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Beef Teriyaki

Quick Beef Teriyaki

This easy Beef Teriyaki can be made with store-bought or homemade teriyaki sauce and comes out tender and tangy with lightly charred edges and is just perfect over a big bowl of rice.
Course Dinner
Cuisine American, Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings 4 to 6 servings
Calories 299kcal
Author Tracy



  • cup store-bought thick teriyaki sauce OR homemade teriyaki sauce

Homemade Teriyaki Sauce

  • cup soy sauce
  • ¼ cup water
  • 2 tablespoons mirin or sherry or Marsala
  • 1 tablespoon rice wine vinegar or apple cider vinegar
  • ¼ cup (50g) granulated sugar
  • 3 tablespoons (38g) brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • teaspoons cornstarch whisked with 1 tablespoon water


  • 2 pounds flap meat* sliced across the grain into 1x3-inch strips

Serve With

  • Rice
  • Steamed broccoli or steamed green beans


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!


*You can substitute flank, hanger, or skirt steak for the flap meat. 
Leftover teriyaki sauce can be stored in an air-tight container in the refrigerator for up to 1 month.
Approximate nutritional information is for 6 servings.


Calories: 299kcal