beef teriyaki recipe is a weeknight winner—fast, flavorful, and endlessly customizable. I love how the tender beef soaks up that sweet-savory sauce and pairs perfectly with rice or noodles. Whether I’m cooking for family or just want a quick homemade meal, this one always hits the spot.

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